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.

Devon-O'Brien
Devon O'Brien
EatingWell Magazine, November 2020

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Recipe Summary test

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

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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