Slow Cooker Chicken Stew with Wild Rice

Name: Slow Cooker Chicken Stew with Wild Rice
Total time: 445
Yield: 8
Ingredients: 6 cups unsalted chicken broth; 2 cups chopped onion; 1 ½ cups chopped carrot; 1 ¼ cups uncooked wild rice; 1 cup chopped celery; 1 (8 ounce) package sliced white mushrooms; 3 cloves garlic, minced; 1 ½ teaspoons kosher salt; 1 teaspoon ground black pepper; 2 pounds bone-in chicken breast halves; 5 sprigs fresh thyme; 2 bay leaves; 3 cups 2% milk; ½ cup all-purpose flour; 1 tablespoon chopped fresh parsley, or to taste (Optional)

Recipe by Ms Julie from allrecipes.com

Dinner 7 Hr. 25 Mins.

Ingredients

8 servings

•

6 cups unsalted chicken broth
•

2 cups chopped onion
•

1 ½ cups chopped carrot
•

1 ¼ cups uncooked wild rice
•

1 cup chopped celery
•

1 (8 ounce) package sliced white mushrooms
•

3 cloves garlic, minced
•

1 ½ teaspoons kosher salt

•

1 teaspoon ground black pepper
•

2 pounds bone-in chicken breast halves
•

5 sprigs fresh thyme
•

2 bay leaves
•

3 cups 2% milk
•

½ cup all-purpose flour
•

1 tablespoon chopped fresh parsley, or to taste (Optional)

Instructions

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.
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).
Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
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.