The ultimate creamy comfort food. And finally something even my picky daughter will eat! We are keeping this on the list all winter since it was pretty much a favorite with the whole family. I was a little bummed that there were no leftovers because I was actually looking forward to another bowl for lunch the next day! But I can never be too sad about a meal that makes everyone happy.
If you thought this sounded good just from the name, then wait until you hear how easy the prep is. NOTHING to chop. Seriously. Truly a simple wholesome meal. Use frozen carrots and mushrooms to make it easy without compromising on nutrition. Just toss the chicken in as whole pieces and it will be so tender you can just break it apart with a fork before you serve it.
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Add your cream and rice about an hour to an hour and a half before dinner time. The perfect time to take a walk, clean up some dishes, help kids with homework or whatever you need to do without stress. Well, maybe stress from homework but at least no stress from cooking!!
Serve this up with some crusty bread or your favorite biscuits and enjoy this delicious dinner this week!!
- 1 pound boneless skinless chicken thighs
- 8 oz package frozen sliced mushrooms
- 1 cup frozen crinkle cut carrots (heaping cup)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups chicken broth
- 1 cup heavy cream for later
- 1 1/2 cups wild rice blend for later
- Place all ingredients except for cream and rice in slow cooker and stir to combine seasonings
- Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through
- Using a spatula or forks gently break the chicken apart into bite sized chunks
- Stir in cream and rice
- Cover and cook on high for 1 to 1 1/2 hours until rice is tender
I cooked this on low for 7 hours in my 4 quart slow cooker and then for another 1 hour and 15 minutes on high to cook the rice
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When combining the ingredients you say add everything except the cream and broth and then cook. Then later you said to add the cream and rice. Am I missing something?
Nope! I originally goofed it up! Trying to multitask by talking to my 4 year old and typing recipes at the same time = not such a good idea 😉 But you all are on top of it e-mailing me and leaving comments letting me know!!! It should be updated now. Thanks so much! 🙂
This was delicious! Doubling it next time so we have plenty of leftovers!
Thanks Debbie!! I will double next time I make it too! We ate it all so I was pretty sad I didn’t have any for lunch 🙂
This sounds amazing, Could I leave out the mushrooms, and maybe put in broccoli at a later time?
Yes, I think that would work! I’d chop the broccoli a little smaller before adding it.
Easy and delist!!!!
Will this recipe freeze well?
You could definitely make it up ahead of time with everything except the rice and cream and freeze it before cooking. I did freeze some of the leftovers and it reheated reasonably well although the cream does separate a bit.
How much rice did you use? The recipe says anywhere from 1 – 1 1/2 cups of wild rice, curious to know how it affects the consistency of the meal If I maximize the rice. I have never made chicken & wild rice soup. I usually buy it at Panera bread or in a progressive soup can. Thanks…
Hi Martha! I used more like 1 1/2 but if you want it a little more soupy I’d recommend only 1 cup.
This is a delicious recipe. The rice took 2 hours, on high, to cook in my slow cooker. I used 1 1/2 cups rice and when I heated the leftovers it was more like a casserole as the cream was completely absorbed by the rice. Left overs were still absolutely delicious!!!!
Also, I could not find frozen mushrooms or carrots so I used fresh and they worked perfectly!
Thanks Linnea! I’m so glad you liked it!