Slow-Cooker Creamy Chicken and Wild Rice Soup

 


Ingredients

  • 1
    lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
  • 1/2
    cup uncooked wild rice
  • 1/4
    cup fresh or frozen chopped onions
  • 2
    cans (10 3/4 oz each) condensed cream of potato soup
  • 1
    can (14 oz) roasted garlic-seasoned chicken broth
  • 2
    cups frozen sliced carrots
  • 1
    cup half-and-half

  • Steps

1 Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild 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. Cover; cook 15 to 30 minutes longer or until hot.

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