Name: Slow Cooker Chicken Stew with Wild Rice
Ingredients: 6 cups unsalted chicken broth; 2 cups chopped onion; 1.5 cups chopped carrot; 1.25 cups uncooked wild rice; 1 cup chopped celery; 1 (8 ounce) package sliced white mushrooms; 3 cloves garlic, minced; 1.5 teaspoons kosher salt; 1 teaspoon ground black pepper; 2 pounds bone-in chicken breast halves; 5 sprigs fresh thyme; 2 bay leaves; 3 cups 2% milk; 0.5 cup all-purpose flour; 1 tablespoon chopped fresh parsley, or to taste

Ingredients

6 cups unsalted chicken broth
2 cups chopped onion
1.5 cups chopped carrot
1.25 cups uncooked wild rice
1 cup chopped celery
1 (8 ounce) package sliced white mushrooms
3 cloves garlic, minced
1.5 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds bone-in chicken breast halves
5 sprigs fresh thyme
2 bay leaves
3 cups 2% milk
0.5 cup all-purpose flour
1 tablespoon chopped fresh parsley, or to taste

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.