tgif. [crock-pot chicken w. wild rice]
Words can’t describe how ecstatic I am that it’s Friday. Though this week consisted of long work hours and little sleep, it was all worth it for the success of our event yesterday. Everything ran smoothly with few glitches.
But, I have to say the most memorable part for me was meeting and talking with Justin Bieber (please don’t judge me)! He was genuinely kind, personable and a consummate professional.
This simple crock-pot chicken with wild rice was ideal to have on hand this week–hearty and delicious after a long day.
Thought I’d share a few pictures from yesterday with you…
16 oz. (1 lb.) Lundberg Countrywild blend of whole grain brown rice
1 envelope Lipton dry onion soup mix
2 stalks celery, chopped
1 medium red onion, diced
3 medium carrots, chopped
1/2 cup (1 stick) unsalted butter
1/2 cup flour
4 cups homemade chicken broth
1 cup heavy cream
2 cups half and half
1-2 tbsp. sherry
1 tbsp. salt
Black pepper, to taste
6 boneless, skinless chicken breasts
Saute vegetables in the butter and when soft, add flour. Add chicken broth and let thicken. Cook on medium to medium-high heat. Pour mixture into crock-pot, add chicken and 1/2 cup water. Let cook on low for 6 hours. Remove chicken and shred/cut, then return to pot. Serve hot.