• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Ebook!Subscribe to updates & get a recipe book!

Subscribe & Receive My Free Recipe Ebook!

The Chunky Chef

Comforting Family Recipes

  • All Recipes
  • Learn to Cook
  • Shop
    • My eBooks
    • Favorite Products
  • About
  • Contact
  • Trending:

    Slow Cooker

    Easy Dinners

    Desserts

    My Saved Recipe Box
  • Browse By:
  • Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Sides
    • Drinks
    • Desserts
    • Salads
    • Soups
    • Sandwiches
    • Healthy-ish
  • Ingredient
    • Chicken
    • Beef
    • Pork
    • Turkey
    • Seafood
    • Meatless
    • Pasta
  • Cuisine
    • Asian
    • Italian
    • Mexican
    • Hawaiian
    • Middle Eastern
    • Comfort Food
  • Method
    • One Pot
    • Crockpot
    • Instant Pot
    • Oven
    • Fried
    • Grilling/BBQ
  • Trending:

    Slow Cooker

    Easy Dinners

    Desserts

Home / Main Dishes / Soup

Creamy Chicken Wild Rice Soup

5
/5
40 minutes
17 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 01/22/2020

This post may contain affiliate links. Please read my disclosure policy.

Juicy chicken and tender vegetables cooked in a creamy and flavorful broth, mixed with nutty wild rice and topped with more golden brown mushrooms.

Recipes like my Copycat Zuppa Toscana and Creamy Broccoli Cheddar Soup are great for when you want an ultra-comforting family meal. We love cooking soups and stews during the Winter, and this is one of my Soup Recipes you’ll definitely want in your recipe rotation!

Bowl of chicken wild rice soup with spoon

CHICKEN WILD RICE SOUP RECIPE

This time of year, soups and stew reign supreme.  The cold weather just makes me crave a steaming bowl of comfort food!

Chicken and wild rice soup is one of my favorites; mainly because I get to have carbs… IN the soup.  Carb-addict here!

This is my version of a classic soup, made easy by using leftover or rotisserie chicken.  No leftovers?  No worries, I’ve details numerous other ways to make this soup down in the post; stovetop with raw chicken, slow cooker, instant pot, and how to make this soup ahead of time!

HOW TO MAKE THIS SOUP

As I mentioned above, I developed this recipe to use up leftover shredded chicken we had, so that’s what the main recipe uses.  If you don’t have leftovers or want to use raw chicken, there will be other versions of this recipe detailed in the recipe card.

  1. Cook rice (according to package directions)
  2. Brown mushrooms in dutch oven, then remove to a plate
  3. Saute vegetables in pot, then stir in seasonings and flour
  4. Stir in shredded chicken and most of the cooked mushrooms
  5. Add in liquids (chicken stock, dairy), stirring well.  Bring to a boil
  6. Reduce heat, cover and simmer for 15-20 minutes
  7. Stir in cooked rice and lemon juice
  8. Top bowls with reserved mushrooms

Chicken wild rice soup in dutch oven with ladle

COOKING TIPS FOR WILD RICE SOUP

  • COOK THE RICE SEPARATELY – I know it’s a pain, but most wild rice blends take much longer to cook than we want this soup to simmer.  If you want to cook the rice together with the soup, check out the slow cooker or instant pot versions in the recipe card.
  • USE GREAT CHICKEN – I love to use a homemade Rotisserie Chicken, but leftovers from another chicken meal, store-bought rotisserie, etc work really well.
  • WHICH WILD RICE TO BUY – have you ever looked at how many different varieties of wild rice, and blends, there are?  My personal favorite is Lundberg Wild Blend, which is what this recipe was developed and tested with.

Bowls of chicken wild rice soup

As a side note, notice that bowl on the top left?  My amazingly talented 10 year old daughter made it in a pottery class!  I think I may have to keep her on salary for pottery commissions 🙂 

VARIATIONS OF THIS RECIPE

  • PROTEIN SWAP – this soup is fabulous with turkey as well, which makes it a great use for leftover holiday turkey!
  • VEGETARIAN – to make this soup vegetarian, omit the chicken and use vegetable stock or broth instead.  Equally delicious!
  • MUSHROOM-FREE – not a mushroom fan?  That’s okay, you can omit them… not all chicken and wild rice soups use mushrooms.  I happen to love them, which is why I went heavy on them in this recipe, but they can be omitted and still have a wonderful soup.

