Slow Cooker Creamy Wild Rice and Chicken Soup
This slow cooker creamy chicken and wild rice soup is hearty, comforting, and so easy to make! Tender chicken, wild rice, and veggies in a rich creamy broth. Perfect for busy weeknights.
- Prep Time: 10
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 bowls 1x
Ingredients
- 2 tbs butter
- 1 cup chopped onion
- 1.5 cups diced carrots
- 1.5 cups diced celery
- 3.5 cups chicken broth
- 2 lbs boneless skinless chicken thighs
- 1 package (6 oz) Ben’s Long Grain and Wild Rice
- 2 tsp salt
- 3/4 tsp black pepper
- Dash red pepper flakes
- 1 tsp dried parsley
- 3 tbps cornstarch
- 4 tbs cold water
- 4 oz cream cheese, softened and cut into small pieces
- 1 cup milk
- 1 cup half and half
Instructions
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Melt the butter in a skillet; saute the onion, carrots, and celery for 2-3 minutes. Dump into a crockpot. Add the chicken, chicken broth, rice, salt, pepper, red pepper flakes, and parsley. Heat on low for 6 hours or high for 3-4 hours.
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Shortly before serving, whisk the cornstarch and water together; add to the crockpot. Stir in the cream cheese until melted. The chicken thighs will break up as you do this.
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Stir in the milk and half and half; cover and heat for another 10 min until heated through. Taste and add more salt and pepper if desired.
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Serve warm. My family loves this with warm french bread or thick dinner rolls!
