Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chicken thighs get perfectly tender in just a few hours in the slow cooker. Plus, cooking everything together low and slow infuses all the flavors together for complexity in every bite.

EatingWell Magazine, November 2020

Gallery

Recipe Summary

active:
30 mins
total:
3 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

1 1/2 cups
363 calories; fat 15g; cholesterol 90mg; sodium 592mg; carbohydrates 27g; dietary fiber 3g; protein 31g; sugars 4g; niacin equivalents 9.5mg; saturated fat 5g; vitamin a iu 4098.2IU.
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