Slow Cooked Chicken Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup raw wild rice
02 -
1 pound chicken breasts
03 -
2 cups mixed diced celery, carrots, and onions
04 -
6 cups chicken stock
05 -
1 teaspoon poultry blend
→ Creamy Sauce
06 -
1/2 cup butter
07 -
3/4 cup flour
08 -
2 cups full-fat milk
09 -
A splash of white wine if you want
10 -
Extra milk or water for thinning, up to 2 cups
# Instructions:
01 -
Give the wild rice a good wash. Throw the clean wild rice, raw chicken, veggie mix, chicken stock, and poultry blend into your crockpot. Put the lid on and let it cook on low for 7-8 hours. Your chicken should be done and rice tender when finished. You'll notice extra liquid swimming around in there, just leave it be.
02 -
Take the chicken out of the pot and let it cool down a bit. Grab two forks and pull the meat apart into shreds. Toss the shredded bits back into the crockpot.
03 -
Once your rice and chicken are all set, melt your butter in a pan. Sprinkle in the flour and let it bubble away for about a minute. Slowly pour in the milk while stirring until you've got a thick, smooth mixture. Add a splash of wine if you're using it.
04 -
Pour your creamy mixture into the crockpot with the rice and chicken. Stir it all up. Add more milk or water if it's too thick for your liking. Sprinkle in some salt and pepper to taste.
# Notes:
01 -
A warming bowl packed with soft wild rice, pulled chicken chunks, and chopped veggies swimming in a thick, velvety broth