It seems whenever I post something sunny it will soon after snow, and when I post something for the cold it’s suddenly 70 degrees. This recipe came across my Facebook news feed the same morning we got snow in Denver. It looked so warm and delicious, I ran and got my crock pot and defrosted some crusty French bread. Alas, everything melted by noon and by three p.m. we had all the windows open. Colorado weather – you so crazy.
Nevertheless, I fired up the crock pot and I was so pleased that the recipe was as yummy as it looked. There are so many of these 45-second cooking videos floating around, I wonder how many of these recipes are tried and true. This one is a winner for sure!
Below you’ll find the recipe exactly as written by TipHero as well as the instructional video. I followed their recipe to a T using the cook-on-high for 4 hours option. I also substituted 2% milk for whole as I need whole milk like a hole in the head.
This soup is so easy to make and hearty enough for a meal. I could easily see using the same roux as a base for a creamy mushroom and sausage soup or a creamy wild mushroom and rice soup.
We definitely had to add salt and pepper just before serving. Luckily the Hubs is ready and willing to be my taste tester (when forced). Even our super finicky “I only eat hotdogs and Panera” 4.5-year-old enjoyed it. Once she tasted it. After 10 minutes of pleading, bribing, and serious threats to her favorite My Little Ponies. C’est la vie.
- ½ Cup uncooked wild rice
- ½ Cup uncooked basmati rice
- 1-½ lb. chicken breast
- 1 Cup onion, diced
- 1 Cup carrot, diced
- ¾ Cup celery, diced
- 4-5 cloves garlic, minced
- 1-2 bay leaves (depending on strength)
- 6 Cups low sodium chicken broth
- 2 Cups water
- 1 tbsp. Italian seasoning
- 1-½ tsp. Black pepper
- 2 tsp. salt
- 5 tbsp. butter
- ½ Cup all purpose flour
- 2 Cups whole milk
- Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, Italian seasoning, salt, and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
- Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
- Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
- Add the bechamel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, the soup will thicken as it stands.