Chicken & Veggie Miso Soup

Ingredients (for the way I'll make it next time): 

1 chicken breast, frozen or fresh

1 pint miso soup (I used Trader Joes)

4 cloves garlic (frozen is fine)

1 small onion (¼ cup), large chunks
Several slices of a leek

¼ cup rice, wild rice, or barley

1 head baby bok choy

Instructions:

I prefer a frozen chicken breast. I sear both sides (with a little olive oil) while it’s still frozen, and then let it thaw overnight in the fridge.

In the morning, cut the chicken breast into three or four pieces. Turn the crockpot onto high, and add the chicken, the garlic, and the miso soup.

An hour before serving, add the leek, onion and rice. 30 minutes before serving, add the whole bok choy leaves.

The chicken will be incredibly tender. The flavor is relatively mild. Makes enough for two as a standalone meal, or for three if something else is served with it.