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Slow-Cooker Cheesy Chicken and Bacon Soup

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Slow-Cooker Cheesy Chicken and Bacon Soup
  • Prep 30 min
  • Total 7 hr 30 min
  • Servings 8
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How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!
Updated Oct 30, 2017

Ingredients

  • 4 slices thick-sliced bacon, chopped (4 oz)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon Montreal chicken seasoning
  • 1/2 teaspoon salt
  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
  • 2
    Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
  • 3
    Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
  • 4
    Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.

Tips from the Betty Crocker Kitchens

  • tip 1
    Snip bacon with scissors directly into skillet to keep from dirtying one more cutting board.
  • tip 2
    Resist the urge to substitute white rice for the wild rice. Wild rice isn’t actually rice at all – it’s a water-grass seed, and it behaves differently than regular rice.

Nutrition

540 Calories, 35g Total Fat, 34g Protein, 23g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
19g
95%
Trans Fat
1g
Cholesterol
160mg
54%
Sodium
1270mg
53%
Potassium
370mg
11%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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