- 1/2 cup uncooked wild rice
- 1/2 cup uncooked regular long-grain white rice
- 1 tablespoon vegetable oil
- 5 1/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 2 teaspoons dried thyme leaves, crushed
- 1/4 teaspoon crushed red pepper
- 2 stalks celery, coarsely chopped
- 1 medium onion, chopped
- 1 pound skinless, boneless chicken breast, cut into cubes
- sour cream
- chopped green onion
- 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 on HIGH for 4 to 5 hours) or until the chicken is cooked through.
- Serve with the sour cream and green onions, if desired.