Ingredients:
- 2 cups wild rice, rinsed and drained
- 2 tsp Chinese 5 spice
- 1/4 cup chopped garlic
- 3 stalks of celery, chopped
- 3 or 4 carrots, chopped
- 1 large Spanish onion, chopped
- 8 oz fresh mushrooms, sliced (or 1 large can, drained)
- 1 (8 oz) can sliced water chestnuts, drained
- 1 (15 oz) can whole baby corn, drained and cut in half
- 3 large boneless chicken breasts, cut into bite sized pieces
- 4 cups (1 qt) unsalted chicken stock
- 1 can bean sprouts. drained
Directions:
- Layer all ingredients, except the bean sprouts, in your slow cooker, in the same order as listed above.
- Cover and cook on low 8 hours. (see Instant Pot note below)
- Stir in the bean sprouts and cook an additional 15 minutes.
Serve with a salad or green vegetable, such as broccoli.
NOTE: If you are using an Instant Pot as your slow cooker, press the “Slow Cook” button repeatedly till the “More” light is selected. This is the “High” setting. Then set the timer to cook for 8 hours. The Instant Pot does not get as hot as a traditional slow cooker and needs to be set at a higher setting.
