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Chicken and Wild Rice Stew with Creamy Broth
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 cup uncooked wild rice, rinsed
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the rinsed wild rice, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, salt, and black pepper.
  • Pour the chicken broth over the ingredients. Stir gently to combine everything except the chicken, which should stay at the bottom.
  • Cover and cook on low for 6 to 7 hours, until the rice is tender and the chicken reaches an internal temperature of 165 degrees.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the heavy cream. Cover and cook on low for 20 to 30 minutes more, until the broth is heated through and creamy.

Notes

Stir the cream in only at the end so it stays smooth and does not separate during the long cooking time. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture. This stew works well with a simple green salad on the side.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board