Chicken & Rice Crockpot Stew

I could tell you some great story about a family recipe that’s been handed down for generations.

Or that this is the final perfection of a recipe I’ve been tweaking for months.

But actually, this is the result of dumping some random ingredients from my refrigerator into a crockpot one morning, then hoping & praying it would taste at least half way decent when it came time to eat.

The result?

Ridiculously good.

Coming home to a crockpot meal is probably one of my favorite things in the world, especially after shivering home through this abnormally cold Tennessee winter (I know, I know. Don’t be a pansy, Lori. You don’t know what real cold is like. And it’s true. But that doesn’t mean it’s not still cold here!)

Maybe you see real snow where you live and need a warm winter meal. Or maybe you just want something easy and quick to prepare. Either way, may I present…

Chicken & Rice Crockpot Stew

Dump it all in a crockpot, stir, turn on low, then walk away for 6-8 hours.

Before serving, take two forks and pull apart the chicken thighs. You should be able to just look at them and they’ll fall apart.

I was expecting it to be more soupy, but I was actually pleasantly surprised by the goopy-ness of the finished product. My husband loves hearty meals (i.e. he wants more meat & beans in his bowl than liquid), so he was a big fan too.

What’s your favorite meal for cold weather?