Found on chelseasmessyapron.com and adapted -
2 pounds boneless skinless chicken thighs or breasts
1 and 1/4 cups wild rice blend
4 cups Chicken broth
2 large carrots
3 stalks celery
1/2 tablespoon minced garlic
1 and 1/4 teaspoon poultry seasoning, or use a blend of sage, rosemary, and thyme
1 and 1/2 teaspoon dried parsley
1/2 teaspoon paprika
Salt and Pepper
2 bay leaves
For the Roux -
6 tablespoons unsalted butter
1/3 cup white flour
1 cup whole milk
Alternately, use 1 Tbsp cornstarch dissolved in 2-3 Tbsps of water.
1/2 cup freshly grated cheddar cheese
Generously grease a large crockpot.
Trim the fat from the chicken breasts or thighs. If using chicken breasts, cut each breast into 2-3 even pieces (so they will cook at the same rate as the rice).
In a fine mesh strainer, rinse the wild rice blend to remove excess starch. Add to the crockpot.
Prepare the veggies: Coin the carrots and slice celery. Add to the crockpot.
Add in the minced garlic, poultry seasoning, dried parsley, paprika, salt and pepper to taste (I use about 1 teaspoon of salt and 1/2 teaspoon of pepper), and bay leaves.
Pour 3 cups of chicken broth over everything and stir.
Cover and cook on high for 4 hours or until the chicken is cooked through, rice is tender, and most of the liquid has been absorbed. I do not recommend cooking this dish on low.
Near the end of cooking time, melt the butter in a small pot over medium heat.
Whisking constantly, slowly add in the flour. Whisk the mixture for 1 minute.
Very slowly whisk in the remaining 1 cup chicken broth. Allow the mixture to thicken. Again, very slowly, whisk in the whole milk. Allow the mixture to thicken.
Shred the chicken in the crockpot and then add in the cream mixture and cheddar cheese. Taste and add any other seasonings to taste such as a pinch more of salt and/or pepper.