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Home
> Recipes > Low Carb Crockpot > Chicken and Rice Stew
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Chicken and Rice Stew
Ingredients
- 3 cups quartered button mushrooms (8 ounces)
- 2 medium carrots, sliced (1 cup)
- 2 medium leeks, sliced (2/3 cup)
- 1/2 cup uncooked brown rice wild rice, rinsed and drained
- 1/2 cup uncooked wild rice, rinsed and drained
- 12 ounces skinless, boneless chicken breasts, cut into 3/4-ince pieces
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon coarsely ground black pepper
- 3 14-ounce cans reduced-sodium chicken broth (51/4 cups)
- 1 103/4-ounce can condensed cream of mushroom soup
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Prep: 20 Minutes Stand: 1 Hour
Cook: Low 7 to 8 Hours, High 3 1/2 to 4 Hours; plus 10 minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 31/2 to 6-quart slow cooker place mushrooms, carrots, leeks, brown rice, and wild rice. Add chicken. Top with thyme, rosemary, and pepper. Pour broth over all.
- Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 31/2 to 4 hours. Stir in cream of mushroom soup. Cook 10 minutes more.
Nutrition Fact per Serving: 264 cal. 6 g total fat(2 g sat. fat), 33 mg chol., 908 mg sodium, 32 g carb, 3 g fiber, 22 g pro.
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