Chicken Wild Rice in a Bread Bowl

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Chicken Wild Rice in a Bread Bowl





This chicken wild rice dish made in a 8 quart crock pot with homemade bread bowls. The chicken is shredded with a hand mixer, which soaks of more flavor.The bread howls are made first since they take the longest.

Ingredients
Bread Bowls
1/2 cup warm water (about 110 degrees) 
1/4 sugar
2 1/4 teaspoon yeast
3 cups flour
1/2 cup warm milk
1 egg
1 teaspoon salt
2 tablespoons melted butter

Chicken Wild Rice
1 cup wild rice
8 cups chicken broth 
3 chicken breasts
8 tablespoons butter
1 cup diced carrots 
1 cup diced celery
1 cup diced onion 
1 tablespoon minced garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon marjoram
1/2 teaspoon pepper
1 teaspoon salt 
2 cups heavy whipping cream
1/2 cup flour

Instructions
Bead Bowls
1. Put all ingredients into a mixer and let sit for about 5 minutes. 
2. Run mixer with a dough hook on low for about 1-12 minutes.
3. Remove from stand mixer, put in a bowl, cover in warm place and rise for 2 hours till it has doubled in size.
4. Take out of bowl and dump out on a lightly floured surface and divide into 4 equal parts.
5. Make 4 dough balls, by pulling down and pinching bottom and place them on a large baking sheet, separating them by 2 inches.
6. Place in warm place, cover and rise for another 2 hours.
7. Bake at 375 for about 30 minutes. When finished, cover buns and put on cooler rack.

Chicken Wild Rice
1, Heat an 8 quart crock pot on high and put chicken broth, rice and chicken in and cook for 4 hours.
2. After 4 hours, take all the chicken and shred it, then put it back in.
3. Turn heat down to low and add in carrots, celery, onions, garlic, thyme, rosemary, sage, marjoram, pepper and salt.
4 In a separate bowl, add flour and whipping cream and stir well, then add to the soup and cook for another 3 hours, stirring occasionally. 
5. Cut the top of the bread bowls, take out some of the bread and pour the soup into the bread bowls and serve.

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