Crockpot Chicken and Wild Rice

Crockpot Chicken and Wild Rice 

• 1 large onion, diced

• 1 cup sliced mushrooms

• 2 cloves garlic, grated 

• ½ cup chopped parsley 

• ¼ cup chopped dill 

• 4 scallions, thinly sliced 

• ¼ cup craisins

• 1 cup wild rice, rinsed 

• 1 ½ cups broth 

• 1 small package pargiyot (dark meat cutlets), diced 

• 2 tablespoons honey 

• 3 tablespoons oil 

• 1 teaspoon salt 

• Freshly ground black pepper to taste

• ½ teaspoon baharat or hawaij 

• Top with: fresh dill, craisins and non dairy yogurt if desired. 

1. Line a crock-pot with a crock-pot bag. Place ingredients in the crock pot. I like to layer in order of ingredient list. 

2. Cover with crock-pot cover and cook on high for 4-6 hours or on low for 8-10 hours. Turn to warm if not serving right away. 

3. Top with desired toppings and enjoy! 

Meal can be prepared in advance and frozen raw. Assemble in a crockpot bag, close the bag and place in another ziplock bag before freezing flat. Place into the crockpot still frozen and cook as instructed adding about 30 minutes to the cooking time on high and 1 hour on low.