Ingredients

2/3 C. wild rice rinsed, drained
1/2 C. chopped onion
3 cans chicken broth-14 1/2 oz. each
2 medium carrots sliced thin
1/2 tsp. dried marjoram leaves
1/8 tsp. freshly ground black pepper
2 skinless boneless chicken breast halves cut 1/2 inch pieces
Or 1 C. cubed cooked ham
1 1/2 C. frozen corn thawed
1 C. frozen broccoli cuts thawed

Cooking Instructions

In 3 1/2 or 4 quart crock pot combine all ingredients except thawed vegetables, mix well. Cover, cook on low for at least 8 hours or until chicken is no longer pink and wild rice is tender. Ten minutes before serving stir in thawed vegetables. Increase heat to high. Cover and cook 5 minutes or until vegetables are crisp tender.
 
 
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