Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 140g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 110g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 cup (190g) wild rice blend, rinsed
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt (or to taste)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (packed) fresh parsley, chopped (for garnish)
  • 2 tablespoon of all-purpose flour (or gluten free alternative)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts until lightly browned on all sides. This adds flavor but can be skipped for even easier prep.
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker.
  3. Top vegetables with seared chicken (if using) or raw chicken breasts. Add minced garlic, chicken broth, wild rice blend, thyme, rosemary, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until chicken is cooked through and wild rice is tender.
  5. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Whisk the flour with 2 tablespoons of water until combined and slowly add in the slow cooker to thicken the broth
  7. Stir in heavy cream. Heat through. Do not boil.
  8. Garnish with fresh parsley and serve hot.