1. Add chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, and broth to the slow cooker.

2. Cook on LOW 6–7 hours (or HIGH 3–4) until the rice is tender and chicken shreds easily.

3. Remove chicken, shred, and return to the pot. In a small saucepan melt butter, whisk in flour, and cook 1 minute. Slowly whisk in the milk to make a smooth roux. (For gluten-free, whisk cornstarch into cold milk instead.)

4. Stir the creamy mixture into the slow cooker. Cover 10–15 minutes to thicken. Season to taste and finish with chopped parsley. Cozy in a bowl with crusty bread.