Creamy Chicken and Wild Rice Soup (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 12 |
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From Betty Crocker - Slow Cooker recipes. Ingredients:
1 lb boneless skinless chicken thighs, cut into 1-inch pieces (5 thighs) |
1/2 cup wild rice, uncooked |
1/4 cup onion, chopped (fresh or frozen is fine) |
2 (10 3/4 ounce) cans condensed cream of potato soup |
1 (14 ounce) can chicken broth |
1/4 teaspoon garlic powder |
2 cups frozen sliced carrots |
1 cup half-and-half |
Directions:
1. 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.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High.
4. Cover; cook 15 to 30 minutes longer or until hot.
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