Kale, Wild Rice & Chicken Stew
Is a hearty and nutritious dish perfect for a comforting meal. This stew combines tender chicken, nutty wild rice, and vibrant kale in a flavorful broth seasoned with herbs like thyme or rosemary. It often includes aromatics like garlic, onion, and celery for depth, along with carrots or other vegetables for added texture. The wild rice adds a chewy, earthy element, while the kale provides a boost of vitamins and a slightly bitter contrast.
Print Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs, trimmed
- 1 ½ teaspoons dried thyme divided
- 1 ½ teaspoons salt
- ¼ teaspoon ground pepper
- 6 cups low-sodium chicken broth
- 10 ounces sliced mushrooms
- 1 cup chopped brussel sprouts
- 1 cup chopped onion
- 1 cup wild rice
- ¼ cup red wine vingear
- 2 cloves garlic chopped
- 6 cups chopped stemmed kale
- 1 cup sour cream divided
- 1 tablespoon lemon juice
Instructions
- Season the chicken with 1 teaspoon of thyme, along with salt and pepper. Place it in a 6-quart (or larger) slow cooker. Add the broth, mushrooms, brussel sprouts, onion, rice, red wine vingear, and garlic. Stir everything together to combine.
- Cover and cook on High for 3 hours or on Low for 6 hours.
- Transfer the chicken to a clean cutting board and shred it. Return the shredded chicken to the stew, then stir in the kale, 1/2 cup of sour cream, lemon juice, and the remaining 1/2 teaspoon of thyme. Serve with a dollop of the remaining sour cream on top.