Ingredients

The following ingredients have 8 Servings
  • 1 cup wild rice
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken stock
  • 2 cups water
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 3 carrots (peeled and chopped)
  • 3 stalks celery (chopped)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon ground black pepper (plus more to taste)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley (chopped, plus more for garnish)
  • lemon zest (for garnish)

Instruction

  • Rinse wild rice in a fine mesh sieve until water runs clear, then place in crock of 6-quart slow cooker. Add whole chicken breasts, vegetables, broth, water and seasonings and stir.
  • Cover and cook on low heat for 6 to 8 hours or high for 3 to 4 hours. Remove the chicken from the slow cooker and allow it to cool for 5 minutes. Using two forks, shred then return to the crock. Remove the bay leaf.
  • Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Slowly whisk in milk and cream. Simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in lemon juice and season with salt and pepper, to taste.
  • Stir milk mixture into the contents of slow cooker. Serve immediately, garnish with parsley and lemon zest.