Slow Cooker Chicken Stew with Wild Rice
Description
This easy chicken stew with wild rice features tons of hearty vegetables simmered together in a slow cooker for a warm, comforting meal that can be prepped ahead.
Ingredients
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6 cups unsalted chicken broth
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2 cups chopped onion
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1 1/2 cups chopped carrot
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1 1/4 cups uncooked wild rice
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1 cup chopped celery
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1 (8 ounce) package sliced white mushrooms
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3 cloves garlic, minced
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1 1/2 teaspoons kosher salt
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1 teaspoon ground black pepper
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2 pounds bone-in chicken breast halves
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5 sprigs fresh thyme
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2 bay leaves
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3 cups 2% milk
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1/2 cup all-purpose flour
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1 tablespoon chopped fresh parsley, or to taste
Directions
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.