Servings: 10

Macros for 1 Serving:

PRO: 24 g.  CARBS: 19 g.  FATS: 14 g.

INGREDIENTS:
1 cup uncooked wild rice
1.5 pounds chicken breasts
2 cups mirepoix (chopped celery 25%, carrots 25%, and onions 50%)
6 cups chicken broth
1 teaspoon poultry seasoning
½ cup coconut oil
¾ cup flour*
2 cups unsweetened almond milk
up to 2 cups additional milk or water

*for gluten-free option, use rice flour in roux, or use cornstarch slurry (cornstarch & water)

DIRECTIONS:
Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
When rice and chicken are done cooking, melt the oil in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. 
Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper