Ingredients
The following ingredients have 4 Servings
- 1 cup wild rice
- 1 1/2 lbs boneless skinless chicken thighs (may also use boneless breasts)
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 tablespoons butter
- 1/2 cup flour
- 1 cup milk
- 1 cup half and half
Instruction
- Rinse the rice in a colander.
- Place the rice, chicken in the pot of a slow cooker. Add the carrots, celery, diced onion, and garlic.
- Add chicken broth and rice. Cover and cook on high for 3-4 hours or low for 7-8 hours.
- Remove chicken to a cutting board and shred into pieces. Return to pot.
- Meanwhile, in a medium saucepan, melt butter. Stir in flour to make a roux. Slowly add milk and the half and half. Continue to stir until thickened.
- Add to slow cooker pot. Stir. Season to taste with salt and pepper.
- Serve warm with fresh bread.