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Slow-Cooker Cheesy Chicken and Bacon Soup
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Prep Time:
30 minutes
Total Time:
7 hours 30 minutes
Enhance chicken wild rice soup in the slow cooker with crispy bacon for extra flavor!
Ingredients:
  • 4 slices thick-sliced bacon, chopped (4 oz)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon Montreal chicken seasoning
  • 1 package (20 oz) boneless skinless chicken thighs (about 6)
  • 2 cartons (32 oz each) Progresso™ Chicken Broth Reduced Sodium
  • 1 cup uncooked wild rice
  • 1 bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens)
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 4 cups shredded sharp Cheddar cheese (16 oz)
  • 1 cup heavy whipping cream
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a 10-inch skillet, cook the bacon over medium heat until it is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, then cover and refrigerate.
  • In a medium bowl, combine flour, Montreal chicken seasoning, and salt. Add the chicken and toss until coated; set aside.
  • Turn up the heat to medium-high, then sear the chicken in the skillet until golden brown on one side for 4 to 5 minutes. Flip the chicken and cook for another 1 to 2 minutes until browned. In the meantime, combine broth, wild rice, green onion whites, celery, and carrot in the slow cooker, and reserve green onion greens in the refrigerator.
  • Combine the cooked chicken along with the drippings in the slow cooker with the rice mixture. Cover and let it cook on the Low heat setting for 7 to 8 hours. Give the chicken a rough chop, return it to the cooker, and mix in 3 cups of cheese. Cover again and heat for 10 to 15 minutes until the cheese is almost melted. Stir in the whipping cream. Serve the soup in 8 bowls and garnish with the remaining 1 cup of cheese, bacon, and green onion greens. Enjoy!

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