Crockpot Creamy Chicken, Wild Rice, and Sweet Potato Soup

• Meat

  • 1 tsp Poultry/chicken seasoning

• Produce

  • 3/4 1 cup large carrot, large
  • 1/2 1 cup small onion, small
  • 1 1 cup small sweet potato, small
  • 3/4 2 cup stalks celery
  • 2 tsp Garlic
  • 1/4 tsp Oregano, dried
  • 1/2 tsp Parsley, dried

• Pasta & Grains

  • 1 cup Wild rice blend

• Baking & Spices

  • 5/8 cup Flour, white
  • 1 Salt & pepper

• Dairy

  • 1/2 cup Butter
  • 2 cups Whole milk

• Liquids

  • 6 cups Water

• Other

  • 2 Leaves bay
  • 3/4 pound ths boneless skinless chicken thighs (or breasts

Found on chelseasmessyapron.com

Description

Directions

• I use a 6 quart crockpot for this recipe. If you have smaller than 5 quart, you will want to halve this recipe.
• Trim the chicken of fat. Add chicken breasts or thighs and uncooked wild rice blend to a large crockpot
• Add in the water and bouillon granules or chicken stock.
• Prep the veggies: dice the onion, thinly slice the celery, thinly slice the carrot, mince garlic, peel and dice the sweet potato. Place all veggies in the crockpot.
• Add all of the seasonings: 2 bay leaves, dried parsley, oregano, thyme, garlic powder, onion powder, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and poultry seasoning.
• Stir, cover, and cook on low for 5-8 hours or high for 3-5 hours or until vegetables are tender and chicken is cooked through and shreds easily.
• About 30 minutes before soup is done, place the butter in a small pot over medium heat. Whisk until melted and then slowly whisk in the flour. Allow to bubble and cook whisking constantly for 1 minute.
• Slowly add 2 cups of the milk and whisk as you add.
• Allow to sit over medium heat until thickened stirring occasionally.
• Remove the chicken and shred. Pour in the cream mixture and gently stir in the soup. Return the chicken to the soup.
• Add extra milk or additional broth if you want a brothier soup. (We like it thicker and chunkier)
• Remove the bay leaves.
• Taste and add any additional seasoning to taste (usually a bit more salt/pepper)
• If desired top with fresh chopped parsley