Go Back
Close-up of Crockpot wild rice with cherries and pecans in a white dish, showing vibrant colors and hearty texture of rice, fruit, and nuts.

Crockpot Wild Rice with Cherries and Pecans

A hearty slow cooker wild and brown rice side with onion, chicken broth, dried cherries, toasted pecans and fresh parsley. Hands-off, holiday-worthy, and good enough to be a meatless main.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice
  • 1 cup brown rice or 2 cups of one kind, or a wild rice blend
  • 2 tablespoons butter melted
  • 32 oz low-sodium chicken broth
  • 1 yellow onion chopped
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dried cherries or dried cranberries
  • 1 cup toasted pecans
  • 2 tablespoons fresh parsley minced

Method
 

  1. Pour the wild rice and brown rice into a lightly greased slow cooker, drizzle with the melted butter and stir to coat.
  2. Add the broth, onion, garlic salt and pepper. Cover and cook on HIGH for 4 hours.
  3. Stir in the dried cherries, turn off the slow cooker and let rest 15 minutes.
  4. Just before serving, stir in the toasted pecans and sprinkle with parsley.

Notes

Mixing in brown rice gives a softer texture than all wild rice.