Slow Cooker Creamy Chicken Bacon Broccoli & Cheddar Wild Rice Soup

• Gluten free

• Meat

  • 1 lb Bacon
  • 1 tbsp Chicken bullion
  • 2 lbs Chicken thighs

• Produce

  • 3 cup Broccoli
  • 2 tbsp Garlic
  • 1 Onion, large
  • 1 tbsp Parsley, fine
  • 1 tsp Thyme, dried

• Canned Goods

  • 32 oz Chicken stock
  • 1 cup Chicken stock
  • 1 can Evaporated milk

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tbsp Cornstarch
  • 1 tsp Garlic salt
  • 1 1/2 cups Wild rice mix

• Dairy

  • 2 cups Cheddar cheese, grated
  • 8 oz Cream cheese
  • 2 cup Heavy whipping cream

Found on eazypeazymealz.com

Description

Ingredients

• 2 lbs chicken thighs, boneless, skinless, fat trimmed off
• 1 1/2 cups wild rice mix
• 1 large onion
• 2 Tbs minced garlic
• 32 ounces Chicken Stock
• 1 can Evaporated milk (12 ounces)
• 1 Tbs Parsley (chopped fine)
• 1 Tbs chicken bullion
• 1 tsp dried thyme
• 3 cup broccoli chopped
• 1 lb bacon of choice
• 2 cups grated cheddar cheese
• 2 cup heavy whipping cream
• 1 cup chicken stock
• 2 Tbs cornstarch
• 8 ounces cream cheese
• 1 tsp garlic salt
• 1 tsp black pepper

Directions

• Add chicken to the bottom of the slow cooker.
• Top with wild rice, onion, minced garlic, chicken stock, evaporated milk, parsley, bullion, thyme, and broccoli
• Stir it up. Cover and cook on high for 3-4 hours
• Remove chicken and chop, and return to pot.
• Meanwhile, in a blender, mix together heavy whipping cream, cream cheese, garlic salt, corn starch, and chicken stock, and blend until mixed.
• Add chicken and bacon into crock pot, followed by the sauce in the blender. Cook on HIGH for 15-20 minutes or until thickened.
• Stir in cheese until it is melted.
• Taste, season with salt and pepper to preference.
• Garnish with additional cheese and bacon if desired