Description
A make ahead crockpot meal for weeknights or company
Ingredients
3 large carrots, chopped
3 stalks celery, chopped
1 large onion, chopped
1 head roasted garlic, or 2 cloves fresh garlic, minced
1 cup wild rice
2–4 boneless, skinless chicken breasts
6 cups chicken bone broth
1 Tbsp poultry seasoning
1 can (gluten free) cream of mushroom soup
1 can (gluten free) cream of chicken soup
1/2 pound bacon, browned and drained or a cup of diced ham
2 cups potatoes, diced and cooked
1/2 cup dry white wine
2 cups shredded smoked gouda cheese
Salt and pepper
Instructions
In a large crockpot, place carrots, celery, and onion on the bottom, then a layer of wild rice. Generously season chicken breasts with salt and pepper, and lay on top of the rice and veggies. Sprinkle with poultry seasoning and minced garlic.
Pour bone broth along the side of the crockpot to avoid washing seasoning off the chicken. Cover, and cook on low for 6-8 hours. Shred chicken.
At this point, soup can be frozen.
Stir in cream soups, bacon (or ham), wine, cream, and potatoes. Stir well, and heat through, but do not boil. Then stir in grated cheese. Test for seasoning (I always add more black pepper).
- Prep Time: 30 minutes
- Cook Time: 6-8 hoouors
