Slow Cooker Creamy Chicken And Wild Rice Soup Recipes

Steps:

• 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.

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
• Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
• Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
• Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Steps:

• In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Steps:

• Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
• When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
• Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
• Note : Spicy Poultry Rub , 3/4 cup paprika,1/4 cup black pepper,1/4 cup celery salt,1/4 cup sugar,2 TBSP each onion powder, dry mustard, cayenne pepper, lemon zest, Make 2 cups of Spine Mix.

Steps:

• In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
• Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
• To serve, stir in chicken and spinach.

Steps:

• Place chicken in slow cooker lined with Reynolds Kitchens™ Slow Cooker Liner; top with rice and vegetables. Add broth; cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
• Whisk flour, cream and soy sauce in medium bowl until blended. Ladle 1 cup liquid from slow cooker into flour mixture; mix well. Return to slow cooker; mix well. Stir in nuts. Cook, covered, on HIGH 20 min.
• Add cream cheese; stir. Cook, covered, 10 min.; stir before serving.