Instructions

• Prepare the ingredients: peel and chop 1 large onion, chop 1 large carrot, chop 2 stalks celery, and cut 2 chicken breasts into 1-inch pieces.
• Place the chopped onion, carrot, and celery into the crockpot.
• Add the cut chicken pieces to the crockpot.
• Add 1 cup wild rice and quinoa mix and the 10 ounce can of cream of mushroom soup.
• Sprinkle in 1/2 teaspoon thyme, 1 teaspoon chicken bouillon granules, and salt and pepper to taste.
• Pour in 4 cups chicken broth (low sodium) and 4 cups water.
• Stir everything in the crockpot until the cream of mushroom soup is evenly distributed and the rice/quinoa is not clumped.
• Cover and cook on low for 8 hours or on high for 4 to 6 hours, until the wild rice/quinoa is tender and the chicken is cooked through.
• Taste and adjust seasoning with salt and pepper if needed, stir, then serve.