Slow Cooker Chicken Stew with Wild Rice

This thick, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone all day long, lending more flavor to the soup and moisture to the meat. After the long cook time, the meat falls off the bone and shreds easily.

• Preparation Time: 15 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 15 mins
• Calories: 361 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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).

Step 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.

Step 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.