SLOW COOKER CHICKEN WITH CONDENSED SOUP RECIPES

Name: Slow-Cooker Creamy Chicken and Wild Rice Soup
Prep time: 15 min
Total time: 7 h 45 min
Yield: 8
Ingredients: 1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces; 1/2 cup uncooked wild rice; 1/4 cup fresh or frozen chopped onions; 2 cans (10 3/4 oz each) condensed cream of potato soup; 1 can (14 oz) roasted garlic-seasoned chicken broth; 2 cups frozen sliced carrots; 1 cup half-and-half

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP RECIPE ...

Slow-Cooker Creamy Chicken and Wild Rice Soup Recipe ... image

Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.

Provided by Betty Crocker Kitchens

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

Nutrition Facts : Calories 250 , CarbohydrateContent 23 g, CholesterolContent 50 mg, FatContent 0 , FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 4 g, TransFatContent 0 g

SLOW-COOKER CHICKEN AND DUMPLINGS - FOOD, COOKING RE…

Slow-Cooker Chicken and Dumplings - Food, Cooking Re… image

If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.

Provided by Betty Crocker Kitchens

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 medium onion, finely chopped (1/2 cup)
4 boneless skinless chicken breasts (1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter or margarine, cut into pieces
1 cup frozen peas and carrots, thawed
1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
1/3 cup chopped fresh Italian (flat-leaf) parsley
1 hard-cooked egg, chopped
Additional freshly ground pepper

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

Nutrition Facts : Calories 520 , CarbohydrateContent 44 g, FatContent 4 , FiberContent 4 g, ProteinContent 30 g, SaturatedFatContent 7 g, ServingSize 1 1/2 Cups, SodiumContent 2120 mg

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