Healthy Recipes Seasonal Fall Fall Soups Kale, Wild Rice & Chicken Stew 4.2 (5) 5 Reviews 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. By Devon O'Brien Devon O'Brien As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Active Time: 30 mins Total Time: 3 hrs 30 mins Servings: 8 Nutrition Profile: Nut-Free Soy-Free High-Fiber Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 carrot 1 cup chopped celery 1 cup chopped onion 1 cup wild rice ½ cup dry sherry 2 cloves garlic, chopped 6 cups chopped stemmed kale 1 cup sour cream, divided 1 tablespoon lemon juice Directions 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. 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 Originally appeared: EatingWell Magazine, November 2020 Save Rate Print Nutrition Facts (per serving) 363 Calories 15g Fat 27g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 1/2 cups Calories 363 % Daily Value * Total Carbohydrate 27g 10% Dietary Fiber 3g 11% Total Sugars 4g Protein 31g 62% Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 90mg 30% Vitamin A 4098IU 82% Sodium 592mg 26% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.