A warm and creamy slow cooker soup made with tender chicken, wild rice, vegetables, and herbs in a rich, savory broth. Comfort food made easy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ lbs boneless, skinless chicken breasts or thighs
1 cup wild rice blend, rinsed
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
½ tsp dried rosemary
1 bay leaf
1 cup heavy cream
4 tbsp butter
¼ cup all-purpose flour
Salt and black pepper to taste
Instructions
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Add chicken, rice, carrots, celery, onion, garlic, herbs, and broth to a 6-quart slow cooker.
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Cover and cook on low for 6–7 hours or high for 3½–4 hours.
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Remove chicken, shred with two forks, and return to the slow cooker.
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In a saucepan, melt butter. Stir in flour and cook for 2 minutes.
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Slowly whisk in 1 cup of hot soup broth, then add mixture back to the slow cooker.
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Stir in the cream and let cook for another 10–15 minutes on low.
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Adjust seasoning with salt and pepper before serving.
Notes
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Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken with salt, pepper, and paprika until browned and done, about 6 minutes. Remove and set aside.
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Add remaining oil and potatoes. Cook undisturbed for 5 minutes, then stir and cook another 10–12 minutes until golden and tender.
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Stir in onion and bell peppers; cook 5–6 minutes. Add garlic in the final minute.
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Return chicken to the skillet and combine with vegetables.
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Top with cheese, reduce heat, and cover to melt for 2–3 minutes.
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Optional: Make small wells in the hash and crack in eggs. Cover and cook 6–8 minutes until set.
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Garnish and serve hot.