Creamy Chicken Mushroom Wild Rice (Printable Version)
Hearty slow cooker soup with tender chicken, mushrooms, and wild rice in a rich creamy broth.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 cups sliced cremini or button mushrooms
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 medium onion, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 3/4 cup uncooked wild rice, rinsed
→ Liquid & Dairy
08 - 6 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter
→ Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 bay leaf
14 - 1 1/2 tsp salt, plus more to taste
15 - 3/4 tsp black pepper
→ Thickener
16 - 1/4 cup all-purpose flour or gluten-free flour blend
# How-To Steps:
01 - Add chicken, mushrooms, carrots, celery, onion, garlic, wild rice, thyme, rosemary, bay leaf, salt, and black pepper to the slow cooker insert.
02 - Pour in the chicken broth and stir everything together to distribute evenly.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked through and the wild rice is tender.
04 - Transfer the chicken to a cutting board and shred using two forks, then return the shredded meat to the slow cooker.
05 - Melt butter in a small saucepan over medium heat, then whisk in flour and cook for 1 to 2 minutes to form a light roux.
06 - Slowly whisk the heavy cream into the roux and heat until the mixture thickens, then stir it into the slow cooker.
07 - Stir well, re-cover, and cook on LOW for an additional 20 to 30 minutes until the soup is creamy and heated throughout.
08 - Remove and discard the bay leaf, taste the soup, and adjust seasoning as needed. Ladle hot into bowls and serve.
# Helpful Tips:
01 -
- The wild rice gives it this incredible chewy texture that makes every spoonful feel substantial
- It basically makes itself while you go about your day, then rewards you with something that tastes like you fussed over it for hours
02 -
- Wild rice takes significantly longer to cook than regular white rice, which is why it holds up so well in a slow cooker without turning to mush
- Adding the cream mixture at the very end instead of at the beginning prevents it from breaking or becoming grainy during the long cook
03 -
- If you want to add spinach, fold it in during the last ten minutes so it wilts gently without turning muddy green
- Cornstarch slurry works as a gluten-free thickener alternative, but use half the amount you would with flour since it is much more potent