Creamy Chicken & Wild Rice Slow Cooker Stew

by lydia on January 16, 2014

Imagine yourself all nestled up on your sofa under a cozy blanket reading your favorite book with a fire crackling nearby. In the kitchen, your slow cooker is hard at work for you creating one of the most delightful comfort foods for dinner. Sounds dreamy right? Well, I say; ‘make it happen!

The Story Of How This Recipe Came To Be

I’ve made this creamy chicken and wild rice slow cooker stew umpteen times in the past 8 weeks. No joke! It’s that good! It’s also very economical. An entire batch of this stew only costs about $10-12. I recently served it at a potluck dinner I hosted for my local Weston A. Price chapter group and it was quite a hit (so, to my people, you know who you are, here is the recipe!) It was able to serve 9 people, with leftovers.

The idea for the recipe was actually inspired by a recipe in my most recent cookbook purchase; ‘Slow Cooker: The Best Cookbook Ever’(affiliate link).  It was the first recipe (of over 400 recipes mind you), that stuck out to me. I’ve since tweaked it a bit for my own preferences, added more veggies and made a few other minor adjustments.

My teenage son could eat me out of house and home, if not for recipes like this. Lately, I’ve had to make an extra slow cooker meal other than our dinners to have around to keep him satisfied. Twice a week mind you! Did I mention this recipe makes like a gallon of stew? And he eats it all in a couple days, AS A SNACK! Feeding teenage boys is insane! Thank GOD for my cooker and affordable healthy stews like this one!

Wild Rice Packs a Punch

By the way, I really have a thing for wild rice. Something about it’s nuttiness and slight crunch, seems so earthy and wholesome to me. I always long soak wild rice before cooking it, as well as cook it in some form of bone broth with a fair bit of healthy fat. This helps to predigest the rice and make it more assimilable as well as more nourishing by adding the broth and fat. Wild Rice is low in fat, so adding good fat when you make it is important. Wild rice has a pretty decent nutrient profile. Wild rice contains lysine and methionine, b complex vitamins, iron, potassium, magnesium, phosphorous, zinc and manganese. It’s gluten-free and a good source of fiber. Be sure to source organic non-GMO wild rice (Lundberg Farms is one such brand).


Creamy Chicken & Wild Rice Slow Cooker Stew
Recipe type: Soup/Stew
  • 4 Tbsp fat of your choice (butter, ghee, lard, coconut oil, duck fat)
  • 1½ cups chopped onion
  • 1½ cups finely chopped celery
  • 1 cup finely chopped carrots
  • 2 cups sliced mushrooms, any kind you like
  • 2-4 cups finely chopped winter greens (such as kale or collards)
  • 2 tsp. dried sage, rubbed or crushed by hand into the stew
  • 1½ tsp. salt
  • 1 tsp. freshly ground black or white pepper
  • 8-10 cups homemade chicken or turkey broth
  • 3-4 cups bite size pieces raw or cooked chicken
  • 1½ cups wild rice, soaked overnight and rinsed
  • 1 cup sour cream, heavy cream or coconut cream for dairy-free
  • ¼ cup finely chopped parsley (optional for garnish)
  1. Heat the fat in a large skillet over medium-high heat.
  2. Add the onion, carrots and celery and saute until the vegetables are softened, about 3-4 minutes.
  3. Add the mushrooms, sage, salt and pepper to the pan and toss well, cooking for another minute or two.
  4. Transfer the vegetables (add in greens now) to a 6-8 quart crockpot.
  5. Stir in the chicken broth, chicken and wild rice.
  6. Cover the slow cooker and cook on low for 6-7 hours or until the wild rice is tender and the stew is thickened (because of the rice).
  7. Turn the cooker to warm and serve.
  8. Stir in the cream and parsley (if using).
  9. Vegetarian Option: Omit the chicken or turkey and substitute vegetable or mushroom broth for the chicken broth. Increase the amount of vegetables by 3 cups.
  10. Dairy-Free Option: Omit sour cream and use coconut cream instead
  11. Don't like cream based soups/stews? No problem, this stew is still delicious without the sour cream.

Want more gluten-free slow cooker recipes? Click the banners below to access over 200 slow cooker recipes….



