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Chicken and Cranberry Wild Rice Casserole

The classic fall pairing of cranberry and chicken is given a different spin in this dish. White wine, tamari, Worcestershire, and thyme give this hearty autumn supper a delicious depth of flavour.
Serves: 6
Prep Time: 10 min
Cook Time: 6 hours 30 min


4 bone-in, skinless chicken breasts
1 onion(s), medium, chopped
1 cup celery
3 tbsp Worcestershire sauce
1 tbsp extra virgin olive oil
½ tsp black pepper, coarsely ground
1 tsp thyme, dried
1 cup short grain brown rice
½ cup wild rice
½ lb cremini mushrooms
2 tbsp low-sodium tamari
2 tbsp low-sodium soy sauce
1 ½ cup water
1 ½ cup white wine
1 cup frozen peas
1 cup cranberries, fresh or frozen
¼ cup parsley, fresh, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Combine diced onion and celery with all but last 3 ingredients in slow cooker. Mix well.

  2. Top with skinless chicken breast, bone side up.

  3. Cover and cook on low heat 6-8 hours (less if high setting and/or boneless breasts are used).

  4. Stir in frozen peas and cranberries and cook on low another 15-30 minutes.

  5. To serve, sprinkle with fresh, chopped parsley. Let guests serve themselves from the slow cooker.

Helpful Tip

Use any fresh or dried herb such as sage, basil, rosemary or mixed Italian seasoning.

Nutrition Info

Per 525 g serving Amount
Protein47 g
Fat6 g
Saturated Fat1 g
Carbohydrate34 g
Fibre4 g
Sugar6 g
Cholesterol105 mg
Sodium470 mg
Per 525 g serving % Daily Value
Vitamin A10
Vitamin C25
Vitamin B669
Vitamin B1236