Crock pot recepe
2
tab butter
2
celery ribs, thinly sliced
i med onion
1
package portobello mushrooms
2
teas minced garlic
4
cans roasted garlic- flavored chicken broth
3
6 ounce packages roasted chicken breast chunks
1 1/2
cups kernel corn, thawed and drained
1
8 ounce can sliced water chestnuts drained
1
cup uncooked wild rice
1
teasp of salt 3/4 teasp ground pepper
2
cups of whipping cream
Slivered almonds to garnish
Melt butter in a large skillet over med high heat Add celery and onion and cook 4 minutes until almost tender Add mushrooms and garlic, cook 2 minutes. Combine mushroom mixture, broth,and next 6 ingredients in a slow cooker Cover and cook on low 5 to 6 hours until rice is tender. Stir in the whipping cream. Garnish if desired