SLOW COOKER/CROCKPOT VERSION

  1. Season 1 lb raw, boneless, skinless chicken breasts with salt and pepper, then add to the bottom of a 6 quart slow cooker.
  2. Add in UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf.
  3. Cover and cook on LOW for 6-8 hours.  Remove chicken and shred.
  4. In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  5. Stir dairy mixture and shredded chicken back into the slow cooker and cook on HIGH for 5-10 minutes.
  6. Stir in lemon juice and serve as directed.

Holding a bowl of wild rice soup

PRESSURE COOKER/INSTANT POT VERSION

  1. Add 1 lb raw, boneless, skinless chicken breasts, UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf to insert of Instant Pot.
  2. Cover and cook on manual (or high pressure, depending on your model) for 25 minutes.  Perform a natural pressure release for 5-10 minutes, then turn the valve to venting to release any remaining steam and pressure.
  3. Remove the chicken, shred it using two forks, and add it back into the instant pot.
  4. In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  5. Stir dairy mixture into the instant pot.  Select “saute” and cook 5-10 minutes.
  6. Stir in lemon juice and serve as directed.

MAKING CHICKEN WILD RICE SOUP AHEAD OF TIME

As with most soups that have grains in them, as they sit in the refrigerator, the grains absorb more and more liquid, making them mushy.

To avoid that, simply make this soup as directed, except DON’T add the cooked rice to the soup.  Store it separately, and add a bit to your bowl as you reheat the soup.

Crusty bread dipped in bowl of chicken wild rice soup

FREEZING

Dairy can be finicky to freeze, as it can sometimes separate, so if you do decide to freeze it as is, just know it hasn’t been tested.

My advice for freezing is to make this soup, minus the milk and half and half (or cream), and minus the rice.  Cool completely and freeze for up to 3 months.  Cooked rice can also be frozen.  Thaw overnight in the refrigerator, then when reheating the soup, add dairy and heat through, then add rice.

STORAGE

Leftovers should be refrigerated in an airtight container and consumed within 5 days.

SPECIAL EQUIPMENT FOR THIS RECIPE

  • Dutch Oven – Enameled cast iron is my favorite vessel to cook soup in!  LeCreuset is my favorite brand, but they’re pricey, so this Lodge is a good alternative!
  • Wild Rice Blend – this is the brand I like to use, and I’ve found it readily available at my grocery stores.
  • Slow Cooker – this slow cooker has been such a workhorse in my kitchen.
  • Instant Pot – in case you don’t have one, this is a great model.

Hearty and ultra comforting, this Chicken and Wild Rice Soup is full of tender chicken and veggies, a creamy broth, nutty wild rice, and topped with more golden brown mushrooms!  Stovetop, Slow Cooker and Instant Pot directions! #soup #chicken #wildrice #mushrooms #souprecipe #instantpot #slowcooker #crockpot #stovetop #dinner

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Hearty and ultra comforting, this Chicken and Wild Rice Soup is full of tender chicken and veggies, a creamy broth, nutty wild rice, and topped with more golden brown mushrooms!  Stovetop, Slow Cooker and Instant Pot directions! #soup #chicken #wildrice #mushrooms #souprecipe #instantpot #slowcooker #crockpot #stovetop #dinner

Creamy Chicken Wild Rice Soup

5 from 10 votes
Author: The Chunky Chef
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 363
Servings: 6 - 8 servings
(hover over # to adjust)
Print Rate Pin
Hearty soup made with juicy chicken, tender vegetables and nutty wild rice in a creamy broth.

Ingredients

  • 3/4 to 1 cup wild rice blend (I use Lundberg brand)
  • 4 Tbsp butter divided
  • 16 oz cremini or baby bella mushrooms sliced
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried marjoram (optional)
  • 1/3 cup flour
  • 2 cups cooked chicken shredded or cubed
  • 4 cups chicken stock reduced sodium is preferred
  • 1 cup whole milk
  • 1 cup half and half or heavy cream
  • 1 bay leaf
  • juice of 1/2 lemon
  • additional salt and pepper, to taste

