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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked wild rice
  • 8 oz cremini mushrooms, sliced
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the wild rice, mushrooms, onion, carrots, celery, and garlic on top.
  • Pour the chicken broth over the ingredients. Sprinkle in the thyme, salt, and pepper.
  • Cover and cook on low for 7 to 8 hours, until the chicken is cooked through and the wild rice is tender.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the heavy cream until the broth turns creamy and evenly combined. Let the stew sit for 5 minutes before serving.

Notes

Stir the cream in only after cooking is complete and the slow cooker is turned off or set to warm. This keeps the texture smooth. If the stew thickens too much overnight, add a splash of broth when reheating. Leftovers store well in the refrigerator for up to three days.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife