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“Slow Cooker Chicken with enough for leftover Chicken and Wild Rice Chowder, also posted”
3hrs 25mins

Ingredients Nutrition


  1. In a 5-6 quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
  2. Cover: cook on high heat setting 3-3 1/2 hours or low heat setting 6-7 hours.
  3. Meanwhile, snap off and discard woody bases from asparagus. Cut inot 2-3 inch lengths. If using low heat setting, turn to high heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
  4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store chicken breast halves, wrapping tightly and refrigerate up to 3 days. Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese.
  5. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.

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