Chicken, Wild Rice & Veggie Stew (Slow-Cooker or Pressure Cooker)

A delicious addition for a healthy but hearty slow-cooker family dinner. A stew comprised of all white meat (antibiotic/hormone-free) chicken breast, sliced carrots, celery, onions, long grain & wild rice, herbs and chicken stock. No "cream of" canned soups here, and you won't miss them. No pre-work, just empty into your slow-cooker, set the timer and go about your life.  We provide some light cooking cream to make the flavor a bit richer at the end, but you can choose to skip it. 4-6 size only. Side of ciabatta bread (reg or multi-grain if selected) included.  Gluten-free if bread is omitted.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: Low 6-6.5 hours or High for 3-3.5 hours.

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  Thaw completely in refrigerator. Empty the bag of stew into your cooking vessel. Keep light cream in refrigerator.

  Slow-cooker: Cook on low 6-6.5 hrs or on high 3-3.5 hrs. 

  Pressure Cooker: High pressure 25 mins. Quick release.
   

  Remove chicken and shred it into small pieces using 2 forks. Return the chicken to the stew. Add the 1 cup of light cooking cream and stir. If the stew is too thick for your liking, add 1/2-1 cup of water or milk. Place the lid back on warm until heated through (5-10 mins). Enjoy with bread. 

   

   

  
  

   

   

• Ingredients: Chicken, long grain & wild rice, carrots, onions, celery, organic reduced sodium chicken stock (chicken, maltodextrin, salt, cane sugar, chicken fat, potato starch, yeast extract, onion powder, garlic powder, turmeric, natural flavor) garlic, thyme, parsley, salt, pepper, onion powder.
  Per 1/6 of stew (bread excluded): Cal: 304, Fat: 2g, Sod: 724mg, Carbs: 25g, Protein: 43g. Contains: soy.