SLOW-COOKER CHICKEN-RICE STEW
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
- Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.
Nutrition Facts : Calories 450, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 632 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 37 grams, Sugar 2 grams
SLOW COOKER CHICKEN STEW
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
Provided by Julesong
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
CHICKEN AND WILD RICE SLOW COOKER DINNER
This is a great easy dinner. We have been making this for years for the sport teams at the high school. They love it so I thought I would share it.
Provided by Kari
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Spray the inside of a slow cooker with cooking spray.
- Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
- Place chicken breasts on top of the mixture.
- Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 64.8 g, Cholesterol 76.3 mg, Fat 12.6 g, Fiber 3.1 g, Protein 33.8 g, SaturatedFat 3.6 g, Sodium 1997.1 mg, Sugar 8.1 g
SLOW COOKER CHICKEN STEW WITH WILD RICE
This thick, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone all day long, lending more flavor to the soup and moisture to the meat. After the long cook time, the meat falls off the bone and shreds easily.
Provided by Ms Julie
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 7h25m
Yield 8
Number Of Ingredients 15
Steps:
- Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
- Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
- Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
- Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 36.6 g, Cholesterol 74.2 mg, Fat 8.6 g, Fiber 3.6 g, Protein 34.2 g, SaturatedFat 3.2 g, Sodium 570.1 mg, Sugar 8.6 g
WILD RICE AND TURKEY STEW
If you prefer chicken, feel free to substitute it for the turkey. This is a healthy and easy slow cooker recipe. It's the best kind of comfort food because it's missing the guilt ;) Enjoy!
Provided by Nif_H
Categories Stew
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In slow cooker, add rice, turkey/chicken, onion and celery. In a separate bowl, whisk together broth, flour, garlic, Italian seasoning and pepper; add to slow cooker.
- Cover and cook on LOW for 5 hours or until turkey/chicken is cooked through and rice is open.
- Serve turkey/chicken stew with fresh parsley.
Nutrition Facts : Calories 399.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 176.4, Carbohydrate 27.7, Fiber 2.5, Sugar 2, Protein 63.8
SLOW COOKER CHICKEN AND RICE STEW
Provided by Becky's Best Bites
Time 8h10m
Yield 8
Number Of Ingredients 14
Steps:
- Place a slow cooker liner in the bowl of your slow cooker or spray with non-stick cooking spray.
- Add all ingredients (in the order listed) in the slow cooker.
- 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.
- 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.
- Enjoy hot with whole grain bread or crackers.
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KALE, WILD RICE & CHICKEN STEW RECIPE - EATINGWELL
From eatingwell.com
4/5 (1)Category Healthy Fall Soup & Stew RecipesAuthor Lupita PattersonCalories 363 per serving
- 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.
- 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.
CROCKPOT CREAMY CHICKEN AND WILD RICE CASSEROLE - …
From chelseasmessyapron.com
4.9/5 (11)Total Time 4 hrs 15 minsEstimated Reading Time 5 mins
- Trim the fat from the chicken breasts or thighs. If using chicken breasts, cut each breast into 2-3 even pieces (so they will cook at the same rate as the rice).
- Prepare the veggies: dice an onion, thickly coin a carrot, slice celery, and chop the sweet potato into bite-sized pieces. Add to the crockpot.
SLOW COOKER CHICKEN WILD RICE SOUP - EATING BIRD FOOD
From eatingbirdfood.com
3.9/5 (354)Calories 297 per servingCategory Soup
- Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker.
- Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
- When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker. Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
SLOW-COOKER CHICKEN STEW WITH PUMPKIN AND WILD RICE RECIPE ...
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Servings 6Total Time 3 hrs 30 mins
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CHICKEN AND MUSHROOM STEW WITH WILD RICE - LODGE CAST IRON
From lodgecastiron.com
Servings 6Estimated Reading Time 2 minsCategory Entrée Recipes
- Gradually heat 1 tablespoon of the oil in a 5 Quart Dutch Oven over medium-high heat. Add the ham and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a plate with a slotted spoon.
- Add 1 tablespoon oil to the pot. Season the chicken with salt and pepper to taste. Working in 2 batches, sear the chicken until browned on both sides, about 6 minutes for each batch. Transfer the chicken to the plate with the ham.
