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.


Recipe Summary

7 hrs 10 mins
7 hrs 25 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

You can use Fairlife(R) milk to add more protein.

For efficiency, chop the veggies the night before, and put everything in the slow cooker in the morning so it cooks all day when you're at work. Just a little advanced planning makes it possible to be busy and balance a healthy lifestyle.

Nutrition Facts

361 calories; protein 34.2g; carbohydrates 36.6g; fat 8.6g; cholesterol 74.2mg; sodium 570.1mg. Full Nutrition