Slow Cooker Chicken Wild Rice Stew

$- 1 lb boneless, skinless chicken thighs - 1 cup wild rice, rinsed - 4 cups low-sodium chicken broth - 1 medium onion, chopped - 3 carrots, sliced - 3 celery stalks, diced - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup heavy cream or coconut milk - Salt and pepper, to taste - 2 tablespoons olive oil I love using boneless, skinless chicken thighs for this stew. They stay moist and tender. Wild rice adds a nutty flavor and a chewy texture. Rinsing it helps get rid of any grit. For vegetables, I always use onion, carrots, and celery. They bring sweetness and depth to the stew. Minced garlic adds a nice kick. I also use dried thyme, rosemary, and a bay leaf for a warm, herby taste. For the creamy base, I choose heavy cream. If you want a dairy-free option, go for coconut milk. Don't forget to season with salt and pepper to bring out all the flavors. Olive oil helps with sautéing and adds richness. To sear chicken thighs, start by heating a skillet over medium heat. Add two tablespoons of olive oil. Season the chicken with salt and pepper. Once the oil is hot, place the chicken in the skillet. Sear each side for 4-5 minutes until golden brown. This step adds flavor. Remove the chicken from the skillet and set it aside. Next, chop the vegetables. Use a sharp knife for clean cuts. Dice one medium onion, slice three carrots, and chop three celery stalks. In the same skillet, add the chopped onion, carrots, and celery. Sauté these for about 4 minutes until the onion turns translucent. Then, add two minced garlic cloves and cook for one more minute. The garlic should smell fragrant. Now it’s time to layer your ingredients in the slow cooker. First, add one cup of rinsed wild rice. Then, place the seared chicken on top of the rice. Next, add the sautéed vegetables. Pour in four cups of low-sodium chicken broth. Add one teaspoon of dried thyme, one teaspoon of dried rosemary, and one bay leaf for flavor. Stir everything gently to mix. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The stew is done when the rice is tender and the chicken is fully cooked. To get the best texture for your stew, check the wild rice and chicken for tenderness. Wild rice should be soft but still have a slight bite. Chicken should shred easily with a fork. If you find the rice or chicken needs more time, adjust the cooking time. Add an extra 30 minutes if needed, especially if cooking on low. Both fresh and dried herbs bring great taste. Fresh herbs add a bright note, while dried herbs offer a rich depth. I like to use a mix of both for balance. For an extra kick, consider adding spices like paprika or cayenne. Just a pinch can elevate the dish. Garnishing makes your stew look special. Top it with fresh parsley or thyme leaves for color. A sprinkle of black pepper adds a nice touch too. Pair your stew with crusty bread for dipping. This combo makes for a cozy meal that everyone will love. {{image_2}} You can easily make this stew fit your diet. For a dairy-free option, use coconut milk instead of heavy cream. This swap keeps the stew rich and creamy. If you follow a gluten-free diet, make sure your chicken broth is gluten-free. You can also change the protein. Swap chicken for turkey or tofu if you like. Both will work well in this recipe. Have fun with the rice! While wild rice gives a nutty flavor, you can use brown rice or even white rice. Just remember that cooking times will change. If you want more veggies, try adding mushrooms or green beans. These will add texture and flavor to your stew. Carrots and celery work great, but feel free to get creative! If you want a quicker meal, use an Instant Pot. Cook the stew on high pressure for about 30 minutes. This method saves time while keeping the flavors rich. Alternatively, you can make this stew on the stovetop. Sauté the chicken and veggies in a pot, then add the broth and rice. Let it simmer on low heat for about 45 minutes. This gives you a different cooking style and keeps the stew just as tasty. To store leftover stew safely, let it cool first. Place it in an airtight container. This keeps the stew fresh and prevents spills. Use a container that seals tightly. Glass or plastic containers work well. To freeze stew, let it cool completely. Pour it into freezer-safe bags or containers. Remove excess air to avoid freezer burn. The stew lasts for about three months in the freezer. To thaw, place it in the fridge overnight. For reheating, you can use the microwave or stovetop. If using the microwave, heat in short bursts. Stir in between to ensure even heating. On the stovetop, warm it gently over low heat. This keeps the texture nice and creamy. You can keep leftover stew in the fridge for 3 to 4 days. Make sure to store it in an airtight container. If you want to keep it longer, freeze it. Frozen stew stays good for up to 3 months. Just thaw it overnight in the fridge before reheating. Yes, you can use brown rice. However, it needs more cooking time. Brown rice takes about 45 minutes to cook, while wild rice cooks in 30 to 40 minutes. This change may alter the stew's texture. Wild rice is nutty and chewy, while brown rice is softer and milder. Absolutely! You can add many veggies. Some great choices include: - Potatoes - Mushrooms - Bell peppers - Green beans These veggies add flavor and nutrition. Just chop them and add them to the slow cooker with the other ingredients. Adjust cooking time as needed for firmer vegetables. This article covered all the key steps to make Slow Cooker Chicken Wild Rice Stew. We explored ingredients, cooking methods, tips, and variations. With easy methods, you can craft a delicious stew that suits your taste. Remember, you can swap out ingredients based on your diet. This recipe is versatile and perfect for chilly days. Enjoy your cooking and feel confident in creating a warm meal for friends or family! Make sure to store leftovers properly, so nothing goes to waste. Happy cooking!$

Slow Cooker Chicken Wild Rice Stew

Warm up with this Cozy Slow Cooker Chicken Wild Rice Stew that's perfect for chilly nights! Packed with tender chicken, wholesome wild rice, and vibrant veggies, this stew is both delicious and easy to make. Just set it and forget it while it cooks to perfection! Click to discover the full recipe and transform your meal times. #SlowCookerRecipes #ComfortFood #ChickenStew #WildRiceStew

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Ingredients

1 lb boneless, skinless chicken thighs

1 cup wild rice, rinsed

4 cups low-sodium chicken broth

1 medium onion, chopped

3 carrots, sliced

3 celery stalks, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup frozen peas

1 cup heavy cream (or coconut milk for a dairy-free option)

Salt and pepper, to taste

2 tablespoons olive oil

Instructions

Sear the Chicken: In a skillet over medium heat, add the olive oil. Season the chicken thighs with salt and pepper. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from heat and set aside.

Prepare Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 4 minutes or until the onions become translucent. Add minced garlic and sauté for another minute.

Combine in Slow Cooker: In a slow cooker, add the wild rice, seared chicken, sautéed vegetables, chicken broth, thyme, rosemary, and bay leaf. Stir everything together.

Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the rice is tender and the chicken is cooked through.

Final Touches: About 30 minutes before serving, remove the chicken, shred it using forks, and return the shredded meat to the stew. Add the frozen peas and heavy cream (or coconut milk) to the stew, stirring well. Cook on high for an additional 30 minutes.

Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.

Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

- Presentation Tips: Serve the stew in deep bowls, garnished with fresh parsley or thyme leaves for a pop of color. Accompany with crusty bread for dipping!