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Ingredients:
- 6 cups chicken stock
- 1 cup uncooked rice, white, brown, or wild
- 5 cloves garlic, minced
- 1 large onion, diced
- 3 carrots, peeled and diced into 1/4-inch thick rounds
- 2 parsnips, peeled and diced into 1/4-inch thick rounds
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup corn starch
- 1 pound whole Bella mushrooms, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
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To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary, and bay leaves.
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Nestle in the chicken breasts. Cover and cook on low for 6 hours.
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Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth.
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Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
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Remove the bay leaves and serve immediately, garnished with parsley, if desired.
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