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Slow Cooker Chicken and Wild Rice Soup
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
30
minutes
minutes
Total Time
8
hours
hours
40
minutes
minutes
Servings
4
Calories
613
kcal
Author
Jennifer Draper
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 1/2
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 1/2 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:
613
kcal
|
Carbohydrates:
54
g
|
Protein:
37
g
|
Fat:
28
g
|
Saturated Fat:
15
g
|
Cholesterol:
189
mg
|
Sodium:
206
mg
|
Potassium:
1022
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
6250
IU
|
Vitamin C:
3.5
mg
|
Calcium:
84
mg
|
Iron:
3.2
mg