Slow Cooker Creamy Chicken and Wild Rice Soup
By á-33940
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Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup uncooked wild rice
- 1/4 cup fresh or frozen chopped onions
- 2 cans (10 3/4 oz each) condensed cream of potato soup
- 1 can (14 oz) chicken broth
- 1/4 teaspoon garlic powder
- 2 cups frozen sliced carrots
- 1 cup half-and-half or cream
Details
Preparation
Step 1
Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken. Cover; cook on Low heat setting 7 to 8 hours. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
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