Chicken Breasts (boneless, skinless)
Wild Rice
Carrots (chopped)
Celery (chopped)
Onion (chopped)
Chicken Broth
Heavy Cream (optional)
Garlic (minced)
Place the chicken breasts at the bottom of your slow cooker. If using frozen chicken, adjust the cooking time accordingly.
Dice the carrots, celery, and onion. Add them to the slow cooker on top of the chicken.
Pour the wild rice over the vegetables and chicken, then add the chicken broth. Stir gently to combine.
Add minced garlic, salt, pepper, and any other herbs you prefer (thyme and parsley work excellently). Stir again.
Cover and set your slow cooker to low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and tender, and the rice should be fluffy.
Once cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces before returning it to the soup.
If you want a creamier texture, stir in the heavy cream or your chosen non-dairy alternative during the last 30 minutes of cooking.
Ladle into bowls and enjoy! Garnish with fresh parsley if desired for an extra pop of color.
