Slow Cooker Cheesy Chicken, Broccoli, Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1/2 teaspoon salt
- 1 small onion chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cumin
- 4 cloves garlic minced
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- garnish
- 1 tablespoon chicken bouillon
- 1 pound chicken breasts
- 1 12 oz. can evaporated milk
- 1 cup uncooked wild rice blend rinsed and drained
- 4 cups broccoli florets chopped
- 1/8 – 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken stock or broth
- add later:
- 3 cups half and half (i use nonfat)
- 1 14.5 oz. jar prego homestyle alfredo
- 2 cups freshly grated sharp cheddar cheese
- freshly grated sharp cheddar cheese
- cooked and crumbled bacon (optional)
- Carbohydrate 16.0229093200832 g
- Cholesterol 48.4431861333333 mg
- Fat 7.88205748779274 g
- Fiber 5.1729226285577 g
- Protein 21.9889899802055 g
- Saturated Fat 2.15818037580108 g
- Serving Size 1 1 -8 (373g)
- Sodium 385.776544350604 mg
- Sugar 10.8499866915255 g
- Trans Fat 1.08527517035706 g
- Calories 215 calories
Add chicken to the bottom of the slow cooker followed by all of the ingredients up to the cornstarch (do not add cornstarch and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.Meanwhile, whisk half and half with cornstarch and add to slow cooker. Add chicken and cook on HIGH for 15-20 minutes or until thickened. Stir in Alfredo followed by cheese, stirring until melted.Taste and add additional salt, pepper, red pepper as desired. If you would like a less “chunky†soup, stir in additional broth/half and half.Garnish individual servings with freshly cheese and bacon (optional).
