1 pound chicken breasts
4 cups broccoli florets chopped
1 cup uncooked wild rice blend, rinsed and drained
1 small onion, chopped
4 cloves garlic, minced
1/8 – 1/4 teaspoon red pepper flakes (optional)
1 12 oz. can evaporated milk
4 cups chicken stock or broth
1 tablespoon chicken bouillon
1 teaspoon dried parsley
1/2 teaspoon each dried oregano, ground cumin, salt and pepper
1/4 teaspoon dried thyme
3 tablespoons cornstarch
3 cups half and half (I use nonfat)
14.5 oz Alfredo sauce(check blog for homemade)
2 cups FRESHLY grated sharp cheddar cheese
Freshly grated sharp cheddar cheese
Cooked and crumbled bacon (optional)
Add chicken to the bottom of the slow cooker followed by all of the ingredients up to the cornstarch (do not add cornstarch and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
Meanwhile, whisk half and half with cornstarch and add to slow cooker. Add chicken and cook on HIGH for 15-20 minutes or until thickened. Stir in Alfredo followed by cheese, stirring until melted.
Taste and add additional salt, pepper, red pepper as desired. If you would like a less “chunky” soup, stir in additional broth/half and half.
Garnish individual servings with freshly cheese and bacon (optional).