Slow Cooker Creamy Chicken Wild Rice Soup Food

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

SLOW COOKER CREAMY CHICKEN WILD RICE SOUP

Steps:

• Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
• When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
• Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
• Note : Spicy Poultry Rub , 3/4 cup paprika,1/4 cup black pepper,1/4 cup celery salt,1/4 cup sugar,2 TBSP each onion powder, dry mustard, cayenne pepper, lemon zest, Make 2 cups of Spine Mix.

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.

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High.
• Cover; cook 15 to 30 minutes longer or until hot.

CREAMY CHICKEN WILD RICE SOUP - CROCK POT

Steps:

• Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool.
• slightly then shred with two forks.
• Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
• Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
• Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.