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Slow Cooker Chicken and Wild Rice Soup
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Slow Cooker Chicken and Wild Rice Soup

Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Servings 4
Calories 613kcal

Ingredients

  • 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 ½ cups wild rice blend for later

Instructions

  • 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 ½ hours until rice is tender

Notes

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

Nutrition

Calories: 613kcal | Carbohydrates: 54g | Protein: 37g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 189mg | Sodium: 206mg | Potassium: 1022mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6250IU | Vitamin C: 3.5mg | Calcium: 84mg | Iron: 3.2mg