Sprinkle wild rice seasoning over raw chicken breasts, along with 2 ingredients, into slow cooker for a cozy supper that’s always a yes in my house

This slow cooker 4-ingredient chicken and wild rice is one of those cozy, no-fuss suppers that always gets a yes in my house. Everything starts with raw chicken breasts in the slow cooker, then you simply sprinkle on a packet of wild rice seasoning and add just two more pantry-friendly ingredients. By the time everyone wanders into the kitchen asking what smells so good, you’ve got tender, flavorful chicken and hearty rice ready to scoop into bowls. It’s very much a small-town, weeknight kind of recipe—nothing fancy, just comforting and reliable.

I like to spoon the chicken and wild rice into shallow bowls and add a simple green side, like steamed broccoli, roasted carrots, or a tossed salad. Warm dinner rolls or buttered toast are great for soaking up the savory juices. If you want to stretch the meal, serve it with a side of applesauce for the kids or a quick cucumber salad for something cool and crunchy. A sprinkle of fresh parsley or a little grated Parmesan on top makes it feel just a bit special without any extra effort.

Servings: 4

1 1/2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking.

Place the raw chicken breasts in a single layer on the bottom of the slow cooker.

Open the box of long grain and wild rice mix and remove the seasoning packet. Set the rice aside for a moment.

Sprinkle the wild rice seasoning evenly over the tops of the raw chicken breasts, letting it fall down around the sides into the bottom of the slow cooker.

Pour the dry long grain and wild rice (from the box) evenly around the chicken in the slow cooker, trying to keep most of the rice in the liquid area rather than piled on top of the chicken.

Slowly pour the chicken broth over the rice and around the chicken, making sure the rice is mostly submerged. It’s fine if the tops of the chicken breasts are not fully covered.

Dot the butter pieces over the chicken and rice, spacing them out so they melt and flavor the whole dish.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through (165°F in the center) and the rice is tender.

Once done, use two forks to gently shred or slice the chicken right in the slow cooker, stirring it into the rice and juices. Taste and adjust seasoning if needed, adding a pinch of salt or pepper to your liking.

Let the mixture sit with the lid off for about 5 minutes to thicken slightly, then spoon into bowls and serve warm.

For extra creaminess, stir in 1/2 to 3/4 cup of sour cream or plain Greek yogurt right at the end of cooking, after you shred the chicken. If your family likes veggies mixed in, add 1 to 1 1/2 cups of frozen peas and carrots or mixed vegetables during the last 45 minutes of cooking so they stay bright and not mushy. For picky eaters who aren’t wild about seasoning, you can sprinkle only half of the wild rice seasoning packet over the chicken and stir the rest into the broth and rice so the flavor is a bit milder. To make it feel more like a Sunday dinner, add a handful of shredded cheddar or mozzarella over the top during the last 10 minutes and let it melt. If you prefer dark meat, boneless, skinless chicken thighs work well and stay very tender; just trim extra fat and keep the cook time about the same. You can also swap some of the chicken broth for water if you’re watching sodium, and finish with a squeeze of lemon juice or a sprinkle of fresh parsley to brighten the flavors right before serving.