Slow-Cooker Creamy Chicken and Wild Rice Soup


Yet another recipe Mark found when he was hungry.  We get a lot of our recipes from Betty Crocker’s website. They have some pretty good ones on there. This was a great soup and it was easy and inexpensive.

We did a few things different and I have some suggestions in the notes below.



1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.


We made this on a weekday and I did not use the crock pot.  I put it in my small pressure cooker for 15 minutes and then when the steam was released and I could take the lid off, I let it simmer for about 20 minutes.

I don’t prefer chicken thighs so I used boneless, skinless chicken breast.

I also fried up some bacon and crumbled it on top of our soup when it was served.  I added peas  and I think another good addition would be some mushrooms and corn.

I could not find any roasted garlic-seasoned chicken broth, so I made my own by roasting some garlic in the oven and mixing it in with my regular chicken broth.  It turned out fantastic.

And an added bonus, it reheats very nicely.  I had some for lunch today and it tasted just as good as the night before.




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