Total Time: 7 hrs 35mins
Prep Time: 5 mins
Cook Time: 7 hrs 30 mins
Ingredients
- 1 and 1/2 pounds skinless boneless chicken
breasts
- 1 10.8 ounce package frozen
vegetables
- 1/2 medium yellow onion diced
- 4 cups chicken broth
- 1 cup long grain wild rice
- 2 teaspoons salt
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1/4 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 12 ounce cans evaporated milk
Directions
1.
Place the chicken,
frozen vegetables, diced onion, chicken broth, wild rice, and seasonings (salt,
rosemary, bay leaves, and garlic powder) into the slow cooker.
2.
Cook on low heat
for 7 hours or high heat for 3.5 hours.
3.
Remove the chicken
from the slow cooker and place on a plate, shred with two forks and add back to
the slow cooker.
4.
In a small bowl
combine the cornstarch and water, stir to combine until smooth and silky. Add
the cornstarch mixture and evaporated milk to the slow cooker.
5.
Continue cooking
on high for an additional 30 minutes or low for an additional 40 minutes until
soup is thick and creamy.
6. Serve warm and enjoy!
