Chicken & Vegetable Wild Rice Stew Recipe
- 4 cups water
- 1¾ lbs. boneless skinless chicken thighs, cubed
- 1 lb. red potatoes, cubed
- 3 cups cubed butternut squash
- 1 cup cubed carrots
- 1 cup sliced celery
- Slow Cooker
Combine Creamy Wild Rice Soup Mix and water in a 5-quart or larger slow cooker. Stir in remaining ingredients.
Cook on low 7-8 hours or until potatoes are tender.
Make ahead & freeze
Place chicken, vegetables and Onion Onion Seasoning in a gallon resealable freeze bag. Freeze. Thaw and prepare as directed above.