Chili Chicken Pasta Topper
Spicy chili-style chicken served over pasta for a bold, Tex-Mex-inspired dish with a kick.
Read MoreKale Wild Rice & Chicken Stew
Drescription
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.
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.
