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Slow Cooker Wild Rice Cranberry Stuffing

Slow Cooker Pesto Chicken



  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 celery stocks, diced
  • 16 oz fresh mushrooms, sliced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups uncooked wild rice
  • 1 cup uncooked brown rice
  • 5 1/2 cups chicken broth
  • 3/4 cup cranberries
  • 1 tbsp sage
  • 1 tbsp thyme
  • 1/2 cup silvered almonds, slightly toasted



  1. In a skillet, heat the olive oil. Add the onions and celery and let cook until the onion is softened, about 7 minutes. Increase the heat and add mushrooms. Cook until they are soft, about 6 minutes.
  2. Stir in salt/pepper and remove from heat and set aside.
  3. In large slow cooker, stir together rice (both kinds) and sautéed vegetables. Pour in the chicken broth, stir and cover. Cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. One hour before done stir in cranberries, sage and thyme.
  4. Once cooked (cranberries will be soft) let stand 10 minutes, covered.
  5. Before serving, sprinkle the toasted almonds over the top.