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Simple, delicious, and with all those vitamins and nutrients you need after a long day jam-packed into one slow cooker. Just make sure to cook extras.
1 pound chicken cutlets
salt, to taste
black pepper, to taste
1 white onion, diced
2 small zucchini, diced
1 carrot, diced
1 (8-ounce) container white mushrooms, sliced
2 stalks celery, diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 cup wild rice
4 cups chicken stock, such as Manischewitz
1 and 1/2 cups water
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
2 bay leaves
2 tablespoons cornstarch
1 cup parve milk of choice (I use Gefen Oat Milk)
Season the chicken cutlets with salt and pepper to taste. Place at the bottom of the slow cooker.
Add the rest of the ingredients, besides the cornstarch and parve milk.
Cook on low for six to seven hours.
Half an hour before serving, mix the parve milk with the cornstarch. Remove one ladle of broth from the slow cooker and add it to the cornstarch and parve milk mixture. Add this slurry back to the slow cooker, and mix well so the broth becomes thicker.
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