Cranberry Almond Wild Rice Hotdish


Cranberry Almond Wild Rice Hotdish


• 1.5 c. uncooked wild rice
• 1 T. oil
• 1 tsp. thyme
• 1 tsp. basil
• 1/2 tsp garlic powder
• 1/2 tsp. pepper
• 4 medium green onions, chopped
• 2 ½ cups reduced sodium chicken broth
• 3 medium sized chicken breasts, thawed
• 1/2 c. toasted slivered almonds
• 1/3 c. dried cranberries


Grease a medium sized slow cooker. Lay the chicken breasts on the bottom and sprinkle the thyme, basil, garlic powder, and pepper on top of them. Add the green onions and then wild rice. Then put the chicken broth in. Cook on low for about 5 hours or until the chicken and rice are cooked through. Take out the chicken breasts and shred them. Put the chicken breasts back in the slow cooker along with the almonds and cherries. Cook for another 15 minutes. Serve.


****Would be great with leftover thanksgiving turkey****