Instructions

  • Prepare wild rice, according to package instructions.
  • Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
  • Add last 2 Tbsp of butter to the pot, along with the onions, carrots, and celery. Cook for 4-5 minutes, stirring every so often, until soft. Add garlic and cook until fragrant, about 30 seconds.
  • Add in all the seasonings (salt, pepper, thyme, rosemary, sage and marjoram - if using), and the flour. Stir well and cook about a minute to get rid of that raw flour taste.
  • Return about 2/3 of the cooked mushrooms back to the pot, reserving the last 1/3 for topping the soup with later. Add in shredded or cubed chicken.
  • Pour in the chicken stock, milk, and half and half (or heavy cream), and stir well. Bring to a boil over HIGH heat, then once boiling, reduce heat to LOW and simmer, covered, for 15-20 minutes.
  • Add in cooked rice and stir to combine. Add lemon juice, stir, and taste. If desired, add additional salt and pepper, to your tastes. Remove bay leave and serve hot, topped with reserved cooked mushrooms.
  • This soup is amazing served with slices of toasted crusty bread!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

 

STOVETOP WITH RAW CHICKEN

  1. Prepare wild rice, according to package instructions.
  2. Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
  3. Add last 2 Tbsp of butter to the pot, along with the onions, carrots, and celery. Cook for 4-5 minutes, stirring every so often, until soft. Add garlic and cook until fragrant, about 30 seconds.
  4. Add in all the seasonings (salt, pepper, thyme, rosemary, sage and marjoram - if using), and return about 2/3 of the cooked mushrooms back to the pot, reserving the last 1/3 for topping the soup with later.
  5. Add in 1 lb raw, boneless, skinless chicken breasts, cut into thirds.
  6. Pour in the chicken stock and bay leaf and stir well. Bring to a boil over HIGH heat, then once boiling, reduce heat to LOW and simmer, covered, for 15-20 minutes.
  7. Remove bay leaf, then remove chicken and shred.
  8. In another small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  9. Stir dairy mixture and shredded chicken back into the slow cooker and cook on MED heat for 5-10 minutes.
  10. Stir in cooked rice and lemon juice and serve as directed.

 

SLOW COOKER/CROCKPOT VERSION

  1. Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
  2. Season 1 lb raw, boneless, skinless chicken breasts with salt and pepper, then add to the bottom of a 6 quart slow cooker.
  3. Add in UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf.
  4. Cover and cook on LOW for 6-8 hours.  Remove bay leaf, then remove chicken and shred.
  5. In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  6. Add 2/3 of the mushrooms to the slow cooker. Stir dairy mixture and shredded chicken back into the slow cooker and cook on HIGH for 5-10 minutes.
  7. Stir in lemon juice and serve as directed.

 

PRESSURE COOKER/INSTANT POT VERSION

  1. Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
  2. Add 1 lb raw, boneless, skinless chicken breasts, UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf to insert of Instant Pot.
  3. Cover and cook on manual (or high pressure, depending on your model) for 25 minutes.  Perform a natural pressure release for 5-10 minutes, then turn the valve to venting to release any remaining steam and pressure.
  4. Remove bay leaf, then remove the chicken, shred, and add it back into the instant pot.
  5. In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
  6. Add 2/3 of the mushrooms to the pot. Stir dairy mixture into the instant pot.  Select "saute" and cook 5-10 minutes.
  7. Stir in lemon juice and serve as directed.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
Tag on Insta! Leave a Rating Save for Later Saved!

 

Hearty and ultra comforting, this Chicken and Wild Rice Soup is full of tender chicken and veggies, a creamy broth, nutty wild rice, and topped with more golden brown mushrooms!  Stovetop, Slow Cooker and Instant Pot directions! #soup #chicken #wildrice #mushrooms #souprecipe #instantpot #slowcooker #crockpot #stovetop #dinner

You May Also Like...

