Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by rinsing the wild rice under cold water. Chop the onion, carrots, and celery; mince the garlic. Season the chicken breasts or thighs with salt and pepper.
- Place the chicken, wild rice, chopped vegetables, garlic, dried thyme, and chicken broth into the slow cooker. Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender and rice is cooked.
- Remove the chicken and shred it using two forks. Return shredded chicken to the slow cooker. Stir in the butter and heavy cream, then simmer for an additional 15 minutes to thicken and become creamy. Adjust seasoning with salt and pepper.
Notes
- Use fresh or dried herbs like thyme for a more flavorful broth.
- Replace heavy cream with half-and-half for a lighter version.
- Don’t overcook the wild rice—aim for tender but not mushy rice.
- For extra nutrition, add sliced mushrooms or spinach during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 4-5 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg