Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 8 oz package frozen sliced mushrooms
- 1 cup frozen crinkle cut carrots heaping cup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups chicken broth
- 1 cup heavy cream for later
- 1 1/2 cups wild rice blend for later
Instructions
- Add the chicken thighs, frozen mushrooms, frozen carrots, thyme, parsley, onion powder, garlic powder, and chicken broth into the slow cooker and stir to mix everything well.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is thoroughly cooked.
- Once the chicken is cooked, shred it into bite-sized pieces using forks or a spatula.
- Stir in the heavy cream and wild rice blend into the slow cooker, mixing well.
- Re-cover the slow cooker and cook on high for an additional 1 to 1.5 hours, or until the rice is tender.
- Season with salt and pepper according to your taste.
Notes
Feel free to substitute chicken thighs with chicken breasts if preferred.
For more flavor, add your choice of vegetables such as celery or peas when cooking.
Make it lighter by using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg