Crockpot Cheesy Chicken, Broccoli, and Wild Rice Soup
What you need:
- 1 lb. chicken breasts
- 4 cups broccoli florets, chopped
- 1 cup uncooked wild rice blend, rinsed and drained
- 1 small onion, chopped
- 4 cloves minced garlic
- 1/8 to 1/4 tsp. red pepper flakes
- 1 can (12 oz.) evaporated milk
- 4 cups chicken broth
- 1 Tbsp. chicken bouillon
- 1 tsp. dried parsley
- 1/2 tsp. dried oregano
- 1/2 tsp cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. dried thyme
- 3 Tbsp. cornstarch
- 3 cups half and half
- 1 jar (14.5 oz.) Prego Alfredo sauce
- 2 cups shredded sharp cheddar cheese, plus some for serving
- Cooked and crumbed bacon
Directions:
- Place chicken in the bottom of the slow cooker. Then add the rest of the ingredients up until the cornstarch.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
- Remove chicken and rest for 5 minutes. Chop or shred.
- Whisk together cornstarch with half and half. Add to slow cooker with chicken.
- Cook on HIGH for 15 to 20 minutes or until thickened.
- Stir in alfredo and sharp cheddar cheese until it melts.
- Season with additional salt and pepper if needed.
- Serve topped with additional cheese and bacon.
Recipe from Carlsbad Cravings
Posted on Fantastical Sharing of Recipes