When one thinks of rhubarb, it’s usually connected to dessert. However, rhubarb can also be used in main dishes, like the following Slow Cooker Rhubarb Chicken. When mixed with onions and savory dry onion soup mix, rhubarb takes on a different and unique character than when it’s used in desserts. This easy chicken dish cooks in the slow cooker unattended and takes only 10 minutes or so hands-on time to assemble. It’s good served over rice.

The rhubarb season varies depending on location, and since the season is short, it’s a good idea to make several dishes with it before it’s gone. Once the rhubarb has cooked with the onions, it is not really recognizable since the color cooks out. You might want to garnish with parsley to add a little color.

6 Servings

2 cups sliced rhubarb
1 large onion, sliced
2 cloves garlic, finely minced
2 tablespoons brown sugar
1 bay leaf

2 pounds boneless skinless chicken breast halves, (about 6 medium)
1 package dry onion soup mix
1/2 cup dry white wine

1. Toss together the rhubarb, onion, garlic, brown sugar and bay leaf in a 4-6 quart slow cooker.


2. Place the chicken breast halves on top of the mixture.


3. Sprinkle the dry onion soup mix over the chicken breasts, and pour the wine over.


4. Cover the slow cooker, turn to the low setting, and cook 4-5 hours (2-3 hours on high).


5. Serve with rice.

Amount Per Serving
Calories 307 Calories from Fat 90
Percent Total Calories From:
Fat 29% Protein 49% Carb. 17%

Nutrient Amount per % Daily
Serving Value
Total Fat 10 g 15%
Saturated Fat 3 g 14%
Cholesterol 102 mg 34%
Sodium 673 mg 28%
Total Carbohydrate 13 g 4%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 38 g

Vitamin A 4% Vitamin C 10% Calcium 0% Iron 11%