makes 4-6 servings
4 boneless skinless chicken thighs, cut into ~1" cubes
4 cups low-sodium vegetable broth
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 cup chopped parsnips
1/2 cup thinly-sliced leek (white and light green parts only)
2 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon dried parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
3/4 teaspoon ground black pepper
2 bay leaves (remove before serving)
3/4 cup wild rice, rinsed
1/2 teaspoon sea salt
1. Add all of the ingredients except the wild rice into a 4-quart slow cooker bowl.
2. Cook on low for 8 hours or on high for 4 hours. After the initial cooking time is complete, stir in the wild rice and cook an additional 2 hours, or until the rice is tender.
3. Before serving, shred the chicken with a fork if necessary.
4. Serve immediately. Refrigerate or freeze any leftovers in an airtight container.