By: Kristi Goode
Ingredients:
· 2 pounds boneless, skinless chicken thighs, trimmed
· 1 ½ teaspoons dried thyme, divided
· 1 ½ teaspoons salt
· ¼ teaspoon ground pepper
· 6 cups low-sodium chicken broth
· 10 ounces sliced mushrooms
· 1 cup chopped carrot
· 1 cup chopped celery
· 1 cup chopped onion
· 1 cup wild rice ½ cup dry sherry
· 2 cloves garlic, chopped
· 6 cups chopped stemmed kale
· 1 cup sour cream, divided
Instructions:
1. Sprinkle chicken with 1 teaspoon thyme, salt and pepper. Place in a 6-quart or larger slow cooker and add broth, mushrooms, carrot, celery, onion, rice, sherry and garlic. Stir to combine.
2. Cover and cook on High for 3 hours or on Low for 6 hours.
3. Remove the chicken to a clean cutting board and shred. Stir the chicken back into the stew along with kale, 1/2 cup sour cream, lemon juice and the remaining 1/2 teaspoon thyme. Serve topped with a dollop of the remaining sour cream.