Crock Pot Chicken & Rice Stew

Ingredients

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

Directions

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.