Crock Pot Pheasant (or Chicken) With Wild Rice and Mushrooms
A simple slow cooker pheasant dish features the comforting combination of wild rice and mushrooms, made effortless with condensed soups for an easy family meal.
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Instructions
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Cut pheasant into 6 pieces, pat dry, and season with paprika, curry powder, pepper, salt, and flour.
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Heat oil in a large skillet over medium-high heat, then brown the pheasant pieces on all sides.
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Transfer browned pheasant to the slow cooker and sprinkle with dry onion soup mix.
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In a bowl, combine rice, canned soups, undrained mushrooms, and water; stir and pour this mixture over the pheasant.
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Cover and cook on the low setting for 5 to 7 hours.
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Remove the rice and mushroom mixture to a serving bowl, top with the pheasant, and drizzle with sauce; garnish with parsley if desired.