This is a delicious meal for a cold winter’s night. It makes a lot, though, so, unless you’re feeding a huge crowd, you may want to half it or freeze the leftovers. I’m freezing them, so we’ll see how they hold up.
1 to 1/2 lb. boneless, skinless chicken breasts
6 c chicken stock
1 c wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, peeled and diced
1 lb. sliced mushrooms
Fresh snipped thyme (about 5 sprigs)
Fresh snipped rosemary (about 2 sprigs)
1/2 c. half and half (if desired)
Seasonings: salt, pepper, bouillon, Italian seasonings
Salt and pepper the chicken breasts. Place them in the crock pot.
Add all the other ingredients except the mushrooms and half and half.
Cook on low for about 6 hours.
Add the mushrooms and cook for about 30 minutes.
Shred the chicken breasts and return to the pot. If desired, add the half and half.
Adjust the seasonings as needed.
If it’s too thick, add more broth or water or half and half.