1 cup uncooked wild rice
1 pound boneless, skinless chicken breast
1 cup onions, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
4-5 cloves garlic, minced
2 bay leaves
6 cups low sodium chicken broth
2 cups water
2 tablespoons salt free poultry seasoning
3 tablespoons butter
2 tablespoons olive oil (or substitute more butter)
½ cup all purpose flour
2 cups milk (see note)
salt and pepper to taste
1. Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
2. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
3. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste...