By contributing writer SnoWhite.
Cooking more meals from scratch is easy when you use your crockpot! When the recipe is also healthy, it’s a double win. If you’ve never cooked with wild rice before, give it a go. I think you’ll like the nutty-rich flavor.
Slow Cooker Chicken Legs & Wild Rice
- 6-8 chicken legs
- 1 cup brown rice
- 1 cup wild rice
- 4 cups chicken broth
- 1 teaspoon parsley
- 1 tablespoon dried minced onion
- salt and pepper to taste
- Lightly grease your crockpot.
- Place the rice (wild and brown) in the bottom of your crockpot.
- Layer the chicken legs over the top.
- Season with parsley, onion, salt and pepper.
- Carefully pour in 4 cups chicken broth.
- Cover and cook on low for 6-8 hours until rice is tender and chicken is cooked to 180 degrees.
- Serve over rice.
This looks yummy. Wild rice is so so good. Thanks for the new recipe to try!
can i use 10 minute brown and wild rice?
I tried this and my rice came out sticky and some parts cooked and uncooked. Did I do something wrong?
SnoWhite @ Finding Joy in My Kitchen says
I would not use minute brown rice and wild rice in the crockpot, but you could cook that one the stove, @Maceo.
@Jenn — I have tried this recipe twice since I posted it, and one time it came out like the original recipe, and one time much like your comment. My working hunch is that it has to do with how warm the crockpot is getting in certain areas. I might recommend giving your rice a stir 1-2 times during the day, or trying to cook the recipe on high for 3-4 hours. Hope that is helpful.