the chicken gets crocked

Hoping to find a good recipe to use the underused crockpot my father gave me when I was pregnant, I stumbled upon a chicken dish. I looked too simple. Drop some chicken breasts, dusted with s&p, in the bottom. Add 1 cup "wild rice mix" (this was ambiguous to me), about 2 cups water mixed with the juice of a lemon, and 8 smashed cloves of garlic. Set to low for 8 hours.

I did all this, and as it got going, the house filled with quite a garlicy fragarance. I thought it a bit scary. I gave it a taste about 6 hours in. Yes, very garlicky, but the chicken was meltingly tender. The rice, on the other hand, was mush. Not to worry! I used the chicken in two other recipes calling for cooked chicken breasts and found it to be the best garlic-infused poached chicken I have ever had. Maybe I should start calling myself the accidental cook?