Immune-Supporting Slow Cooker Chicken & Wild Rice Stew
A cozy, one-pot winter stew made with chicken, wild rice, and seasonal veggies—now upgraded with anti-inflammatory turmeric, fresh ginger, and a bright splash of lemon or apple cider vinegar. It’s a slow cooker favorite for busy, stress-filled days that nourishes from the inside out.
Equipment
- slow cooker
- knife
- cutting board
- Grater or microplane
- stirring spoon
- measuring cups and spoons
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 3/4 cup uncooked wild rice
- 3 carrots chopped
- 2 celery stalks chopped
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 tbsp freshly grated ginger or 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- Pinch of black pepper enhances turmeric absorption
- 6 cups chicken or bone broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt & pepper to taste
- 2 cups chopped kale or spinach optional
- 1/2 cup full-fat coconut milk for creaminess optional
- 1 tbsp lemon juice or apple cider vinegar for finish
Instructions
- Add everything except greens, coconut milk, and lemon/ACV to the slow cooker.
- Cook on low for 6–7 hours or high for 3–4 hours until chicken and rice are fully cooked.
- Shred the chicken directly in the pot using two forks.
- Stir in greens and coconut milk (if using). Let cook for another 10 minutes until greens wilt.
- Finish with 1 tbsp lemon juice or apple cider vinegar before serving for brightness and gut support.
- Serve warm, garnished with fresh parsley if desired.
Video
Notes
Pro Tips:
- Use pre-chopped veggies or frozen mirepoix to save time.
- This freezes beautifully in mason jars or silicone freezer trays.
- Add a scoop of collagen powder for even more protein support (especially for postpartum, adrenal support, or winter immunity).
Nutritional Information per serving (will vary depending on ingredients used):
Calories: 477 Fat: 18g Carbohydrates: 45g Protein: 37gServings: 4
Calories: 477kcal