- Add the remaining 1 tablespoon oil and the mushrooms to the pot and cook, stirring occasionally, until just soft, about 4 minutes. Transfer to the plate with the chicken and ham. Add the vinegar to deglaze and cook until reduced by half, loosening any browned bits from the bottom of the pot with a wooden spoon. Stir in the carrot, onion, garlic, and bay leaf and cook, stirring occasionally, until the onion is soft, about 6 minutes. Remove from the heat and return the ham, chicken, mushrooms, and any juices accumulated on the plate to the pot.
SLOW COOKER CHICKEN WILD RICE SOUP - ROTI N RICE
From rotinrice.com
4.8/5 (4)Total Time 6 hrs 20 minsCategory SoupCalories 377 per serving
- Place onions, carrots, celery, chicken, wild rice, mushrooms, and dried thyme in the slow cooker insert.
- Melt butter in a small saucepan. Add all-purpose flour and stir constantly for 2 minutes. Then add 1 cup (240ml) water and continue to stir.
SLOW COOKER CHICKEN STEW | EASY - FOOD MEANDERINGS
From foodmeanderings.com
5/5 (5)Total Time 7 hrs 50 minsCategory Dinner, Main CourseCalories 404 per serving
- Spray a frying pan with non-stick cooking spray. On the stove top, over medium to high heat, brown chicken on both sides (do NOT cook through). Set aside. Dice when cooled.
- Spray a 6 qt slow cooker/crock-pot with non-stick cooking spray, add diced chicken, chopped onions, carrots, potatoes, celery and herbs and stir together.
SLOW COOKED CREAMY CHICKEN & WILD RICE - RECIPELION.COM
From recipelion.com
5/5 (2)Estimated Reading Time 40 secsCategory Slow Cooker
- Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.
SLOW COOKER BEEF STEW AND RICE - THE FARMWIFE CRAFTS
From farmwifecrafts.com
5/5 (1)Estimated Reading Time 2 mins
- Evenly spread the cream of celery, cream of chicken, and cheddar cheese soups over the stew meat.
HUNTER'S STEW WITH BRAISED BEEF AND WILD RICE - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrsServings 8
- Preheat the oven to 300°. In a large, heavy ovenproof saucepan, heat 1 tablespoon of the olive oil. Season the meat with salt and pepper and cook over high heat until browned, about 2 minutes per side. Transfer the beef to a plate and wipe out the saucepan. Add 2 cups of the beef stock and the Madeira to the saucepan and bring to a simmer. Return the meat to the saucepan, cover and braise in the oven for 2 to 2 1/2 hours, turning occasionally, until tender.
- Heat a large enameled cast-iron casserole or soup pot over high heat. Add the wild rice and cook, stirring, until it begins to pop, about 2 minutes. Add the onion, carrots and the remaining 2 tablespoons of olive oil and cook, stirring, for 2 minutes. Add the remaining 8 cups of stock and bring to a simmer. Reduce the heat to moderate, cover, and cook until the rice is tender, about 50 minutes.
- Remove the meat from the braising liquid and let cool slightly, then shred it. Add the shredded meat and its braising liquid to the casserole and season with salt and pepper. Simmer the stew for 5 minutes, then ladle into bowls and serve.
CHILEAN CHICKEN STEW WITH PUMPKIN AND WILD RICE - FOOD & WINE
From foodandwine.com
5/5 Servings 8
- Heat the oil in a large pot. Add the carrots, celery and coarsely chopped onion and cook over moderate heat, stirring often, until the vegetables are softened but not browned, about 10 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, about 4 minutes.
- Spoon half the vegetables into another large pot. Divide the chicken legs and breasts, the squash, potatoes and wild rice between the pots and pour 2 quarts of the stock into each pot. Season well with salt and pepper. Add enough water to just cover the chicken and vegetables and bring to a boil. Simmer over moderately low heat until the vegetables and rice are tender and the chicken is cooked through, about 1 1/4 hours. Season with salt and pepper.
- In a small strainer, rinse the minced onion. Transfer the onion to a kitchen towel and squeeze dry. In a small bowl, combine the onion with the cilantro.
SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP (VIDEO ...
From rachelcooks.com
Ratings 69Calories 381 per servingCategory Soups And Stews
- In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while stirring.
SLOW COOKER CHICKEN & RICE - PLAIN CHICKEN
From plainchicken.com
5/5 (13)Category Main CourseCuisine AmericanTotal Time 6 hrs 5 mins
- Place chicken in the slow cooker. Sprinkle with onion flakes. Top chicken with cream of chicken soup.
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