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**Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup

  • Cooking Time:

    7 - 8 hours
  • Servings:

    10

Ingredients

1 c. Wild Rice, uncooked
1 lb. Boneless, Skinless Chicken Breasts
2 Ribs of Celery, washed and chopped
1 Medium Onion, chopped
2 Carrots, peeled and chopped
48 oz. Chicken Stock
1 tsp. Thyme
1 tsp. Sage
1/2 c. Unsalted Butter
3/4 c. All-Purpose Flour
2 c. Milk
4 oz. Sliced Mushrooms
3 T. White Wine



Slow Cooker Chicken Wild Rice Soup is just delicious. If you like a creamy and filling soup this is the soup for you! Enjoy!

  1. Prepare the wild rice by rinsing well and draining.
  2. Transfer the rinsed uncooked wild rice, chicken, celery, onions, carrots, mushrooms, chicken stock, and seasonings into a 6-Quart Slow Cooker.
  3. Cover. Cook on Low for 7-8 hours.
  4. Carefully remove chicken from the slow cooker and shred with forks or a meat rake.
  5. Transfer the shredded chicken back to the slow cooker.
  6. When the wild rice and chicken are done cooking, melt the butter in a saucepan.
  7. Gently add in the flour and let the mixture bubble for 1 minute.
  8. Slowly whisk in the milk until a thick, creamy mixture forms.
  9. Stir in the wine.
  10. Mix this to the rice and chicken in the slow cooker and stir to combine.

 

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Chicken and Wild Rice - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Pat Colip
Guest

Looks wonderful!

Rachael
Guest
Rachael

This soup is delicious, I made it for this week’s lunch but had to sample it tonight. Thank you for the recipe.

Jeanette
Guest
Jeanette

This soup is great.

If you are looking to reduce calories, or make it gluten or wheat free replace the white sauce with :
1.5 cups cannelli beans & 1.5 cups almond milk a small amount of pan roasted onion, and a pinch of nutmeg.

Blend that together then add it to the soup. Works very well !!

Angela
Guest
Angela

Very good. Didn’t have the time to cook for 8 hours so I cooked it on high for 4 hours. Delish!! Hubby loved it! Used fresh mushrooms instead of canned. Thanks so much! Can’t wait to make it again and see if my son likes it too!

Tracy
Guest
Tracy

This turned out terrible. I cooked it for 7 hours on low and the rice disintegrated. The entire meal looked like a big pile of chunky gravy. It looked great in the picture. I wish mine turned out like that.

bruce mays
Guest
bruce mays

ordered the 400 book on May 12. Pay Pal billed my visa card 7.50 on this date . AS of 6-24-14 I have NOT recieved the book. Please let me know When book will arrive . BRUCE MAYS 805 cedar lane e-18 Knoxville TN.

Martha
Guest

would you try this with brown or jasmine rice?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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