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)
Important Points:
Chicken Choice: Thighs are generally more forgiving than breasts and tend to stay juicier during cooking. If you prefer breasts, monitor the cooking time closely to avoid dryness.
Wild Rice: Wild rice takes longer to cook than white or brown rice. If using a wild rice blend, adjust cooking times based on the package instructions.
Flavor Enhancements: Consider adding a splash of white wine for extra depth of flavor or using fresh herbs like parsley or dill for garnish.
Vegetable Variety: Feel free to include other vegetables such as peas, corn, or spinach for added nutrition and flavor.
Optional Creamy Finish: Adding cream will make the dish richer and more indulgent. If you’re aiming for a lighter version, you can omit this step.
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.
Storage and Reheating:
Storing Leftovers: Store in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth to maintain moisture and creaminess.
Freezing: Cool completely before transferring to freezer-safe containers. It will last up to 3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Nutritional Information (per serving, without heavy cream):
