Remember how I said it’s been chilly here in Michigan lately? Well, this weekend it was even chillier, and wet, and grey. Total soup weather. And, total slow cooker weather, because those are the conditions that make me too sleepy to stand over a stove and cook something. It all worked out perfectly, because this month’s Recipe Redux theme was the No-Casserole Crockpot. Since I’m still in the middle of my 31 Days of Comfort Food, I thought a cozy chicken soup would be a nice crockpot recipe.
This was a really easy recipe to put together…probably a good thing, because usually you break out the chicken soup when someone is sick, right? I used a wild rice blend that included red and white quinoa, but you could use any rice that you like.
Slow Cooker Chicken Wild Rice Soup
1/2 T olive oil
1.5 lbs. boneless, skinless chicken breasts (2-3 breasts)
1 c. baby carrots
1 small onion, chopped
3 stalks celery, chopped
2 32 oz. containers low sodium chicken broth
1 c. wild rice or wild rice blend
3/4 t. garlic salt
1/3 t. pepper
1. Turn the crockpot on high. Heat the oil in the slow cooker and add the onions and celery, give a stir and let it soften for a few minutes.
2. Add the chicken, carrots, rice, broth, and seasonings. Make sure the rice is covered with broth.
3. Cook on high for 2 hours, then on low for 4 hours. Or you can cook on low for 8 hours if you are going to be gone all day.
4. Open the crockpot and shred the chicken with a fork, it should be falling apart at this point. Add more salt and pepper to taste.
Enjoy with bread or crackers! I made a batch of my gluten free crackers, of course.
Be sure to check out all the slow cooker recipes from the other Recipe Redux members below! I’m excited to get some new ideas for this winter!