June 24, 2024

Recipe

Step 1: Spray the inside of the crock-pot with cooking spray and wipe with paper towel to make sure all surfaces covered. This will make cleanup easy 🙂

Step 2: Put the ingredients below into the crock-pot and cook until rice and chicken are done. I cooked on High for about 7 hours. Each crock-pot is different you’ll have to adjust based on your crock-pot and doneness preference.

• 6 cups chicken broth
• 1 cup Wild Rice rinsed
• 1 large uncooked chicken breast no bone. Put in crock pot whole. I used a frozen breast without thawing. (Note: This was a breast I froze not the already frozen breast that you can buy from the store.)
• 2 cups total of a mixed diced carrots, onions and celery (I use fresh not frozen)
• 1 teaspoon Poultry Seasoning (See note on how I made my own vs. buying)

Step 3: Remove the cooked chicken breast from the crock-pot and shred it. I like to use 2 forks for shredding. Then use my fingers to make it finer.

Step 4: Add the chicken breast back to the Crockpot.

Step 5: Make something very similar to milk gravy. In a pot on the stove, melt 1/2 cup butter (1 stick). Add 3/4 cup flour and mix well. Cook the flour and butter mixture (should be bubbling) for 1 to 2 minutes. Wisk in 2 cups of milk. I recommend adding the milk in 6 to 8 batches. Note: If your crockpot is almost full… Make the milk gravy in a large pot and add the crock pot ingredients to the pot.

Step 6: Mix the milk gravy and crock pot ingredients together.

Step 7: Optional – I put everything together using the gravy pot. Then heated it up to thicken it a little.

Step 8: Add salt and pepper to taste.

Ingredients List:

• 6 cups chicken broth (any brand)
• 1 cup wild rice rinsed
• 1 large uncooked no bone chicken breast
• 2 cups total of mixed diced carrots, onions and celery
• 1 teaspoon poultry seasoning
• 1/2 cup butter (1 stick)
• 3/4 cup all purpose flour
• 2 cups milk
• Salt and Pepper to taste

Poultry Seasoning (Kate’s Mix – because it was the ingredients I have available in the trailer. Saved the extra for next time)

• 2 teaspoons dried rubbed sage
• 1 1/2 teaspoon ground thyme
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground white pepper (black pepper could also be used. I used white since I didn’t want dark specs in the soup.)