Fall Inspired Crockpot Dish: Apple Stuffed Chicken Breast

Wild rice with apples and cranberries make this chicken taste wonderful, and your kitchen smell like fall heaven.

I made this dish in response to my addiction to grilled chicken salad with warm diced apples and dried cranberries. It is all I want to eat these days. My stepdaughter and her dorm roommate come home on Sundays to do laundry and I usually make a slow cooker meal. I thought this sounded yummy, and I was right…

1.5 c wild rice, uncooked

2 cored apples (I used Gala because they were cheap that day), finely chopped

2 onions, finely chopped

3/4 c sweetened dried cranberries

3 c water

salt to taste

4-5 lbs boneless, skinless chicken breast

Combine rice, apples, onion and cranberries in slow cooker and pour water over top. Mix well. Place chicken breasts on top of rice mixture. Cover and cook on low for 8-9 hours. Should serve 10. We couldn’t pull that off. It was all gone in 2 days, and there were only 4 of us. I will definitely be using this recipe again. Sorry no pics of the dish; it vanished before I thought to whip out the camera.

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