Sometimes on a Saturday, I just need a simple meal that I can toss in the crockpot and forget about it. I like to get lots of housework/baking and yard work done on Saturday, and I don’t want to spend time making a big dinner. The recipe for Crockpot Creamy Chicken and Wild Rice Soup is a comfort food that you can “fix and forget” for a delicious, simple weekend supper.
Season chicken breasts with onion salt and pepper, generously. Place in slow cooker. Add wild rice, celery, carrots, onion, garlic, thyme and rosemary, and bay leaves.
Season all with salt and pepper, and add Soupworks packet or onion soup mix if desired. Pour chicken stock over all of this and turn on low heat for 6-8 hours.
Add cremini mushrooms for the last hour of cooking time. Before adding them remove the chicken breasts and shred them with two forks. Put back into the soup. If it seems too thick, add a little more water or broth.
Crockpot Creamy Chicken & Wild Rice Soup
Equipment
- Crock pot
Ingredients
- 2-3 boneless skinless chicken breasts
- Onion Salt and pepper
- 1 cup wild rice
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and cut
- 3 stalks celery diced
- 1/2 tsp. thyme
- 1/2 tsp. Dried rosemary
- 2 bay leaves
- 6 cups chicken stock
- 1 envelope Soupworks or onion soup mix optional – gives extra flavour
- 5-7 cremini mushrooms sliced
- 1/4 cup melted butter
- 1/4 cup all purpose flour
- 1 cup milk
- 1 cup half and half Blend
- 2 tbsp. Chopped parsley optional
Instructions
- Season chicken breasts with onion salt and pepper, generously. Place in slow cooker.
- Add wild rice, celery, carrots, onion, garlic, thyme and rosemary, and bay leaves. Season all with salt and pepper, and add Soupworks packet or onion soup mix if desired. Pour chicken stock over all of this and turn on low heat for 6-8 hours. Note: mushrooms are not added until the last hour of cooking time.
- Add cremini mushrooms for the last hour of cooking time. Before adding them remove the chicken breasts and shred them with two forks. Put back into the soup. If it seems too thick, add a little more water or broth.
- 10-15 minutes before serving, melt butter in saucepan. Whisk in flour and stir until bubbly (about 1 minute). Whisk in milk and blend, and cook, whisking constantly, until slightly thickened (about 4 minutes). Season with salt and pepper to taste.
- Add the milk mixture to crockpot and stir. Adjust thickness with blend or broth as needed.
- Serve immediately, garnished with parsley. And a loaf of crusty bread with butter. Mmmmmmm!
Using your slow cooker on weekends is the perfect way to enjoy a delicious home cooked meal, but still having the day free to head out or just stay home and relax.
Here’s a few more slow cooker recipes we love. Slow Cooker Beef Stew, Slow Cooker Chicken Chili, Crockpot Honey Garlic Pork and Slow Cooker Pork Chop Dinner.
Do you use your crock pot on the weekends? Does it help you manage busy week day dinners? What’s your favourite crock pot recipe? Leave a comment and let us know.
