Slow Cooker chicken with Mushroom soup recipe is out of this world. You must try it. It is so delicious. What makes this soup even better is that it can be slow cooked for hours and it turns out delicious. Toss in the chicken breast and mushrooms then let the slow cooker do its work. The simple ingredients are poured into a crock pot, and warmly simmer all day long. This unique recipe may become one of your favorites to cook often.
SLOW COOKER CHICKEN AND WILD RICE SOUP
Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken!
First things first, then. Has anyone else watched all of Netflix’s Gilmore Girls?
I just did, after all. And I can’t even speak.
Exist other episodes? Or is the conclusion left up to our imaginations?
Just perplexed, but I’m getting off track.
Instead, let’s discuss this soup. This chicken mushroom wild rice soup from a slow cooker. which is essentially noodle soup with chicken.
Nevertheless, creamier and with more mushrooms. simply because. Moreover, it is really cold.
In addition, I’m still perplexed by Gilmore Girls.
SLOW COOKER CHICKEN AND WILD RICE SOUP
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 8 HOURS
total time: 8 HOURS 15 MINUTES
Made in your crockpot, pure creamy comfort food! With vegetables, rice, and chicken, it’s so quick, simple, and filling!
INGREDIENTS:
- 1 1/2 pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 pound cremini mushrooms, thinly sliced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup half and half*
- 2 tablespoons chopped fresh parsley
DIRECTIONS:
- Add salt and pepper to taste when preparing chicken. Activate the slow cooker and add the chicken.
- Add the wild rice, chicken stock, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves after stirring. Taste and adjust the salt and pepper. For 6 to 8 hours, cook covered over low heat. In the final 30 minutes of cooking, add the mushrooms.
- Utilizing two forks, remove the chicken from the slow cooker and shred it.
- In a saucepan over medium heat, melt the butter.
- For approximately a minute, whisk in the flour until just just browned. Cook, whisking constantly, for about 4-5 minutes, or until slightly thickened; season with salt and pepper, to taste. Whisk in milk and half-and-half.
- Add milk mixture and chicken to the slow cooker after stirring. Add more half and half as necessary to get the correct consistency if the soup is too thick.
- If preferred, garnish with parsley and serve right away.
NOTES:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
SLOW COOKER CREAMY CHICKEN & MUSHROOMS
This dinner of creamy chicken and mushrooms comes together quickly and easily thanks to your slow cooker.
FEW INGREDIENTS BUT GREAT TASTE
Another dinner that astounds me is this one. I’ve said it before, but it bears repeating: I’m always amazed that such basic ingredients create the best-tasting dishes.
That’s what this chicken supper offers. Its ability to cook itself in a slow cooker is another wonderful feature. No bother or fuss at all!
CONDENSED SOUP–CANNED OR HOMEMADE
There are two types of condensed soup required for this dish. Use the canned variety if you want it to be simple to prepare. I always advise using the lower-sodium kind of condensed cream soups in cans. According to my way of thinking, if something seems too bland to your taste, you can always add more salt, but you cannot take it away. Furthermore, a lower-salt version will prevent your food from being overly salty because many crock pot recipes call for condensed cream soup in addition to other commercial ingredients that are likewise salty.
But as a result of discovering a fantastic recipe for inexpensive, delicious generic condensed cream soup, I now seldom ever buy soup from the store. This is another another useful method for adjusting the seasoning to your preferences.
THIGHS OR BREAST
You have a choice with this creamy chicken and mushrooms.
I substitute boneless skinless thighs for boneless skinless breast anytime breast is called for since I don’t like the texture or flavor of boneless skinless chicken breast cooked in the slow cooker. In addition, I think the finished texture is much superior, and black meat tastes better. But by all means utilize breast if you prefer them. I would advise you check for doneness earlier because, in my experience, breast tends to cook much more quickly.
THE RECIPE
Slow Cooker Creamy Chicken and Mushrooms
This dinner of creamy chicken and mushrooms comes together quickly and easily thanks to your slow cooker.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Main, Main Course
Cuisine: American
Keyword: chicken recipe, crockpot recipes, slow cooker chicken, slow cooker recipes
Servings: 6
Calories: 273kcal
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts
- 10.75 oz condensed cream of mushroom soup
- 10.75 oz condensed cream of chicken soup
- 2 tbs instant onion flakes
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 1 tsp garlic powder
- 8 oz crimini (baby bella) mushrooms sliced thickly or in half if small
Instructions
- In a small bowl, combine the soups with the quick onion, thyme, sage, and garlic powder.
- In the slow cooker, put the chicken. Cover the chicken with the soup mixture and add the cut mushrooms on top.
- Cook covered for 3–4 hours on high or 6–8 hours on low. THE TIMES ARE ESTIMATES.
Nutrition
Serving: 150.25g | Calories: 273kcal | Carbohydrates: 10g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 150mg | Sodium: 854mg | Potassium: 662mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 34mg | Iron: 2.4mg