Add to your slow cooking weekly meals
1 1/2 cups uncooked wild and brown rice blend (see important notes) 1.5 pounds boneless, skinless chicken thighs 1 large onion, diced (a heaping cup) 2 cups chopped celery 2 cups chopped carrots 2 bay leaves 2 teaspoons dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon ground sage 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 4 cups Low sodium chicken stock 3 cups water 1/2 cup milk (cornstarch added to thicken) milk or water as necessary to thin soup
1. Combine all ingredients except Milk in a large slow cooker. 2. Cook on low for 6-8 hours. Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker. 3. In a medium bowl, place ½ cup of milk and thicken with cornstarch. Slowly pour that mixture back into the slow cooker while whisking let heat up for 5 to 10 minutes with your crock pot on high to thicken. 4. Taste and season with salt and pepper as needed before serving.
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