Slow Cooker Cheesy Chicken, Broccoli, Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1 small onion chopped
- 1 teaspoon dried parsley
- 3 tablespoons cornstarch
- 1/4 teaspoon dried thyme
- 4 garlic cloves minced
- 1 tablespoon chicken bouillon
- 4 cups low sodium chicken broth
- 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 14.5 oz. jar prego homestyle alfredo
- 2 cups freshly grated sharp cheddar cheese
- 1/8 - 1/4 teaspoon red pepper flakes ((optional))
- 1/2 tsp each dried oregano cumin, salt, pepper
- 3 cups half and half ((i use nonfat))
- sharp cheddar cheese ( freshly grated)
- cooked and crumbled bacon ((optional))
- Carbohydrate 15.1042770841161 g
- Cholesterol 49.5071861333333 mg
- Fat 8.73911466250043 g
- Fiber 4.28352069696563 g
- Protein 25.1259338158356 g
- Saturated Fat 2.43496638200008 g
- Serving Size 1 1 -8 (354g)
- Sodium 866.498928016744 mg
- Sugar 10.8207563871505 g
- Trans Fat 1.08874003283334 g
- Calories 233 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).
