Updated: Tuesday, 22 Nov 2011, 12:05 PM CST
Published : Tuesday, 22 Nov 2011, 7:33 AM CST
3 to 4 boneless, skinless chicken breasts Salt and pepper
2 cups diced carrots
2 cups diced celery
1 onion, diced
1 cup uncooked wild rice
2 sprigs fresh rosemary
2 bay leaves
12 cups chicken stock
1 tablespoon fresh lemon juice
1/4 cup shopped Italian parsley
Season chicken with salt and pepper. Place in a slow cooker along with next 7 ingredients.Cover and cook on low for 6-7 hours, or on high for 3 hours. Remove bay leaves and rosemary sprigs. Remove chicken and shred with a fork. Add chicken back to crockpot. Stir in lemon juice and parsey.
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