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Ingredients
Salt and black pepper, to taste
4 cups organic low-sodium chicken broth
1 cup wild rice
4 garlic cloves, minced
1 yellow onion, diced
4 carrots, peeled and diced
2 celery stalk, diced
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 cup crimini or baby bella mushrooms, thinly sliced
¼ cup chopped fresh parsley, optional for garnish
Fresh thyme leaves, optional for garnish
Directions
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Season chicken with salt and pepper. Place chicken into a 6-quart slow cooker. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Cover and cook on low heat for 6-8 hours.
During the last 30 minutes of cooking time, add the mushrooms to the slow cooker and remove the chicken breasts to a plate or cutting board. Replace the slow cooker lid. Shred chicken using two forks and set aside.
In a saucepan over medium heat, melt butter, then whisk in half and half until well combined. Season with salt and pepper.
Stir shredded chicken and the half and half/butter mixture into the slow cooker. Serve immediately, garnished with fresh parsley, thyme and shredded or shaved Parmesan cheese, if desired.
© The Real Food Dieticians 2024. All rights reserved.
