Creamy Crockpot Chicken Wild Rice (Print Version)
Chunks of chicken and wild rice are simmered with carrots, celery, and spices in a creamy slow-cooked broth.
# Ingredients:
01 -
1 ½ lb chicken breasts
02 -
4 carrots, sliced
03 -
3 celery stalks, chopped
04 -
1 onion, diced
05 -
8-10 cups chicken broth, low sodium
06 -
1 cup wild rice, uncooked
07 -
4 garlic cloves, minced
08 -
1 bay leaf
09 -
1 tablespoon Italian seasoning
10 -
1 teaspoon thyme
11 -
1 teaspoon parsley
12 -
¼ cup flour, gluten-free if needed
13 -
½ cup half and half
14 -
½ cup whole milk
15 -
½ teaspoon sea salt
16 -
½ teaspoon cracked pepper
# Directions:
01 -
Dice onion, chop carrots and celery, and mince garlic.
02 -
Lay chicken at the bottom of the slow cooker. Layer garlic, Italian seasoning, thyme, parsley, sea salt, and pepper on top. Add onion, carrots, and celery.
03 -
Pour 8 cups of low sodium chicken broth into the slow cooker. Add the uncooked wild rice and bay leaf. Cover and cook.
04 -
Cook the soup on low for 6-8 hours, or until the rice is tender and cooked through.
05 -
Once the chicken reaches 165°F, remove it from the slow cooker. Shred the chicken and add it back into the soup.
06 -
Whisk together the flour, half and half, and whole milk until the flour is fully dissolved. Slowly pour the mixture into the soup, stirring to combine.
07 -
If the soup is too thick, add additional chicken broth until the desired consistency is achieved.
08 -
Top with fresh parsley and pair with a crusty loaf of bread for serving.
# Notes:
01 -
Cooking on low heat yields the best results; high heat may lead to inconsistent results.
02 -
Soup tastes even better the next day, making it a great meal prep option.
03 -
For quicker preparation, use rotisserie chicken and sauté the vegetables on the stovetop before combining in the slow cooker.