This old-fashioned slow cooker supper has the kind of staying power only a truly dependable church-supper recipe can earn. Brought home from Minnesota in 1975, it makes the most of wild rice, which is a classic ingredient in that region, and turns just a handful of pantry and freezer-friendly basics into a warm, hearty meal that practically cooks itself while the day goes on.
Serve this with buttery crackers, crusty bread, or a simple green salad to round out the meal. If you are feeding a crowd, a fruit salad or crisp vegetable tray works especially well on the side, since the rich, creamy broth pairs nicely with something fresh and bright.
Slow Cooker 4-Ingredient Creamy Chicken Wild Rice Soup
Servings: 6
Ingredients
1 1/2 pounds boneless chicken breasts
1 cup wild rice, rinsed
2 cans (10.5 ounces each) cream of chicken soup
4 cups chicken broth
Directions
1. Lightly rinse the wild rice under cool water. Place the chicken breasts in the bottom of the slow cooker, then add the wild rice, cream of chicken soup, and chicken broth.
2. Stir gently just enough to combine the soup and broth around the chicken. Cover and cook on low for 6 to 7 hours, until the wild rice is tender and the chicken is fully cooked.
3. Remove the chicken breasts to a plate or cutting board. Shred the chicken with two forks.
4. Return the shredded chicken to the slow cooker and stir it back into the soup. Let it sit for 5 to 10 minutes so everything settles together, then ladle into bowls and serve hot.
Variations & Tips
Richer flavor: For a deeper, heartier taste, use bone-in chicken thighs instead of boneless breasts. Cook them the same way, then remove the bones and shred the meat before stirring it back into the soup.
For picky eaters: Shred the chicken very finely so it blends right into the broth and is easier for little ones to enjoy. You can also serve it with crackers for dipping, which always helps make supper feel a little more fun.
Thickness tip: If the soup seems thicker than you like after cooking, stir in a splash of extra chicken broth before serving. If you prefer it extra creamy, let it stand uncovered for a few minutes after shredding the chicken so it thickens a bit more.
Make-ahead note: This soup reheats well for lunch the next day. Store leftovers in the refrigerator and add a little broth when warming, since wild rice will continue to soak up liquid as it sits.