1largestalk celerytrimmed and chopped into 1/4" thick pieces
1clovegarlicminced or 1/2 teaspoon garlic powder
1sprigfresh thyme or 1/2 teaspoon dried thyme
1bay leaf
1cupFloating Leaf Fine Foods Sprouted Crimson Lentil Wild Rice and Quinoa Prairie Blendsubstitute with your favorite wild rice (not quick cooking)
3cupsreduced sodium chicken stock
2boneless skinless chicken breastsseasoned with salt and black pepper, to taste
1/2cupgreen peasfresh or frozen
1cupgrated cheddar cheese
salt and pepperto taste
Instructions
Spray the inside of the the crockpot with cooking spray. Place the chopped carrot, celery, garlic, herbs, bay leaf, rice and stock or water into the slow cooker and stir to combine. Add the chicken, cover and cook on high, stirring occasionally.
Add the peas after about 2 1/2 hours and continue cooking for an additional 15-30 minutes until the chicken is cooked through and the rice has absorbed most of the liquid.
Turn the slow cooker off. Remove and discard the bay leaf, then remove the chicken and place on a cutting board. Cut into bite sized pieces, then add it back to the crock pot along with half of the cheese and salt and pepper, to taste. Stir gently to combine.
Top with the remaining cheese and cover just until the cheese melts. Serve and enjoy!
Video
Notes
Pro tip: This recipe has not been tested using any other types of rice. Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.
I've tried this recipe with chicken stock, vegetable stock and water, and each one resulted in a delicious dish -- the vegetables and herbs add all the flavor you need!
This recipe may be made vegetarian and even vegan! Simply omit the chicken and cheese and use vegetable broth or water.
Feel free to substitute using your favorite types of veggies. Cooked mushrooms and broccoli are also great options