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Erickson Slow Cooker Chicken & Wild Rice Soup
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
Ingredients
1 1/2 lb boneless skinless chicken thighs
1 cup wild rice blend, rinsed
1 onion, diced
3 carrots, diced
3 celery ribs, diced
3 garlic cloves, minced
6 cups low-sodium chicken stock
1 tsp dried thyme
1 bay leaf
1 1/2 tsp kosher salt
1 cup heavy cream
2 tbsp butter
Directions
1. Add chicken, rice, onion, carrots, celery, garlic, stock, thyme, bay leaf, and salt to the slow cooker.
2. Cook on LOW 6 to 7 hours until rice is tender and chicken reaches 165°F.
3. Remove chicken, shred, and return it to soup.
4. Stir in cream and butter and heat another 10 minutes. Remove bay leaf and adjust seasoning.
1. Add chicken, rice, onion, carrots, celery, garlic, stock, thyme, bay leaf, and salt to the slow cooker.
2. Cook on LOW 6 to 7 hours until rice is tender and chicken reaches 165°F.
3. Remove chicken, shred, and return it to soup.
4. Stir in cream and butter and heat another 10 minutes. Remove bay leaf and adjust seasoning.
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