Français - Currently listing 2,459 recipes in 84 categories!
Latest Recipes
Vote for us on Google ---> |
2/3 cup wild rice -- rinsed, drained
1/2 cup chopped onion
3 cans chicken broth - (14 1/2 oz ea)
2 medium carrots -- sliced thin
1/2 teaspoon dried marjoram leaves
1/8 teaspoon freshly-ground black pepper
2 skinless boneless chicken breast halves -- cut 1/2" pieces
(or 1 cup cubed cooked ham)
1 1/2 cups frozen corn -- thawed
1 cup frozen broccoli cuts -- thawed
In 3 1/2 or 4 quart slow cooker combine all ingredients except thawed vegetables; mix well. Cover, cook on LOW for at least 8 hours or until chicken is no longer pink and wild rice is tender. Ten minutes before serving, stir in thawed vegetables. Increase heat to HIGH; cover and cook 5 minutes or until vegetables are crisp-tender.
This recipe yields 6 servings.
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
*Conversions*
Mesures liquides Mesures solides Température Cuisson au gaz
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Thai Chicken Soup Summer's Bounty Soup Crockpot Vichyssoise Chili Soup Tavern Soup
Recipe Cloud Tags:
Thank you, your comments will be reviewed shortly!