I’m not a fan of complicated recipes. Don’t get me wrong, mama taught me well and I can certainly cook. I just don’t seem to ever have the time.
Especially if your diet focuses on clean high protein recipes, I find that I spend so much time planning my meals, that I lose interest when it comes to actually creating them. I’m a huge fan of crockpot recipes! A couple of minutes in the morning to toss some things in, and you come home to a healthy, home cooked meal! Here’s one of the easiest Chicken Soup Crockpot Recipes you’ll ever find.
If you’re hitting it hard at the gym and looking to pack on muscle or lose weight, then you need to focus on well rounded high protein recipes. Here’s what you’ll need to buy for this Chicken Crockpot Recipe:
1 1/2 pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 pound cremini mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1 cup half and half*
2 tablespoons chopped fresh parsley
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
- Remove chicken from the slow cooker and shred, using two forks.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
- Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.