Slow Cooker Chicken And Wild Rice Soup Recipes

SLOW COOKER CHICKEN AND RICE SOUP

Steps:

• Place the chicken breasts, onion carrots, celery, chicken broth, garlic, dried thyme, dried parsley, salt and pepper into a slow cooker.
• Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
• Remove the top and add the rice. Cook for one more hour on LOW or HIGH heat.
• Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.
• Sprinkle with parsley and serve.

SLOW COOKER CHICKEN RICE SOUP

Steps:

• Place all ingredients in order in a slow cooker.
• Cook on low for 4 hours.
• A few minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
• Return chicken to the slow cooker, and let it cook for 5-10 more minutes. Serve in individual bowls.

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

CHICKEN AND WILD RICE SLOW COOKER DINNER

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
• Place chicken breasts on top of the mixture.
• Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.

SLOW COOKER CHICKEN AND WILD RICE SOUP

Steps:

• Dice the onion, carrots, and celery. Season the chicken breast with salt and pepper and add to the slow cooker with the diced vegetables.
• Add the wild rice, thyme, rosemary, and bay leaves to the slow cooker.
• Pour the chicken stock into the slow cooker and mix everything until the broth covers the entire content of the slow cooker. Cook for 7:30 hours on low.
• Once the 7:30 hours have passed, remove the chicken from the slow cooker and shred with forks. The chicken should be easy to shred. Add the shredded chicken back to the slow cooker.
• Make a roux to thicken the soup: In a pan on medium heat, add the butter and flour. Once the mixture darkens, add the milk and cream. Add to the roux into the slow cooker.
• Add mushrooms and cook on low for 30 minutes. Once 30 minutes have passed, serve with chopped parsley on top.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

SLOW-COOKER CHICKEN & WILD RICE SOUP WITH ASPARAGUS & PEAS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
• Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
• Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
• Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.