FFF – Slow Cooker Creamy Chicken and Wild Rice Soup

I have another post from Fantastical Food Fight – a monthly blog challenge who’s theme this month was Slow Cooker Soups.  Yum – so perfect for cold weather!  I knew immediately that I wanted to do this Creamy Chicken and Wild Rice Soup that I had made before, but didn’t post about.  It is so insanely easy and delicious.

All you do is add diced onion, carrots, and celery to a slow cooker, along with wild rice and raw chicken (you don’t even have to cut it up).

Add chicken broth and poultry seasoning.  Cover and cook on low for 7-8 hours.

Shred the chicken (this should be very easy) and stir in white wine (optional) and a milk gravy to thicken.

Adjust consistency and seasoning and THAT’S IT.  It’s so easy!!!

Warm, creamy, comforting, thick – it’s just so dreamy on cold days.  I love to cuddle up on the couch with a blanket, Netflix, and a big bowl of this soup.  Perfection.

Slow Cooker Creamy Chicken and Wild Rice Soup
adapted from Pinch of Yum
serves 10

1 cup uncooked wild rice (if all you can find is a medly, that’s fine)
1 pound chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups chicken broth
1 tsp poultry seasoning
1/2 cup (1 stick) butter
3/4 cup flour
2 cups whole milk
1/4 cup white wine (optional)
up to 2 cups additional milk or water
salt and pepper

Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.

Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot. (Alternatively you can shred it directly inside the crockpot.)

Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Season with salt and pepper (I like to use white pepper).

Add this mixture to the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper, poultry seasoning, seasoning salt, or garlic powder – to your taste.

One Year Ago – Copycat True Food Kitchen’s Chia Seed Pudding
Two Years Ago – Apple Galette with Salted Bourbon Caramel
Three Years Ago – Miso Tahini Soup
Four Years Ago – Quinoa with Butternut Squash and Broccolini
Five Years Ago – Lasagna with Cinnamon
Six Years Ago – Spiced Lamb Tagine; Thai Pumpkin Soup