Today we are sharing an adapted recipe for Crock-Pot Mushroom Wild Rice Chicken Soup. This recipe came from an easy crockpot recipes cookbook I had the chance to try. Do you love crock-pot, slow-cooker recipes? We do. If you love mushroom soup your going to love this easy recipe. Bonus, finding a new cookbook.
Crock Pot Mushroom Wild Rice Chicken Soup
I love making crock-pot recipes often for several reasons. Prep is usually easy, then it finishes cooking in the crock-pot. Giving me more time, which is great if you are busy.
Stock the Crock
My daughter, Sammie spotted two recipes she wanted me to try. Phyllis’s mushroom risotto, and her slow cooker Chicken and Wild Rice Soup recipe.
Chicken and Wild Rice Soup is on page 37 of Stock the Crock. Let me say, this recipe was a big hit, creamy, and so delicious.
Crockpot Mushroom Wild Rice Chicken Soup
We adapted it slightly. Here’s how to make it. First: Pre-spray your crockpot or slow cooker, with Pam.
Then you slice up your mushrooms, chop your onions, green onions, and mince your garlic. Put into the crockpot, and pour in your chicken stock. Add a pinch of salt, and ground pepper. Stir it, together.
Buy pre cut chicken, or cut up your chicken breasts (The original recipe calls for chicken thighs, which might be even more flavorful but, we prefer leaner, boneless skinless breasts. Overall, I don’t think it affected the taste.) Lid, and cook for 4-1/2 hours.
When chicken is cooked, add wild rice. (If needed, take out your chicken to cut it up or debone, and return to crock-pot / slow-cooker.)
Once wild rice is cooked about 45 minutes later, make a flour-water mixture to thicken the soup. Add cream and butter. Stir, and serve. Optional, add garnish with more mushrooms, and green onions. This is seriously, so easy!
Mushroom Wild Rice Chicken Soup
- 1-1/2 pounds boneless chicken breasts cut up
- 1 onion peel and chop
- 3 cloves garlic peel and mince
- 3 stocks green onion chop
- 1 basket cremini mushrooms rinse well
- 8 cups organic chicken broth
- 2/3 cup organic wild rice
- 1/4 cup flour
- 1/3 cup water
- 1 cup half n half
- 2 tablespoon butter
Chop onion, and green onions
Pre spray crock-pot with Pam cooking spray, and add veggies to crockpot.
Add chicken broth, dash of salt, and black pepper. Stir
Slide in chicken, stir, and lid pot. Cook until chicken is cooked about 5 hours.(cut up chicken and return to pot.
Add wild rice, and cook for 45 minutes.
Add flour/water slurry. Cream, and butter.
Cook 15 minutes.
Add garnishes, of more sliced mushrooms and green onions if desired.
Optional use chicken thighs, add cooking sherry per original recipe.
Adapted from Phyllis Good
What I’ve loved about Stock the Crock slow cooker recipes so far
- The recipes are easy to follow
- The cookbook has beautiful photos
- The cookbook contains everyday recipes
- Covers a nice variety of recipes, sides, and treats. (210 pages)
- It covers slow cooker fundamentals
- Recipes are broken down in index by icons for gluten-free, vegan, vegetarian, paleo-friendly, cooking for one or two, and cooking for picky eaters
The first recipe I tried from the book was a whole chicken dinner in the slow cooker. Which I served when my daughter and her family were down here during the fires in Northern Ca. Everyone really enjoyed it.
But, this creamy mushroom soup is my favorite recipe so far. You can preview the cookbook, which comes in paperback, library binding, and on Kindle.
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