This is a great recipe to make when you know you have a busy week ahead of you. Simply toss all of the ingredients together in a crock pot on Monday and come home to a prepared dinner plus leftovers for the rest of the week! I was inspired by this recipe from Creme De La Crumb, but have altered it to include more vegetables. It’s a great way to sneak some carrots, broccoli and celery into the diets of picky eaters.
3 cups Chicken Broth
1 cup Half & Half
2 cups 1% Milk
8 oz Cream Cheese
1.5 Cups Uncooked Wild Rice
1.5 Cups Shredded Carrots
1.5 Cups Shredded Broccoli Slaw Mix
1 Cup Chopped Celery
3 sliced Green Onions
3/4 cup Frozen Peas
1.5 lbs raw Chicken Breast
1 tsp Garlic Salt
1 tsp Coarse Black Peppper
2 tsp Mrs. Dash Salt-Free Garlic & Herb Seasoning
Chop the vegetables and cube the raw chicken, then combine all of the ingredients in a slow-cooker. I cooked mine for 2 hours on high, and then 2 hours on low, but you could also leave it on low for 6-8 hours. Tips: As a vegetarian option you could leave out the chicken and sub vegetable broth for the chicken broth. Next time I make this I think I’ll try stirring chopped kale or spinach in at the end to add some additional green.
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