Slow cooker Chicken & Rice

Serves: 8
Ready In: 3-1/2 to 6-1/2 hours
Prep Time: 15 minutes
Crockpot Time: 3-1/2 to 6

1 medium onion, chopped 3 carrots, peeled and chopped 3 stalks celery, chopped 2 clove garlic, minced 1 cup (250 mL) uncooked rice, rinsed and drained 2 bay leaves 1/2 tsp (2.5 mL) dried thyme Salt and black pepper, to taste 4 boneless skinless chicken breasts (about 2 lbs.) 10 cups (2.5 L)low-sodium chicken broth 1/4 cup (50 mL) chopped fresh parsley

Cooking Instructions:
1. In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth. 2. Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.