Provided by Campbell's Kitchen
Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes.
Add the broth, thyme, red pepper, celery, onion and chicken to the cooker. Turn the heat to LOW. Cover and cook for 7 to 8 hours* or until the chicken is cooked through.
Serve with the sour cream and green onions, if desired.
*Or on HIGH for 4 to 5 hours.
Time-Saving Tip: Speed preparation by substituting 3 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast, drained, for the raw chicken.
This recipe has been added to the following public cookbooks:
PATS COOKBOOK,
every day food,
Kim's Cookbook,
Slow Cooker Collection,
Anna's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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