Serves 6
Ingredients:
750g fresh chicken breast
1.5 litres chicken or vegetable stock (made with one organic stock cube) 1 medium-sized white onion, diced
3 small carrots, peeled and diced
200g wild rice
2 bay leaves
1⁄2 tsp dried thyme
1⁄2-1 tsp dried rosemary
a good pinch of sea salt and ground black pepper
25g butter
25g plain flour (use gluten free if preferred)
180ml whole milk or unsweetened almond milk
150g crème fraîche
Method:
Place the chicken into a slow cooker dish.
Add the salt, pepper, stock, wild rice, onion, carrots, thyme, rosemary and bay leaves.
Cover and cook on low heat for 4-5 hours. Top up with water during cooking time if required.
Remove chicken from the slow cooker, transfer to a plate, and shred using two forks.
Melt the butter in a saucepan over a low heat. Add the flour and stir vigorously for one minute or until smooth.
Add the milk, a bit at a time, mixing thoroughly to combine, until all of the milk is used up. Use a balloon whisk to remove any lumps in the mixture.
Add the crème fraîche and stir well. Remove the sauce from the heat.
Add the chicken and creamy sauce into the slow cooker. Stir well, taste and add more seasoning if required.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving:
422 calories