Slow Cooker Chicken and Rice Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 large sweet yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 cup carrots, peeled and chopped into bite-sized pieces
  • 2 white potatoes, peeled and chopped into bite-sized pieces
  • 2 lbs. boneless skinless chicken breasts
  • 1 cup long grain brown rice (you want the kind that takes 45 minutes to cook)
  • 2 sprigs fresh thyme, stem removed
  • 1 tsp. sea salt, more or less to taste
  • ½ tsp. fresh ground black pepper, more or less to taste
  • ½ tsp. crushed red pepper, more or less to taste
  • 1 tsp. cumin
  • 4 cups reduced-sodium chicken broth
  • 1 cup 1% reduced-fat milk
  • 1 tbsp. cornstarch
Instructions
  1. Place a slow cooker liner in the bowl of your slow cooker or spray with non-stick cooking spray.
  2. Add all ingredients (in the order listed) in the slow cooker.
  3. Cover and cook on high for 3-4 hours or low for 7-8 hours or until the chicken is cooked through and shreds easily and carrots are tender.
  4. Right before you are ready to eat, mix the cornstarch into the milk and add to the stew, stirring to combine. Cook for 10 minutes to thicken the stew.
  5. Enjoy hot with whole grain bread or crackers.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-chicken-and-rice-stew/