1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 garlic cloves, finely chopped
1 parsnip, peeled and chopped
1 turnip, peeled and chopped
1/4 cup uncooked wild rice, rinsed and drained
3/4 cup Trader Joes Brown Rice Medley (long grain brown rice, black barley, daikon radish seeds)
2 bay leaves
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth
1/4 cup chopped fresh parsley

In a 6 quart slow cooker, combine onion, carrots, celery, turnip, parsnip, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.

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.

Serves 8

3 skinless boneless chicken breast – about 2 pounds – trimmed and cut into 1 inch cubes
1 large onion – diced
4 carrots, pealed and diced
2 celery stalks diced
4-5 potatoes, pealed and cut into 3/4 to 1 inch cubes
8 oz. mushrooms, cleaned and halved
2 – 14 oz cans chicken broth
1 – 14 oz can diced tomatoes, drained
1 tsp celery salt
1 tsp dry thyme
1 bay leaf
1/2 tsp black pepper
salt, to taste
16 oz package frozen mixed vegetables

Prepare vegetables.

Clean, trim and then cube chicken.

Place all ingredients in crock pot except for the frozen vegetables.

Cook on low for 8 hours or high for 4 hours.

Add frozen vegetables 20-30 minutes before serving.  Taste and season with salt and black pepper if needed.

Serves 6-8