Slow Cooker Chicken and Wild Rice
Ingredients:
2 boneless, skinless chicken breasts or thighs (about 1.5 pounds)
1 cup wild rice (or wild rice blend)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, sliced (optional)
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste
1 cup heavy cream or milk (optional, for a creamy finish)
Instructions:
Prepare the Ingredients:
Rinse the wild rice under cold water to remove excess starch.
Season the chicken with salt and pepper on both sides.
Layer the Ingredients:
In the slow cooker, add the diced onion, carrots, celery, and mushrooms (if using).
Pour in the rinsed wild rice and place the seasoned chicken on top.
Add minced garlic, chicken broth, thyme, bay leaves, and additional salt and pepper.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the wild rice is tender.
Important: Avoid opening the lid during cooking to maintain temperature and cooking time accuracy.
Optional Creamy Finish:
If you’d like a creamy version, stir in the heavy cream or milk during the last 30 minutes of cooking.
Serve:
Remove the chicken, shred it with two forks, and return it to the slow cooker. Discard the bay leaves.
Stir everything to combine and adjust seasoning as needed.
Serve hot, garnished with fresh herbs if desired.