Creamy Slow Cooker Chicken Mushroom (Printable)

Hearty slow cooker soup with tender chicken, mushrooms, and wild rice in a creamy broth.

# What You Need:

→ Meats

01 - 1 lb boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups sliced cremini or button mushrooms
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 medium onion, diced
06 - 3 cloves garlic, minced

→ Grains

07 - 3/4 cup uncooked wild rice, rinsed

→ Liquid & Dairy

08 - 6 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 bay leaf
14 - 1 1/2 tsp salt, plus more to taste
15 - 3/4 tsp black pepper

→ Thickener

16 - 1/4 cup all-purpose flour or gluten-free flour blend

# How To Cook:

01 - Add chicken, mushrooms, carrots, celery, onion, garlic, wild rice, thyme, rosemary, bay leaf, salt, and black pepper to the slow cooker.
02 - Pour in the chicken broth and stir everything together until evenly distributed.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked through and the wild rice is tender.
04 - Transfer the chicken to a cutting board and shred using two forks, then return the shredded meat to the slow cooker.
05 - Melt butter in a small saucepan over medium heat, then whisk in the flour to form a roux and cook for 1 to 2 minutes until lightly golden.
06 - Slowly whisk the heavy cream into the roux and heat until thickened, then pour the mixture into the slow cooker and stir to combine.
07 - Re-cover the slow cooker and continue cooking on LOW for an additional 20 to 30 minutes until the soup is creamy and heated through.
08 - Remove and discard the bay leaf, taste the soup, and adjust seasoning as desired before serving hot.

# Expert Tips:

01 -
  • It does almost all the work while you go about your day without hovering over a stove
  • The wild rice gives it this incredible chewy texture that regular rice soups just cannot match
02 -
  • Wild rice takes longer to cook than you might expect so do not rush it or you will get hard crunchy bits in your spoon
  • Adding the cream mixture at the very end prevents it from breaking or curdling during the long cook
03 -
  • Do not lift the lid during the first six hours because every peek adds about 15 minutes of cooking time lost to steam
  • If the soup is too thick after sitting, stir in a splash of warm broth rather than water to keep the flavor consistent

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