Slow Cooker Chicken Stew with Wild Rice

  4.0 – 3 reviews  • Chicken

Utilize prepared phyllo pastry and your own apple filling.

Prep Time: 15 mins
Cook Time: 7 hrs 10 mins
Total Time: 7 hrs 25 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 6 cups unsalted chicken broth
  2. 2 cups chopped onion
  3. 1 ½ cups chopped carrot
  4. 1 ¼ cups uncooked wild rice
  5. 1 cup chopped celery
  6. 1 (8 ounce) package sliced white mushrooms
  7. 3 cloves garlic, minced
  8. 1 ½ teaspoons kosher salt
  9. 1 teaspoon ground black pepper
  10. 2 pounds bone-in chicken breast halves
  11. 5 sprigs fresh thyme
  12. 2 bay leaves
  13. 3 cups 2% milk
  14. ½ cup all-purpose flour
  15. 1 tablespoon chopped fresh parsley, or to taste (Optional)

Instructions

  1. Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
  2. Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
  3. Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
  4. Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.
  5. You can use Fairlife(R) milk to add more protein.
  6. For efficiency, chop the veggies the night before, and put everything in the slow cooker in the morning so it cooks all day when you’re at work. Just a little advanced planning makes it possible to be busy and balance a healthy lifestyle.

Nutrition Facts

Calories 361 kcal
Carbohydrate 37 g
Cholesterol 74 mg
Dietary Fiber 4 g
Protein 34 g
Saturated Fat 3 g
Sodium 570 mg
Sugars 9 g
Fat 9 g
Unsaturated Fat 0 g

Reviews

Pamela Hogan
Loved the texture but it was so bland!
Mr. Alexander Andrews
This was yummy. I too added more seasoned salt, garlic powder and black pepper. I subbed 2Cs heavy cream and a cup of water for the milk and corn starch. A make again.
Lori Chan
Really good! My whole family loved it. My only recommendation is to season to taste. I felt like it could have used more salt, pepper, and garlic (for my personal preference).

 

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