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:

1. Place chicken in the bottom of the slow cooker. Then add the rest of the ingredients up until the cornstarch.
2. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
3. Remove chicken and rest for 5 minutes. Chop or shred.
4. Whisk together cornstarch with half and half. Add to slow cooker with chicken.
5. Cook on HIGH for 15 to 20 minutes or until thickened.
6. Stir in alfredo and sharp cheddar cheese until it melts.
7. Season with additional salt and pepper if needed.
8. Serve topped with additional cheese and bacon.

Recipe from Carlsbad Cravings

Posted on Fantastical Sharing of Recipes