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

  1. 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.
  2. Cover and cook on High for 3 hours or on Low for 6 hours.
  3. 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.