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Creamy Chicken and Wild Rice Soup (Crock Pot)

1 lb boneless skinless chicken thighs, cut into 1-inch pieces (5 thighs)
1/2 cup rice, uncooked
1/4 cup onion, chopped (fresh or frozen is fine)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (14 ounce) can chicken broth
1/4 teaspoon garlic powder
2 cups frozen sliced carrots
1 cup half-and-half
1 Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix rice, onions, soup, broth and carrots; pour over chicken.
2 Cover; cook on Low heat setting 7 to 8 hours.
3 Stir in half-and-half. Increase heat setting to High.
4 Cover; cook 15 to 30 minutes longer or until hot.

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