Best Slow Cooker Recipes

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2 pheasant, cut up
salt and pepper
1 cup raw wild rice
1 can(10 3/4 oz)condensed cream of mushroom soup or cream of celery soup
1 can(10 3/4 oz)condensed cream of chicken soup
1 can (4 oz)mushrooms, undrained
2 1/4 cups water
1 pkg instant onion soup mix


Wash pheasant pieces; pat dry; sprinkle with salt and pepper then toss with flour. If desired, brown pheasant pieces in skillet in a little oil or butter.

Combine rice, canned soup, undrained mushrooms and water in slow cooker and stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW 6 to 8 hours. Check after about 5 hours and add a little water if necessary.

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