Print

Creamy Crockpot ChicIngredients Recipe

Creamy Crockpot ChicIngredients Recipe
Print Recipe

★★★★★

5.2 from 5 reviews

This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Tender chicken breasts, wild rice, and a medley of fresh vegetables simmer slowly in a flavorful broth, finished with a creamy blend of milk and half and half for a rich, velvety texture. Made easy in the slow cooker, this recipe offers a wholesome one-pot meal with minimal effort.

Ingredients

Scale

Meat and Vegetables

  • 1 ½ lb chicken breasts
  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced

Liquids

  • 8–10 cups low sodium chicken broth
  • ½ cup half and half
  • ½ cup whole milk

Grains and Thickener

  • 1 cup wild rice (uncooked, not boxed mix)
  • ¼ cup flour (gluten free flour can be substituted)

Herbs and Seasonings

  • 1 bay leaf
  • 1 tablespoon Italian seasoning
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper

Instructions

  1. Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to ensure all vegetables are ready for layering in the slow cooker.
  2. Layer Ingredients: Place the chicken breasts at the bottom of the slow cooker. Top with minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Add the diced onion, sliced carrots, and chopped celery evenly over the top.
  3. Add Broth, Rice, and Bay Leaf: Pour 8 cups of low sodium chicken broth over the ingredients, add the uncooked wild rice, and place the bay leaf in the pot. Cover with the slow cooker lid.
  4. Cook: Set the slow cooker to low and cook for 6 to 8 hours, or until the wild rice is fully cooked and tender, and the chicken has reached an internal temperature of 165°F.
  5. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup.
  6. Make Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved with no lumps.
  7. Thicken Soup: Slowly pour the creamy mixture into the slow cooker while stirring continuously to combine. Allow the soup to thicken until creamy. Add additional broth if the soup becomes too thick to reach your desired consistency.
  8. Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread for a hearty meal.

Notes

  • Wild rice takes longer to cook than white rice, so be sure to allow enough time for the rice to become tender.
  • Using low sodium chicken broth helps control the salt level, but adjust seasoning at the end to taste.
  • For a gluten-free version, substitute regular flour with a gluten-free flour blend.
  • If you prefer a thicker soup, you can add an additional tablespoon of flour to the creamy mixture.
  • Add fresh parsley on top for a burst of color and fresh flavor.
  • Serve with crusty bread or garlic bread for a complete comforting meal.

Nutrition

Keywords: creamy chicken wild rice soup, slow cooker chicken soup, crockpot chicken soup, wild rice soup, comfort food soup

Find it online: https://leofoster.com/creamy-crockpot-chicingredients-recipe/