After putting your rice in the slow cooker, add 3/4 cup of diced celery, 1 cup of chopped carrots, 1 cup of chopped onion and four to five garlic cloves to the bottom of your slow cooker. Top this off with a few spices. The recipe recommends 1 1/2 teaspoons of pepper, and a tablespoon of Italian seasoning.
Place 1/2 pound of boneless, skinless, chicken breast on top, followed by a bay leaf or two.
Pour 6 cups of chicken broth and 2 cups of water over the chicken and vegetables. Replace the cover and turn your slow cooker on high.
This recipe should cook on high for about 4 hours. You can also cook this meal on low for 8 hours or in your oven for about 50 minutes.
About 30 minutes prior to serving, remove the chicken breast and shred it with a fork. Mix the chicken back into the slow cooker.
While your meal is simmering, heat 5 tablespoons of butter in a hot sauce pan. Add 1/2 cup of flour, 2 cups of whole milk and stir until the roux thickens. You can use a low fat milk, but the sauce may not be as thick.
Mix your roux in with the chicken and vegetables and let it stand for about 5 minutes so the entire pot of food thickens. Serve in a bowl. Pair with thick bread for a true comfort meal.