Crock Pot Chicken Wild Rice
A comforting and hearty crock pot recipe featuring tender chicken breasts, nutty wild rice, and a creamy broth, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
1 cup wild rice blend, rinsed
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups low sodium chicken broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sliced mushrooms
1/2 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Instructions
Place the rinsed wild rice blend in the bottom of the crock pot.
Add the chopped onion, diced carrots, diced celery, minced garlic, and sliced mushrooms on top of the rice.
Season the vegetables and rice with dried thyme, dried parsley, salt, and black pepper.
Pour in the chicken broth and water.
Place the whole chicken breasts on top of the mixture.
Cover and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and the rice is tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the heavy cream and cook until the sauce thickens, about 3-4 minutes.
Return the shredded chicken to the crock pot and pour in the cream sauce.
Stir everything together gently to combine.
Cover and cook on low for an additional 15 minutes to heat through and thicken the mixture.
Serve warm.