Cozy Crockpot Chicken and Wild Rice Stew
There is something about the first hint of fall that makes me want to pull out my crockpot.
This chicken stew is one of those recipes that I never really followed a recipe for. It came together the way many things do in my kitchen, a little of this, a little of that, and whatever I happened to have on hand. Over time, it became one of those comforting meals I return to again and again.
One of my favorite parts is adding fresh herbs from my own Garden. If I have rosemary, that’s going in. If I have thyme or another herb that looks particularly good that day, it’s going in. If you don’t have your own herbs, don’t worry. Fresh from the grocery store or dried herbs work beautifully too.
That’s the nice thing about this stew, it’s really hard to get it wrong.
Mushrooms, carrots, onion, garlic, chicken and broth from the base, and then you can make it your own. Add wild rice for a hearty, earthy version, or baby potatoes when that’s what you have in your pantry. At the end, a little cream makes everything warm, rich and comforting.
It’s the kind of meal you put together in the morning and then forget about until later, when suddenly your whole house smells like dinner.
Isn’t that one of the great things about fall?
Ingredients:
1 lb Skinless Boneless Chicken Thighs
16 oz Sliced Mushrooms of Choice
8 oz Baby Carrots cut in half
2 ea Garlic Cloves chopped
½ Medium Onion chopped
16 oz Chicken Broth
¾ Wild Rice
1 sprig Fresh Rosemary
to taste Salt, Pepper and Oregano
½ c Heavy Cream
Wash and chop all your vegetables. Place the rice in the bottom of the crockpot. Add the vegetables, herbs, and chicken, then pour your broth over the top. Add salt and pepper to taste. Cook on low 5-6 hours or on high for 3-4 hours. Once the chicken is cooked through and tender, it should shred easily. Stir in the heavy cream before serving.
If you prefer, you can also use cooked rice. Simply add it during the last 30 minutes of cooking, just long enough for it to heat through.
There is really no way to get this recipe wrong! You can add celery, peas or spinach, or substitute red baby potatoes for the wild rice. Use whatever you happen to have in the fridge and make it your own. It smells wonderful while it’s cooking and tastes even better. Serve it with a nice piece of rustic bread or a simple side salad, and you have a warm, satisfying meal.
Looking for more simple, comforting recipes? Visit Late Bloomer’s Kitchen for all my recipes and printable recipe cards.
