Chicken-Wild Rice Casserole with Dried Cherries

 

1 1/2

cups uncooked wild rice

1/3

cup dried cherries or cranberries

1

tablespoon instant chopped onion

1

cup baby-cut carrots

2

medium stalks celery, cut into 2-inch pieces (1 cup)

1

cup chunky applesauce

1/2

teaspoon salt

8

chicken drumsticks, skin removed (about 2 pounds)

8

chicken thighs, skin removed (about 2 pounds)

1

can (10 3/4 ounces) condensed beefy mushroom soup

1

can (14 ounces) chicken broth

2

teaspoons dried thyme leaves

• 1 Mix wild rice, cherries, onion, carrots, celery, applesauce and salt in 6-quart slow cooker. Arrange chicken drumsticks and thighs over rice mixture. Pour soup over chicken; pour broth over all. Sprinkle thyme on chicken.
• 2 Cover and cook on high heat setting 4 to 6 hours or until wild rice is tender.