Ingredients
- 6 cups (1.4 liters) unsalted chicken stock
- 2 cups (230g) onion, chopped
- 1 1/2 cups (190g) carrots, chopped
- 1 cup (124g) celery, chopped
- 1 1/4 cups (215g) uncooked wild rice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces (227g) white mushrooms, sliced
- 3 garlic cloves, minced
- 2 pounds (907g) skinless, bone-in chicken breasts
- 5 thyme sprigs
- 2 bay leaves
- Chopped fresh parsley (optional garnish)
Directions
- In a 6-quart slow cooker, stir together chicken stock, onion, carrots, celery, wild rice, salt, pepper, mushrooms and garlic. Nestle in the chicken, thyme and bay leaves. Cover and cook on low until chicken and wild rice are tender, about 7 hours.
- Remove chicken from the slow cooker. Increase heat to high. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
- Gently stir in chicken. Garnish with parsley, if desired.
