Name: Erickson Slow Cooker Chicken & Wild Rice Soup
Yield: 6–8 servings
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.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Chicken & Wild Rice Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.