Slow-Cooker Cheesy Chicken & Bacon Soup

Slow cooked creamy, cheesy chicken soup with bits of bacon and green onions. Makes a great lunch or side dish to a hearty meal.

Photo by Denise R.
Adapted from bettycrocker.com

PREP TIME

30

minutes

TOTAL TIME

450

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

450

minutes

SERVINGS

8

servings

Adapted from bettycrocker.com

Ingredients

  • 4

    thick slices bacon, chopped (4-ounces)

  • 1

    tablespoon Gold Medal™ all-purpose flour

  • 1

    tablespoon Montreal chicken seasoning

  • 1/2

    teaspoon salt

  • 1

    (20-ounce) package chicken thighs, boneless skinless (about 6)

  • 2

    cartons (32-ounces each) Progresso™ chicken stock

  • 1

    cup uncooked wild rice

  • 1

    bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens)

  • 1/2

    cup celery, diced

  • 1/2

    cup carrot, diced

  • 4

    cups sharp cheddar cheese, shredded

  • 1

    cup heavy whipping cream

Directions

Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate. Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside. Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix stock, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens. Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese and the whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.

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