Description
Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken!
Ingredients
1 ½ pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
1 pound cremini mushrooms, thinly sliced
¼ cup unsalted butter
¼ cup all-purpose flour
1 cup milk
1 cup half and half
2 tablespoons chopped fresh parsley
Instructions
1. Season chicken with salt and pepper. Place chicken into slow cooker.
2. Stir in stock, rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Cook on low 6-8 hours. Add mushrooms during last 30 minutes.
3. Remove chicken and shred.
4. Melt butter in saucepan. Whisk in flour. Whisk in milk and half and half until thickened.
5. Stir chicken and milk mixture into slow cooker.
6. Adjust consistency as needed. Serve with parsley.
Notes
Half and half equals equal parts whole milk and cream. For substitutes: 3/4 cup whole milk + 1/4 cup heavy cream, or 2/3 cup low-fat milk + 1/3 cup heavy cream.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American