Best Slow Cooker Chicken Stew With Wild Rice Recipes

SLOW-COOKER CHICKEN-RICE STEW

Slow-Cooker Chicken-Rice Stew image

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon toasted sesame oil
6 thin slices fresh ginger, plus 1 teaspoon finely grated
Kosher salt and freshly ground pepper
2/3 cup jasmine rice
4 cups low-sodium chicken broth
3 tablespoons vegetable oil
10 cloves garlic, finely chopped
1 head bok choy, stems thinly sliced, leaves chopped
1 tablespoon fish sauce
3 scallions, thinly sliced
Soy sauce and hot sauce, for topping Lime wedges, for serving

Steps:

Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.

Nutrition Facts : Calories 450, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 632 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 37 grams, Sugar 2 grams

SLOW COOKER CHICKEN STEW WITH WILD RICE

Slow Cooker Chicken Stew with Wild Rice image

This thick, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone all day long, lending more flavor to the soup and moisture to the meat. After the long cook time, the meat falls off the bone and shreds easily.

Provided by Ms Julie

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 7h25m

Yield 8

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 36.6 g, Cholesterol 74.2 mg, Fat 8.6 g, Fiber 3.6 g, Protein 34.2 g, SaturatedFat 3.2 g, Sodium 570.1 mg, Sugar 8.6 g

CHICKEN AND WILD RICE SLOW COOKER DINNER

Chicken and Wild Rice Slow Cooker Dinner image

I found this on a card supplied at the butcher's counter at Harris Teeter Grocery. The only change I made was to omit the marjoram leaves due to personal preference but I've added it back to the recipe as an option here. If you don't have bone-in chicken breasts you can use bone-in chicken thighs (about 10 thighs or 3 1/2 lbs). Remember to remove the skin of the chicken and any really visible fat deposits.

Provided by HokiesMom

Categories Chicken

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 slices bacon, diced
1/2 cup sweet onion, chopped
1/4 cup celery, finely chopped
1/4 cup red bell pepper, chopped (optional)
5 cups water
2 cups uncooked wild rice, rinsed and drained
2 (10 3/4 ounce) cans cream of chicken soup (or may use cream of mushroom soup)
3 tablespoons soy sauce
1/2-1 teaspoon dried marjoram (optional)
1/2 teaspoon ground pepper
3 lbs bone-in skinless chicken breast halves, remove skin and visible fat from chicken

Steps:

In a large skillet, cook bacon until crispy. Add onion, celery and red bell pepper to skillet and cook & stir until tender.
Remove to a large bowl and blend the veggies/bacon mixture, water and all other ingredients (EXCEPT chicken) together.
Place chicken into a lightly sprayed slow cooker and pour rice mixture over the chicken - mixing well.
Cover and cook on low 5-7 hours or until chicken is completely cooked and rice is tender.