# Ingredient List:
→ Proteins
01 - 1.5 pounds boneless, skinless chicken breasts or thighs
→ Grains
02 - 1 cup uncooked wild rice blend
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 medium carrots, sliced
05 - 3 celery stalks, sliced
06 - 3 garlic cloves, minced
→ Liquids
07 - 6 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 0.5 cup heavy cream
→ Seasonings & Herbs
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - 0.5 teaspoon dried rosemary
13 - 2 bay leaves
14 - 1 teaspoon salt, or to taste
15 - 0.5 teaspoon black pepper
→ Thickener
16 - 0.25 cup all-purpose flour or gluten-free alternative
17 - 0.25 cup unsalted butter
# How to Make:
01 - Place chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, parsley, rosemary, bay leaves, salt, and pepper into the slow cooker. Stir gently to combine.
02 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken and wild rice are tender.
03 - Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the cooker.
04 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux.
05 - Slowly whisk in the whole milk and cook for 2 to 3 minutes until the mixture thickens slightly.
06 - Stir the milk mixture and heavy cream into the slow cooker. Mix thoroughly and continue heating on HIGH for 10 to 15 minutes until the broth is creamy and heated through.
07 - Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed before serving.
