Description
A comforting and hearty crock pot recipe combining tender chicken, wild rice, and vegetables in a creamy sauce. Perfect for an easy weeknight dinner.
Ingredients
1 pound boneless, skinless chicken breasts
1 cup wild rice, rinsed
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sliced mushrooms
1 cup half-and-half
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the rinsed wild rice, diced onion, diced carrots, diced celery, minced garlic, and sliced mushrooms on top of the chicken.
Pour in the chicken broth and water.
Sprinkle the dried thyme, dried parsley, salt, and black pepper evenly over the ingredients in the crock pot.
Cover and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and the wild rice is tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
Slowly whisk in the half-and-half and cook until the sauce thickens, about 3 to 4 minutes.
Return the shredded chicken to the crock pot and pour in the thickened sauce.
Stir everything together gently to combine.
Cook on low for an additional 15 minutes to heat through and allow flavors to meld.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes