Cooked - Chicken Slow Cooker Mushroom Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Slow Cooker Mushroom Soup

8.0

2 pounds boneless skinless chicken breasts or thighs

16 oz cremini mushrooms, sliced

1 medium onion, diced

4 garlic cloves, minced

3 celery stalks, sliced

2 medium carrots, peeled and sliced

2 cans (10.5 oz each) cream of mushroom soup

4 cups low-sodium chicken broth

1 cup water

1 cup wild rice blend, uncooked and rinsed

2 teaspoons fresh thyme leaves

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

2 bay leaves

1 cup heavy cream or half and half

2 tablespoons butter

2 tablespoons fresh parsley, chopped

Layer vegetables: Place diced onion, minced garlic, sliced celery, and sliced carrots in the bottom of the slow cooker.
Add chicken: Place chicken on top of the vegetables. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
Add mushrooms and rice: Add sliced cremini mushrooms and rinsed wild rice blend over the chicken.
Add liquid: Pour both cans of cream of mushroom soup into the slow cooker. Add chicken broth, water, fresh thyme, and bay leaves. Stir gently to combine.
Cook: Cover and cook on LOW for 6 to 7 hours until rice is tender and chicken shreds easily.
Shred chicken: Remove chicken and shred with two forks. Remove and discard bay leaves. Return shredded chicken to the slow cooker.
Add cream: Switch to LOW. Add heavy cream and butter. Stir until butter melts and cream is fully incorporated. Do not add cream on HIGH.
Season and serve: Taste and adjust seasoning. Stir in fresh parsley. Ladle into bowls and serve with crusty bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 2 weeks ago

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