Slow Cooker Chicken And Rice Soup Food

SLOW COOKER CHICKEN AND RICE SOUP

Steps:

• In the base of your slow cooker, combine the onion, carrots, celery, garlic, thyme, parsley, bay leaves, white wine, broth, salt, and pepper; stir. Add the chicken breasts (make sure they're covered with the liquid).
• Cover and cook until chicken is tender, about 4 hours on low or 2-3 hours on high. Transfer the chicken to a cutting board and use 2 forks to shred chicken into bite-size pieces. Discard the thyme sprigs and and bay leaves.
• Stir the instant rice into the soup in the slow cooker. Cover and cook until tender, 10-15 minutes. Return the shredded chicken to the soup. Add the parsley. Taste and season with more salt and pepper if desired. 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 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 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.

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.

SPINACH, CHICKEN, AND WILD RICE SOUP (SLOW COOKER)

Steps:

• In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
• Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
• To serve, stir in chicken and spinach.

CHICKEN AND RICE IN THE SLOW COOKER!

Steps:

• Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended.
• Sprinkle an even coating of garlic salt over the top of the rice.
• Place 2-4 boneless, skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture.
• Cook on low 8-9 hours if cooking with frozen chicken. If chicken is thawed, cook on low 6-8 hours.

SLOW COOKER CHICKEN AND RICE

Steps:

• Place condensed soups, chicken broth, onion, celery, garlic, oregano, thyme and paprika in a slow cooker; whisk to combine. Season chicken with salt and pepper and nestle into the slow cooker. Cover and cook until chicken is tender, about 2 hours on HIGH or 4 hours on LOW.
• Transfer chicken to a plate and use two forks to shred the meat, discarding the bones. Stir rice into slow cooker, season with a touch of salt and pepper to taste (if necessary), and add the chicken back on top of the rice, along with any accumulated juices from the plate. Cover and cook on HIGH until rice is tender, about 20-25 minutes.
• Use a fork to fluff the rice and combine with the chicken. Transfer to individual serving plates and garnish with fresh parsley.

CHICKEN AND RICE SOUP II

Steps:

• Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.