Another exciting "Tony" modification
of an existing (yet, bland) recipe I found! This rib-sticking
delight has a burst of different complimentary flavors in every
bite, and still remains a somewhat healthy dish.
1-1/2 lbs. boneless, skinless chicken breasts, cut into small
1 lb. of bacon
1 Vidalia onion, chopped
8 cloves of garlic, finely minced
20 oz. condensed chicken broth
1-1/2 cups water
10 oz. can condensed cream of chicken soup
16 oz. bag of peeled baby carrots
8 oz. of shiitake mushrooms, sliced and/or diced
16 oz. of Minnesota wild rice
20 shakes of Tabasco® Sauce
Fresh ground black pepper (don't be shy on adding black pepper)
Medium pinch of fennel seeds
Kosher salt to taste (shouldn't need much)
In large skillet, cook bacon until crisp. Remove bacon and chill
in refrigerator. Leave about 1 tablespoon of your bacon drippings
in the skillet. Add onion and garlic to skillet and cook and
stir for about 5 minutes.
Place wild rice, carrots and mushrooms in crockpot.
Top with chicken pieces and pour onions and garlic from skillet
over chicken. Add the condensed chicken broth, soup and water. Go nuts with your Tabasco® Sauce and grind some black
pepper over the batch along with your pinch of fennel seed. Stir well to let all the ingredients get to know each other
with friendly handshakes and hugs. Cover crockpot and cook on
HIGH for 1 hour. Stir mixture, making sure all of the wild rice
is submerged in the aromatic liquid. Reduce crockpot setting
to LOW and cook, covered, for 6 hours until chicken is thoroughly
cooked and wild rice is tender. Sprinkle reserved bacon into
crockpot during the last 30 minutes of cooking time. Serves
about 8 (or about 4 if you are serving it at deer camp).