Ingredients:
- 1 tablespoon olive oil
- 4 chicken breasts, boneless, skinless
- 2 teaspoons garlic powder, divided
- 1 teaspoon kosher salt
- 1 cup wild rice, uncooked
- 8 ounces sliced mushrooms
- 2 large carrots, thinly sliced
- 2 large stalks celery, thinly sliced
- 1 teaspoon dried thyme
- 3 cups homemade chicken stock
- Chopped fresh parsley, for garnish
Directions:
- Heat the olive oil in a large sauté pan over medium heat. Season the chicken breasts with 1 teaspoon garlic powder and salt. Cook the chicken for 3 to 4 minutes per side. Remove from heat.
- Add the wild rice, mushrooms, carrots, celery, remaining 1 teaspoon garlic powder and thyme to a slow cooker and stir to combine. Add the chicken breasts on top in a single layer. Pour in the chicken stock.
- Cook on LOW for 4 to 6 hours, or on HIGH for 1½ to 2½ hours, until the chicken is cooked through and rice is tender.
- Garnish with chopped fresh parsley and serve immediately.
Nutrition Information
- Serving Size: 592g
- 4 Servings
- Calories: 380
| Amount per serving | %Daily Value |
|---|---|
| Total Fat 7g | 9% |
| Saturated Fat 1g | 9% |
| Trans Fat 0g | |
| Cholesterol 95mg | 32% |
| Sodium 1mg | 43% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Added Sugars 1g | 2% |
| Protein 37g | |
| Vitamin D 0mcg | |
| Calcium 44mg | 4% |
| Iron 2mg | 10% |
| Potassium 1141mg | 25% |
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055-0378-PM 03/22
