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Cozy Crockpot Chicken and Wild Rice Fall Stew

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A hearty and comforting slow cooker stew featuring tender chicken, earthy wild rice, and savory vegetables in a creamy broth. Perfect for cool fall days, this one-pot meal is naturally gluten-free and packed with flavor.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup uncooked wild rice
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until golden brown and crispy. Transfer the chicken to a plate.
  2. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, carrots, celery, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent. Add the minced garlic and sliced mushrooms. Cook for another 3-4 minutes, until the mushrooms release their liquid and start to brown. Scrape up any browned bits from the bottom of the pan.
  3. Pour about 1/2 cup of the chicken broth into the skillet and stir, scraping up any remaining browned bits. Pour the entire vegetable mixture into the slow cooker.
  4. Rinse the wild rice in a fine-mesh strainer under cold water for about 30 seconds. Add it to the slow cooker along with the remaining 3 1/2 cups of chicken broth, dried thyme, dried rosemary, and bay leaves. Stir to combine.
  5. Nestle the seared chicken thighs into the liquid. They should be mostly submerged.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The stew is ready when the chicken is tender and shreds easily with a fork, and the wild rice is chewy and has started to split open.
  7. Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker. Stir gently.
  8. Remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. If the stew seems too thick, stir in a splash of extra broth or water. Ladle into bowls and garnish with fresh parsley.

Notes

Don’t skip searing the chicken—it adds deep flavor. Rinse the wild rice to remove bitterness. Check the stew at the 6-hour mark on low to avoid overcooking the rice. The stew thickens as it sits; add extra broth when reheating if needed.

Nutrition

Keywords: crockpot chicken and wild rice stew, fall stew, slow cooker chicken stew, wild rice stew, gluten-free stew, comfort food

Find it online: https://pokirecipes.com/cozy-crockpot-chicken-and-wild-rice-fall-stew-recipe/