Slow Cooker Chicken and Wild Rice

Ingredients:

2 boneless, skinless chicken breasts or thighs (about 1.5 pounds)

1 cup wild rice (or wild rice blend)

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

1 cup mushrooms, sliced (optional)

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

2 bay leaves

Salt and pepper, to taste

1 cup heavy cream or milk (optional, for a creamy finish)

Instructions

Step 1: Prepare the Ingredients

Rinse the wild rice under cold water to remove excess starch.

Pat the chicken dry and season both sides with salt and pepper.

Step 2: Layer in the Slow Cooker

Place the diced onion, carrots, celery, and mushrooms (if using) in the bottom of your slow cooker.

Add the rinsed wild rice on top, then arrange the seasoned chicken pieces over the vegetables.

Sprinkle in the minced garlic, thyme, and bay leaves. Pour in the chicken broth, then season lightly with additional salt and pepper.

Step 3: Slow Cook to Perfection

Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the rice is fully cooked.

💡 Tip: Avoid opening the lid during cooking to maintain consistent heat and proper cooking time.

Step 4: Add a Creamy Finish (Optional)

If you prefer a creamy texture, stir in the heavy cream or milk during the last 30 minutes of cooking.

Allow it to heat through gently without boiling.

Step 5: Shred and Combine

Remove the chicken from the slow cooker and shred it using two forks.

Discard the bay leaves, then return the shredded chicken to the pot. Stir well to combine all the flavors.

Step 6: Serve and Enjoy

Taste and adjust seasoning as needed.

Serve the soup hot, garnished with fresh herbs like parsley or thyme for a bright finish.

Pair with warm crusty bread for a hearty, comforting meal.