Description
A cozy slow-cooker soup that combines tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth, perfect for chilly nights.
Ingredients
- 1 lb boneless, skinless chicken breast, diced (1/2–3/4 inch pieces)
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup wild rice, rinsed well under cold water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup cream or milk (use half-and-half for richer texture)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place the diced chicken, sliced mushrooms, rinsed wild rice, chopped onion, and minced garlic into the crockpot. Spread ingredients evenly across the bottom.
- Pour in the chicken broth, then stir gently to make sure the rice is submerged and the ingredients are evenly distributed.
- Cover and cook on low for 360–480 minutes, or on high for 180–240 minutes, until the wild rice is tender and the chicken reaches 165°F (74°C) when checked with an instant-read thermometer.
- Stir in the cream or milk about ten minutes before serving. Heat through gently — do not boil, especially if using milk — to avoid curdling. Taste and season with salt and freshly ground black pepper.
- Ladle into bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
Great for busy days! Adjust cook time if your slow cooker runs hot. Perfectly pairs with crusty bread or a green salad.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American