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creamy chicken and wild rice soup

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Slow Cooker

Creamy Chicken and Wild Rice Soup

"From Betty Crocker -- Slow Cooker recipes. NOTE: Posted as written, however, I cook the rice separately usually the night before if it is a work day, refrigerate the rice and then add it during the last 15-20 minutes to avoid mushy rice!"

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

  • 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.

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