Categories: Slow Cooker

Ingredients

• 2 lbs. chicken breasts
• 1 1/2 tsp dried thyme, divided
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chicken broth
• 10 oz. sliced mushrooms
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup wild rice
• 1/2 cup dry sherry
• 2 garlic cloves, chopped
• 6 cups chopped stemmed kale
• 1 cup sour cream, divided
• 1 tbsp lemon juice

Directions

1. Sprinkle chicken with 1 tsp thyme, salt and pepper. Place in a slow cooker and add broth, mushrooms, carrots, celery, onion, rice, sherry, and garlic. Stir to combine.

2. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

3. Remove the chicken to a clean cutting board and shred. Stir the chicken back into the stew along with the kale, 1/2 cup sour cream, lemon juice and the remaining 1/2 tsp thyme. Serve topped with a dollop of the remaining sour cream.

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