| Prep Time | 30 minutes |
| Cook Time | 8 hours |
| Servings |
people
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Ingredients
- 2 large chicken breasts trimmed
- 1 medium onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 4 cloves garlic minced
- 8 oz. baby bella mushrooms sliced
- 6 oz. long and wild rice (herb and seasoning packet included)
- 1 tablespoon fresh sage minced
- 1 tablespoon chicken bouillon powder
- 2 teaspoons ground pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1/4 teaspoon ground cayenne pepper
- 1 quart chicken stock
- 1/4 cup butter
- 1/4 cup flour
- 1 3/4 cup 2% milk
- 1/4 cup heavy cream
- salt and pepper to taste
Ingredients
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Instructions
- To the slow cooker, add the chicken breasts, onion, celery, carrots, garlic, baby bella mushrooms, long grain and wild rice (seasoning packet included), sage, bouillon powder, ground pepper, dried thyme, dried rosemary, and cayenne powder. Mix to combine.
- Add the chicken stock, and mix again.
- In a sauce pan, melt 1/4 cup of butter over medium heat. Once melted, add the flour. Whisk until smooth and let cook for 30 seconds. Slowly pour in the milk and heavy cream, whisking quickly to keep to avoid lumps. Season to taste with salt and pepper. Let simmer for 5 minutes, until it thickens.
- Add the milk mixture to the slow cooker, and stir to combine. Turn the slow cooker on low and cook for 7 hours. After 7 hours, remove any chunks of chicken and shred. Return the chicken to the slow cooker. Cook for an additional hour, and turn to warm until ready to serve. Season to taste with additional salt and pepper.
- Serve warm, and enjoy!
Recipe Notes
Our wine choice: the 2010 Cloud Break Chardonnay. This rich, buttery chardonnay has notes of vanilla and oak, followed by a lingering fruity finish. Cheers!
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