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Active Time:30 minsTotal Time:3 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:3 hrs 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsboneless, skinless chicken thighs, trimmed1 ½teaspoonsdried thyme, divided1 ½teaspoonssalt¼teaspoonground pepper6cupslow-sodium chicken broth10ouncessliced mushrooms1cupchopped carrot1cupchopped celery1cupchopped onion1cupwild rice½cupdry sherry2clovesgarlic, chopped6cupschopped stemmed kale1cupsour cream, divided1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
2poundsboneless, skinless chicken thighs, trimmed
1 ½teaspoonsdried thyme, divided
1 ½teaspoonssalt
¼teaspoonground pepper
6cupslow-sodium chicken broth
10ouncessliced mushrooms
1cupchopped carrot
1cupchopped celery
1cupchopped onion
1cupwild rice
½cupdry sherry
2clovesgarlic, chopped
6cupschopped stemmed kale
1cupsour cream, divided
1tablespoonlemon juice
DirectionsSprinkle chicken with 1 teaspoon thyme, salt and pepper. Place in a 6-quart or larger slow cooker and add broth, mushrooms, carrot, celery, onion, rice, sherry and garlic. Stir to combine.Cover and cook on High for 3 hours or on Low for 6 hours.Remove the chicken to a clean cutting board and shred. Stir the chicken back into the stew along with kale, 1/2 cup sour cream, lemon juice and the remaining 1/2 teaspoon thyme. Serve topped with a dollop of the remaining sour cream.TipsTo make ahead: Refrigerate for up to 2 days.Equipment: 6-qt. or larger slow cookerOriginally appeared: EatingWell Magazine, November 2020
Directions
Sprinkle chicken with 1 teaspoon thyme, salt and pepper. Place in a 6-quart or larger slow cooker and add broth, mushrooms, carrot, celery, onion, rice, sherry and garlic. Stir to combine.Cover and cook on High for 3 hours or on Low for 6 hours.Remove the chicken to a clean cutting board and shred. Stir the chicken back into the stew along with kale, 1/2 cup sour cream, lemon juice and the remaining 1/2 teaspoon thyme. Serve topped with a dollop of the remaining sour cream.TipsTo make ahead: Refrigerate for up to 2 days.Equipment: 6-qt. or larger slow cooker
Sprinkle chicken with 1 teaspoon thyme, salt and pepper. Place in a 6-quart or larger slow cooker and add broth, mushrooms, carrot, celery, onion, rice, sherry and garlic. Stir to combine.
Cover and cook on High for 3 hours or on Low for 6 hours.
Remove the chicken to a clean cutting board and shred. Stir the chicken back into the stew along with kale, 1/2 cup sour cream, lemon juice and the remaining 1/2 teaspoon thyme. Serve topped with a dollop of the remaining sour cream.
Tips
To make ahead: Refrigerate for up to 2 days.
Equipment: 6-qt. or larger slow cooker
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)363Calories15gFat27gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
