Creamy Chicken and Rice Stew

This stew was a nice, easy meal to throw together in the crockpot, and also works great when you're cooking for a crowd (which is why I made it this week!)

Because I was cooking this for a big group, I actually added a little more rice than normal, which shows in the pic above. 

If you're wanting to create the feeling of a cold winter's night in America, then cook up some of this stew and pour yourself  big bowl, and pretend it's actually cold outside ;)

The original recipe came from Pinterest, but the Pin doesn't actually lead to a page, it was just a screenshot of the whole recipe. It also called to just throw the rice in to cook all day in the broth, but the time I tried doing that it just turned into rice mush instead of soup (still with great flavor!) So I prefer cooking the rice separately and just adding it in at the end. 

Creamy Chicken and Rice Stew

2 chicken breasts

6 cups of chicken broth (I just add 6 cups of water and 6 chicken cubes right into the crock pot)

2 stalks of celery, chopped

3 carrots, chopped

1 medium onion, chopped

3 cloves of garlic, minced

2 bay leaves

1 tsp lemon pepper seasoning

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cumin

1 cup dry basmati or other long grain rice

1/4 cup flour

1/2 cup milk

1 generous cup of frozen corn

Add all ingredients except the rice, flour, milk and corn to the crock pot. Cook on low for 7-8 hours or on high for 4-6. About 45 minutes before serving, cook your rice according to package directions. 30 minutes before serving, take out the chicken and shred it. In a container with a tight lid, shake the flour and milk together. Stir the chicken, milk/flour mixture, frozen corn, and cooked rice into the crock pot and cook for about 30 minutes more to let the stew thicken. Serves 4-6 people.