Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice, rinsed
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 cup milk or half-and-half
- 2 tablespoons flour
- 2 tablespoons butter
- Optional: chopped parsley for serving
Instructions
- Add the chicken, wild rice, onion, carrots, celery, garlic, broth, salt, pepper, thyme, rosemary, and bay leaf to the slow cooker.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the rice is tender and the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, then slowly whisk in the milk until thickened.
- Stir the mixture into the soup to create a creamy texture.
- Remove the bay leaf, adjust seasoning if needed, and serve warm with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low (or 3–4 hours on high)
- Method: slow cooker
