Ingredients:

PART ONE:

• 1 pound boneless, skinless chicken breasts
• 1.5 cups dry wild rice blend
• 6 carrots, chopped
• 3 stalks celery, chopped
• 2 medium shallots, chopped
• 6 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 1 tablespoon of fresh rosemary or 1 teaspoon dried
• 1 teaspoon crushed red pepper flakes
• salt and black pepper
• 2 pounds mixed mushrooms, roughly chopped
• 4 cloves garlic, minced
• zest from 1 lemon

PART TWO:

• 2 cups fresh baby spinach or kale
• 2 tablespoons chopped fresh parsley
• 1 cup coconut milk (from a can)
• 1/2 cup grated parmesan (optional)
  
  

Directions:

Instant Pot Directions:

1. Add all ingredients from part 1 into the instant pot. Set lid to seal and cook on high pressure for 15 minutes.
2. Quick release steam (if desired), shred the chicken and add fresh greens, parsley, coconut milk and parmesan (optional). Stir and let sit for 10 minutes on the warm setting.
3. Serve into individual bowls and top with fresh parmesan if desired.
   
   

Slow Cooker Directions:

1. Add ingredients from part 1 into the slow cooker plus add 1/2 cup water.
2. Cover and cook on low for 5-6 hours or high for 2-3 hours.
3. Shred the chicken and add spinach/kale, coconut milk and parmesan (optional), then cook with lid closed for an additional 30 minutes.
4. Add fresh parsley and 1/2 cup of water if it’s too thick.
5. Serve into individual bowls and top with fresh parmesan if desired.