Crockpot recipes |
Confetti Wild Rice Soup |
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| 2/3 cup wild rice -- rinsed, drained 1/2 cup chopped onion 3 cans chicken broth - (14 1/2 oz ea) 2 medium carrots -- sliced thin 1/2 teaspoon dried marjoram leaves 1/8 teaspoon freshly-ground black pepper 2 skinless boneless chicken breast halves -- cut 1/2" pieces (or 1 cup cubed cooked ham) 1 1/2 cups frozen corn -- thawed 1 cup frozen broccoli cuts -- thawed |
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In 3 1/2 or 4 quart slow cooker combine all ingredients except thawed vegetables; mix well. Cover, cook on LOW for at least 8 hours or until chicken is no longer pink and wild rice is tender. Ten minutes before serving, stir in thawed vegetables. Increase heat to HIGH; cover and cook 5 minutes or until vegetables are crisp-tender. |
