Ingredients
Scale
- 1.5 lbs. boneless skinless chicken breasts
- 1 diced small yellow onion
- 2 diced carrots, (about 1 cup)
- 2 diced celery ribs, (about 1 cup)
- 2 cups sliced mushrooms
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 32 oz. box chicken broth
- 6.2 oz. fast cook uncle ben's long grain wild rice
- 2 cups heavy cream
Instructions
- Add the chicken, the seasoning packet from the rice mix (DO NOT ADD RICE YET), onion, celery, carrots, mushrooms, and remaining seasonings to the slow cooker.
- Pour over the broth. (ALSO, HOLD OFF ON ADDING THE CREAM)
- Stir. Place the lid on the slow cooker and cook on LOW FOR 6-7 hours.
- After the cooking time is up, pour in the wild rice mix. Turn the slow cooker to HIGH and cook for 45 minutes more.
- When that cooking time is up, shred the chicken with two forks right in the slow cooker. Pour in the heavy cream, stir and serve!
Notes
Feel free to adjust the vegetables according to your preference.
Serve with crusty bread for a delightful meal.
Store leftovers in an airtight container in the refrigerator for up to four days.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 487
- Sugar: 4g
- Sodium: 992mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg