Mango Pico De Gallo
Craving comfort? This Crockpot Creamy Chicken And Wild Rice is an easy, cozy slow cooker dinner perfect for any night. Discover the recipe.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 box (6 oz) long-grain and wild rice blend such as Uncle Ben's, including the seasoning packet
- 1 cup diced yellow onion from about 1 medium onion
- 1 cup sliced carrots from about 2 medium carrots
- 1 cup sliced celery from about 2 stalks
- 8 oz cremini mushrooms sliced
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp black pepper freshly ground
- 1 cup heavy cream or half-and-half at room temperature
- 2 tbsp all-purpose flour or cornstarch for a gluten-free option
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Step 1: Combine Ingredients. Place the chicken breasts in the bottom of a 6-quart slow cooker. Top with the wild rice blend (including the seasoning packet), diced onion, sliced carrots, celery, mushrooms, minced garlic, dried thyme, and black pepper. Pour the chicken broth over everything and gently stir to combine.
- Step 2: Slow Cook. Secure the lid on the slow cooker. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through and the rice is soft.
- Step 3: Shred the Chicken. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the soup.
- Step 4: Create the Creamy Base. In a separate small bowl, whisk together the heavy cream and all-purpose flour until completely smooth with no lumps. This is the secret to a perfectly creamy, non-lumpy soup. Slowly pour this slurry into the slow cooker, stirring constantly as you pour to incorporate it smoothly.
- Step 5: Thicken and Serve. Put the lid back on the slow cooker and cook on HIGH for an additional 15-20 minutes, or until the soup has thickened to your desired consistency. Do a final taste test and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley.
Notes
Chef's Tips: For the best flavor, use a good quality long-grain and wild rice blend that includes a seasoning packet, as this adds a significant depth of flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; you can thin it with a splash of chicken broth or milk when reheating.
Variations: You can use boneless, skinless chicken thighs instead of breasts for more flavor. For extra greens, stir in a few handfuls of fresh spinach during the last 5 minutes of cooking until it wilts.
Important Note: Always add the dairy-based cream mixture at the end of the cooking time. Adding it at the beginning can cause it to curdle over the long cooking period.