  • Creamy Chicken and Mushroom Chowder | Perfect for a cold weeknight meal, this chicken and mushroom chowder is thick, creamy and rich, plus it cooks in about 30 minutes! | https://thechunkychef.com | #chowder #souprecipe #mushrooms #potatoes #chowderrecipe #weeknightmeal
    Creamy Chicken and Mushroom Chowder
  • Fresh and light, this Lemon Chicken Orzo Soup is made in about 30 minutes, which makes it a perfect weeknight dinner recipe! #soup #dinnerrecipe #orzo #lemonchicken #chickensoup #stovetop #souprecipe #easyrecipe #weeknight #30minutemeal
    Lemon Chicken Soup with Orzo
  • Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com
    Chicken and Rice Enchilada Casserole
  • Guaranteed to warm you from the inside out, this homemade chicken noodle soup is made in the crockpot for an ultra-easy home-cooked meal that will feed your soul! #chickennoodlesoup #crockpotrecipe #slowcookermeal #chickennoodle #souprecipe #chickensoup
    Homemade Crockpot Chicken Noodle Soup
Previous Post
Next Post

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

Learn More

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question, comment, or review below.

Recipe Rating




  1. Connie says

    Posted on 12/3 at 9:59 am

    my favorite of the creamy chicken/wild rice soup recipes…
    soul satisfying

    Reply
  2. sultana says

    Posted on 9/3 at 8:11 am

    It was amazing! I did stovetop with leftover chicken thighs I roasted and added the extra chicken fat from roasting pan it was the best hearty delicious soup!

    Reply
  3. Kaila says

    Posted on 5/9 at 7:54 pm

    This is my go-to soup in the winter. I add garlic and poultry seasoning to kick it up a notch…

    Reply
  4. Marilyn says

    Posted on 4/30 at 8:36 am

    Can you use dehydrated wild mushrooms. If so how can I do it so I get good flavor

    Reply
    • The Chunky Chef says

      Posted on 4/30 at 10:56 pm

      I haven’t tested this recipe using dehydrated mushrooms, so I can’t say for certain, as that would require some testing and experimenting. You would need to reconstitute them before use though.

      Reply
  5. Cheryl Edmondson says

    Posted on 4/19 at 7:39 pm

    This recipe is amazing! I used 1 tsp poultry seasoning in place all the 1/4 tsp of individual (what I had on hand). Will definitely make this again!

    Reply
  6. Marian says

    Posted on 11/8 at 8:03 pm

    I made this recipe and it’s delicious! I looked at a few other recipes, and incorporated a few extra ingredients from Half Baked Harvest, namely shallots (I had dried), chopped (frozen) spinach, and shredded parmesan cheese. I started with rotisserie chicken (dark meat), and leftover wild rice blend. I used half-and-half because that’s all I had on-hand. I simmered the spices in the chicken broth, then strained them out before making the soup. I used the flour/butter roux, and I also stirred in a slurry of cornstarch/water at the end to thicken a little more. The texture is fantastic, but you may need to add a little water to the leftovers. I did not add lemon juice. This recipe will definitely be added to my winter soup rotation.

    Reply
  7. Jen says

    Posted on 10/18 at 2:57 pm

    I can’t find where to add the mushrooms in either the slow cooker or the instant pot versions. Am I missing it?

    Reply
    • The Chunky Chef says

      Posted on 10/18 at 7:56 pm

      Whoops, that got omitted somehow… I’ve edited the recipe. Step 6 for both 🙂

      Reply
  8. Alexandra Knight says

    Posted on 2/17 at 6:20 pm

    I have made several of TheChunkyChef recipes and my family has enjoyed all of them but this one has been the all time favorite.  I made it last week and they are asking for it again this week!  So good!

    Reply
  9. Beth says

    Posted on 1/26 at 2:58 pm

    This tasted great! The whole family gobble it up! Easy to make too!

    Reply
  10. Amanda Livesay says

    Posted on 1/26 at 2:22 pm

    I love how quick and easy your instant pot version is! My favorite comfort food in minutes.

    Reply
  11. Sara Welch says

    Posted on 1/25 at 6:47 pm

    I love soup season for recipes just like this one! Looking forward to warming up with this for dinner tonight!

    Reply
  12. Toni says

    Posted on 1/25 at 12:42 am

    I really love how comforting this is!! Can’t wait to make it!

    Reply
  13. Chrissie Baker says

    Posted on 1/24 at 4:44 am

    Wow.. this soup is SO good. This soup is now on my winter soup rotation!

    Reply
  14. Erin | Dinners,Dishes and Dessert says

    Posted on 1/23 at 10:45 pm

    These Chicken wild rice soup look heavenly!

    Reply
  15. Kimberly says

    Posted on 1/23 at 9:21 pm

    That looks gorgeous and sounds so delicious, I’m looking forward to trying it!

