Creamy Chicken & Mushroom Wildrice

This is one meal I’d opt to prepare as it takes like 10 minutes to put it all together although it takes about 4-6 hours to cook in a Crockpot/SlowCooker or about 1¼ – 1½ in the oven …. what you see here is cooked in a Crockpot/SlowCooker 😉

… I used 1 cup of wild & whole grain brown rice which serves 2 pax …you can use a pack of 454g for between 4 – 6 pax servings …rinse rice, drain and set aside ..

…this is optional … I added 50g of button mushrooms, sliced ….

…..if not for a fact that our fur-babies would enjoy sharing this dish with us, I would have added a small chopped onions but I omitted the onions for our fur-babies’ sake and added 3 cloves of chopped garlic instead …

IMG_5826 Allocate 1 chicken breast per person … season with some salt & pepper and then brown in a heated pan of either Canola Oil or butter … lift browned chicken breasts out of pan and set aside ..

…in the same pan, toss in the sliced mushrooms & garlic and sauté for couple minutes then add in the world rice and sauté for further minute …

…..pour rice & mushroom mixture into a oven-safe casserole dish ….

….I’m using a 450 mil (500g) bottle of Rich & Creamy Mushroom Sauce (with cream & parsley) ….you may use a can of 454g Cream of Mushroom Soup or make your own cream or mushroom sauce/soup …pour this into the casserole and stir to mix the wild rice & mushroom mixture …

…I added 50ml of home-made chicken stock … remember now, this receipe serves 2 pax ….if you are cooking for 4 – 6 please remember to increase all ingredients accordingly …if you use a pack of 454g wild rice (serves 4 – 6 pax), you may still use a can or bottle of the creamy mushroom sauce/soup but increase the chicken stock to 100 to 150 ml …

…return browned chicken breast into the pot and immerse into the creamy mixture … and bake, covered, in a preheated oven of 200°C for about 1 hour or until the wild rice are tender ….longer if you are making a bigger pot serving more pax than 2

….and, dinner is served … this, I cooked in the oven … a very tasty & wholesome meal ❤

CrockPot Honey Mustard Chicken

Okay, I’ve always made this dish by baking it in the oven but today, being a tad lazy, i decided to make it in my crockpot aka slow-cooker and it actually worked … chicken was falling off the bown, melt-in-the-mouth tender and loads of gravy to keep the chicken still moist … definitely a recipe for keeps hence gotta quickly blog it before I forgot how I’ve cooked it 😉

Extremely easy-peasy … and these are all the ingredients you will need … 1/3 cup olive oil, 1/3 cup wholegrain mustard, 1/3 cup honey, 1/4 cup softened butter … and … of course …

…a whole chicken … cleaned and plonk into the crockpot aka slow-cooker ….

Whisk all the ingredients, except the whole chicken, together …

Pour the whisked ingredients over the chicken … here, you see that I’ve laid the chicken breast side down first because I intend to turn the chicken over half-way through the cooking time but if you don’t intend to turn it, then place the whole chicken into pot breast side up then pour the whisked mixture over … then cook on HIGH for approximately 4 -6 hours or SLOW for approximately 6 – 8 hours … the number of hours cooking time will depend on the size/power of your crockpot/slow-cooker

I served up with Roasted Potatoes & Vegetables (zucchini, carrots & broccoli) … the carrots were absolutely yummy as it caramelised after roasting and the potatoes were crunchy on the outside and light & fluffy on the inside 🙂

Shown in this pic is the Honey Mustard Chicken I made in the oven and using only whole chicken legs served atop a bed of tabbouleh … it’s dryer than that made in a crockpot with not much gravy but chicken equally tender, juicy & delish!

Seen here, I used chicken thighs and chicken legs … also cooked in the oven and served up with stir-fried enokitake mushrooms & broccoli + roasted tomatoes