Chicken and Wild Rice Stew with Kale

(from castro15’s recipe box)

Categories: Slow Cooker

Ingredients

  • 2 lbs. chicken breasts
  • 1 1/2 tsp dried thyme, divided
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups chicken broth
  • 10 oz. sliced mushrooms
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup wild rice
  • 1/2 cup dry sherry
  • 2 garlic cloves, chopped
  • 6 cups chopped stemmed kale
  • 1 cup sour cream, divided
  • 1 tbsp lemon juice

Directions

  1. Sprinkle chicken with 1 tsp thyme, salt and pepper. Place in a slow cooker and add broth, mushrooms, carrots, celery, onion, rice, sherry, and garlic. Stir to combine.

  2. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

  3. Remove the chicken to a clean cutting board and shred. Stir the chicken back into the stew along with the kale, 1/2 cup sour cream, lemon juice and the remaining 1/2 tsp thyme. Serve topped with a dollop of the remaining sour cream.

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