Let’s talk comfort in a bowl. Simple, easy, let your crockpot do all the work for you, comfort in a bowl – i.e. the very best kind.
I have been on a soup bender like no other. We’re talking at least one pot a week. Sometimes more. I can’t stop. And won’t stop. It’s just too good this time of the year.
And when you combine that love of soup with my crazy love for my crockpot? Well, that’s just a winner winner chicken dinner. Big time.
CROCKPOT CHICKEN, WILD RICE AND BUTTERNUT SQUASH SOUP
Prep time:
Cook time:
Total time:
Serves: 8
Recipe Modified from: cookiemonstercooking
Ingredients
- 1 onion, chopped
- 4 cups cubed butternut squash (¾-inch chunks)*
- ¾ cup uncooked wild rice (or wild rice blend)
- 7 cups low-sodium veggie or chicken broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons cumin
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 2 large boneless skinless chicken breasts
- 1 bunch swiss chard, stems removed and chopped
Instructions
- Add the onion, butternut squash, rice, broth, garlic, salt, pepper, cumin, paprika and cinnamon to a crockpot. Mix to combine. Nestle the chicken breasts into the mixture. Cover and cook on low for about 7 to 8 hours, until the veggies and chicken are tender and the rice is nice and soft.
- Turn off the crockpot. Remove the chicken from the crockpot and place on a cutting board. Shred with two forks and then return the chicken to the crockpot. Add in the swiss chard and mix to combine. Place the cover back on the crockpot and let sit for 10 minutes. Taste and add additional salt / pepper if needed.
Notes
You’ll get about 4 cups from a small 2 pound butternut squash. Prep time will be less if you use pre-cut butternut squash chunks!
Photo Credit: cookiemonstercooking