There’s no excuse for a dusty slow cooker in the fall and winter months, especially with easy recipes like this.
Chicken and Wild Rice Stew
Makes about 6 servings
- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 1 bell pepper (any color), chopped
- 2 gloves garlic, peeled and chopped
- 4 stalks celery, washed and chopped
- 2 large carrots, peeled and chopped
- 2 cups low-sodium chicken broth
- 1 7-ounce can of green enchilada sauce or salsa verde
- 1 14-ounce can of no-salt-added diced tomatoes
- 1 cup water
- 1/3 cup wild rice, uncooked
- 1 pound boneless, skinless chicken (breast or tenders), frozen
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1/3 cup milk
- 1 teaspoon corn starch (or potato flour
In large skillet, heat oil to medium-high. Toss in onion, bell pepper, and garlic and saute about 3 to 4 minutes. Remove from heat and place contents in slow cooker. Add all remaining ingredients to pot, except milk and corn starch. (Yes, the chicken can go in frozen.) Set cooker to low for 6 to 8 hours. About half an hour before finished, shred chicken with fork and stir in milk and corn starch (or potato flour). Simmer until thick. Serve with dollop of light sour cream and enjoy!
Editor’s note: This soup is quite thick. For a lighter version, add more water or broth to reach desired consistency.
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