Crock Pot Chicken & Rice Stew
1 Tablespoon Canola Oil
6 Boneless, Skinless Chicken Thighs (about 1 3⁄4 Lb.)
1 Cup Chopped Celery
1 Cup Chopped Yellow Onion
2 Tablespoons Chopped Garlic (about 5 Garlic Cloves)
1/3 Cup All-Purpose Flour
4 Cups Chicken Broth
4 Cups (about 19 Oz.) Butternut Squash, Cut Into 1-Inch Cubes
½ Cup Uncooked Wild Rice
2 Teaspoons Kosher Salt
1 Cup Half-And-Half
¼ Cup Coarsely Chopped Fresh Flat-Leaf Parsley
2 Tablespoons Chopped Fresh Tarragon
1 Tablespoon Fresh Thyme Leaves
Step 1 Heat oil in a large skillet over medium-high. Add chicken, and cook until well browned, about 5 minutes. Turn chicken over, and cook 2 minutes.
Step 2 Transfer chicken to a 5- to 6-quart slow cooker. Add celery, onion, and garlic to skillet. Cook, stirring often, until starting to soften, about 4 minutes. Add flour to skillet, and cook, stirring constantly, 1 minute. Add broth; bring to a boil, and cook, stirring constantly, until thickened, about 1 minute.
Step 3 Transfer mixture to slow cooker. Add pumpkin, rice, and salt. Cover and cook on LOW until rice, chicken, and vegetables are tender, about 3 hours.
Step 4 Stir in half-and-half, parsley, tarragon, and thyme leaves.