Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins n | Yield: 8 Servings
The best comfort food rainy day! This creamy dish will surely touch your heart and soul. Give it a try now. Enjoy!
1 1/2 lbs boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 c chicken stock
1 c wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1-lb cremini mushrooms, thinly sliced
1/4 c unsalted butter
1/4 c all-purpose flour
1 c milk
1 c half and a half*
2 tbsp chopped fresh parsley
Step 1: Season with salt and pepper the chicken breasts, then arrange them on the bottom of a 6-quart slow cooker.
Step 2: Add in the wild rice, garlic, chicken stock, onion, rosemary, bay leaves, celery, carrots, thyme, salt, and pepper. Stir until well combined.
Step 3: Cover the slow cooker and turn the setting to low and cook for 6 to 8 hours.
Step 4: 30 minutes before cooking time ends, add in the mushrooms.
Step 5: Remove the chicken breasts and place them on a clean plate. Use two forks to shred the chicken breasts.
Step 6: Place a saucepan on the stove and turn the heat to medium.
Step 7: Add in the butter and allow it to melt.
Step 8: Add in the flour and whisk for about a minute until brown.
Step 9: Add in half-and-half and milk. Whisk from time to time for 4 minutes or until the sauce becomes thick.
Step 10: Sprinkle salt and pepper.
Step 11: Transfer the mixture into the slow cooker and stir until well mixed. (Add half-and-half if necessary.)
Step 12: Sprinkle parsley on top.
Step 13: Serve and enjoy!
Calories 375.0 | Calories from Fat 118.8 | Total Fat 13.2g20% | Saturated | Fat 6.9g35% | Trans Fat 0g | Cholesterol 71.0mg24% | Sodium 350.0mg15% | Total Carbohydrate 34.1g11% | Dietary Fiber 2.6g10% | Sugars 8.9g | Protein 29.0g58%
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!