Slow Cooker Chicken Stew with Wild Rice recipe
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Ingredients
- 6 cups unsalted chicken broth 2 cups chopped onion 1 ½ cups chopped carrot 1 ¼ cups uncooked wild rice 1 cup chopped celery 1 (8 ounce) package sliced white mushrooms 3 cloves garlic, minced 1 ½ teaspoons kosher salt 1 teaspoon ground black pepper 2 pounds bone-in chicken breast halves 5 sprigs fresh thyme 2 bay leaves 3 cups 2% milk ½ cup all-purpose flour 1 tablespoon chopped fresh parsley, or to taste
Nutrition Info
- 361.1 caloriescarbohydrate: 36.6 gcholesterol: 74.2 mgfat: 8.6 gfiber: 3.6 gprotein: 34.2 gsaturatedFat: 3.2 gservingSize: -sodium: 570.1 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Stew with Wild Rice
Directions
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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.
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).
Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat, set aside. Discard thyme sprigs and bay leaves.
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.