Cranberry Almond Chicken and Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
This is a perfect comfort dish for the fall and winter!
  • 1 lb chicken thighs, boneless and skinless
  • 1 lb chicken breasts
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 cup yellow onion, chopped
  • 1 cup brussels sprouts, chopped
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • 8 oz baby bella mushrooms, chopped
  • ½ cup dried cranberries
  • 2 cups brown rice
  • 2 Tbsp brown sugar
  • 3 Tbsp butter, unsalted
  • ⅓ cup sliced almonds
  • 3 cups chicken broth, low sodium
  1. Put chicken, celery, carrots, brussels sprouts, onion, oregano, salt, pepper, and 2 cups chicken broth in a slow cooker.
  2. Cook on high for 2.5 hours.
  3. Shred the chicken with 2 forks as much as you can.
  4. Add in mushrooms, cranberries, rice, brown sugar, butter, and 1 cup chicken broth. Mix well.
  5. Cook on high for 1.5 hours.
  6. In the last 10-15 minutes, add in the almonds.
  7. Season with more salt and pepper to taste.
This recipe makes a lot of servings. Cut in half if this will not be eaten within a week or freeze the rest. This does work well as a freezer friendly dish.
Recipe by Kate Gwyn at