Looking for more tasty, hearty easy meals you can whip up for your growing family? Mama and Baby Love has some awesome eBooks that are gluten free and geared for the slow cooker. Check out From Your Freezer To Your Family; Slow Cooker Freezer Recipes . I picked up a copy and found it to be a great resource. It is 95% grain free and gluten free, and anytime a grain was involved (outside the extra recipe of Stephanie’s father-in-laws empanadas) was as a side to add later after the main meal was cooked. Her second mini-ecookbook is 100% grain free. This book has a lot of great ideas, plus a plan to get meals prepped and put up in the freezer for easy meals later on. I think it’s an interesting concept, one I hope to implement in my life a bit more.

Want more soup recipes? Winter Soups, a downloadable recipe eBook, is a collection of 52 nourishing soups from your favorite real food bloggers. Click on the banner below to learn more about ‘Winter Soups‘.




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Julie January 17, 2014 at 10:01 am

Looks good! Will try!

Jeannie January 19, 2014 at 3:12 am

I love this kind of throw together recipe! I will definitely be trying this; thanks!

linda spiker January 19, 2014 at 11:07 am

Wow! That looks delicious!

Lisa January 20, 2014 at 12:22 pm

HI! I am currently making this and I don’t see where in the recipe we are supposed to add the greens. Thanks!

lydia January 20, 2014 at 12:49 pm

Sorry Lisa – just updated the instructions!

Lisa January 20, 2014 at 4:07 pm

Thank you. :)

Debra E January 20, 2014 at 3:31 pm

I don’t have wild rice but have Jasmati (or something like that). Can any other kind of rice be substituted with no problems?

lydia January 20, 2014 at 4:40 pm

Debra -try it, it should work! (wild rice takes longer than rice to cook anyway so regular rice should be fine). Let me know how it goes! But definitely try it with the wild rice sometime – I think it absorbs more liquid and has more of a unique flavor/texture.

Anonymous January 20, 2014 at 5:51 pm

Thanks Lydia! I also had another thought…would this be a good recipe to add some beef liver cubes to at the end of the cooking time? I’m looking at my planned meals for this week and thinking where I can sneak some liver in. My biggest problem is thinking about it ahead of time so I can thaw them out!

lydia January 20, 2014 at 6:12 pm

I can think of better meals to add liver to……but go ahead try it out with chicken liver and let us know if it was good!

Emy February 5, 2014 at 3:06 pm

Oh dear, I made this in hurry this morning and put the sour cream in right away. I hope I didn’t

Emy February 5, 2014 at 3:08 pm

I hope I didn’t ruin it!

lydia February 5, 2014 at 3:10 pm

I’m sure it will be fine Emy!

Tina February 5, 2014 at 9:09 pm

Looks yummy. Do you think I could make this without the rice? If so, how much would I need to reduce the liquids?

lydia February 6, 2014 at 6:48 am


If you want to make this without the wild rice and remain a stew, I would reduce the broth to half(4-5 cups). You can always add more as needed. Enjoy!

Tina February 26, 2014 at 9:58 am

This soup was super yummy!! Everyone loved it. I did omit the rice and 4.5 cups of broth was perfect. Thanks!

lydia February 26, 2014 at 11:57 am

That’s awesome Tina -so glad you enjoyed it, even without the rice!

Erin July 31, 2014 at 8:21 pm

I made this today and it was wonderful! Hubby rated it 8 out of 10. :-) (I always have him rate new meals so I know how much he likes them)

lydia August 1, 2014 at 10:14 am

Awesome -glad to hear it Erin!

Amie October 2, 2015 at 6:29 pm

I love this recipe and your blog. I recently checked out the same cookbook from the library and it was the first recipe I tried as well! Love your addition of the greens. Are there other recipes from the cookbook have you tried and loved?

Heidi Whitman March 6, 2016 at 9:17 am

I chopped everything except the mushrooms in the food processor, which made the vegetables very fine. I don’t think I would do that again, because when it’s all cooked together, you cannot distinguish the vegetables from the rice, and it just looks like mush. Also, it seemed like too much broth to me (originally called for 8-10 cups). I cut it to 4 cups, which made the stew more of a casserole consistency. Probably 6 cups would be better, to make it more souplike. I also used half brown, half wild rice, and added 5 cloves of pressed garlic, for flavor. It tastes good, just doesn’t “look” good.

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