    Reply

Primary Sidebar

welcome!

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

New! Save Recipes To Your Own Account!

Free eBook!

Subscribe & receive my most popular recipes compiled into an easy ebook format!

download now!

Subscribe & Receive My Free Recipe Ebook!

Game Day Recipes!

These crowd-pleasing tender meatballs are smothered in a super flavorful honey garlic bbq sauce.  Perfect for parties, this crockpot meatball recipe couldn't be more simple to make! #meatballs #crockpot #slowcooker #honeygarlic #bbq #appetizer #party #honey #garlic #easyrecipe

Honey Garlic Crockpot Meatballs

2 hours 5 minutes

Smooth and silky queso dip, made using NO velveeta!  Packed with flavor, yet so easy to make, and party ready in just 20 minutes! #queso #dip #cheese #mexican #appetizer #party #cincodemayo #easyrecipe

Queso Dip Recipe

20 minutes

Creamy, cheesy, and oh so addicting, this bacon cheeseburger dip is just like your favorite gooey cheeseburger... but in a party-ready dip form! #bacon #gameday #cheesy #cheeseburger #party #appetizer #dip #easyrecipe

Creamy Bacon Cheeseburger Dip

32 minutes

Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection.  And don't forget the homemade bourbon bbq sauce! #chickenwings #wingrecipe #smoked #smoker #smokedchickenwings #bourbon #bbq #crispy

Bourbon BBQ Smoked Chicken Wings

3 hours

This easy game day appetizer combines classic buffalo wing flavors with cool creaminess in an easy dip made in the crockpot. Perfect for any party, serve it up with chips or celery sticks and watch everyone go back for seconds!

Buffalo Chicken Dip (Crockpot Recipe)

2 hours 10 minutes

Chicken Taco Mexican Pinwheels | These pinwheels are filled with a creamy chicken taco filling, which is easily customizable, and rolled up to make a perfect appetizer or party food! | http://thechunkychef.com

Chicken Taco Mexican Pinwheels

15 minutes

More Holiday Recipes >

Who doesn’t love free stuff?

Who doesn't love free stuff? Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site!

Looking for something?

As Seen On…

Stay Connected

subscribe to get new posts via email:

Quick & Easy

Dinner Favorites

Hearty and positively soul-warming, this beef barley soup simmers all day in the slow cooker, which makes for an incredibly rich soup recipe! #beefbarley #soup #slowcooker #crockpot #comfortfood #barley #beefsoup #easyrecipe #dinner
M

Crockpot Beef Barley Soup

white bowl of chicken and dumplings
T

Instant Pot Chicken & Dumplings

HONEY GARLIC SALMON - Succulent and tender salmon filets cooked in a mouthwatering simple honey garlic sauce, then broiled until sticky and caramelized.  Made with simple ingredients, in one pan, and in just 20 minutes! #salmon #honeygarlic #onepan #easyrecipe #dinner #seafood #fish
W

Honey Garlic Glazed Salmon

Light and filling, this Italian Wedding Soup is perfectly delicious comfort food, all year round.  Made in one pan, and ready in 30 minutes, this recipe is great for a weeknight meal! #soup #souprecipe #Italianweddingsoup #onepot #30minutemeal #weeknight #dinner #easyrecipe #homemaderecipe
R

Italian Wedding Soup

This Honey Garlic Chicken is one incredible weeknight dinner idea. Juicy chicken coated and cooked with a glorious sauce made with soy, hoisin, garlic, honey and more! Toss it all in the slow cooker and let it do the work for you! #dinner #chicken #asian #honey #garlic #honeygarlic #easyrecipe #weeknight #slowcooker #crockpot
F

Honey Garlic Chicken

S

Swedish Meatballs

Opens in a new window Opens an external site Opens an external site in a new window
free e-book!

Download MY Free Recipe eBook!

Subscribe & receive my most popular recipes compiled into an easy ebook format!

get my copy!

Subscribe & Receive My Free Recipe Ebook!

As Featured On:

Back to Top

Recipes

Dinners

Appetizers

Desserts

Slow Cooker

Learn to Cook

Start Here

Tips & Tricks

e-Cookbook

Easy Recipes

  • About
  • Work With Me
  • Privacy
  • Contact
© 2023 The Chunky Chef
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top