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Slow-Cooker Chicken & Wild Rice Soup with Asparagus & Peas

  • 30 m
  • 3 h 30 m
Chris Gould
“Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.”


    • 2 tablespoons extra-virgin olive oil, divided
    • 1¼ pounds bone-in chicken thighs, skin removed
    • 7 cloves garlic, divided
    • 6 cups unsalted chicken broth
    • 1 medium leek, white and pale green parts only, sliced
    • 1 large carrot, halved lengthwise and sliced ¼ inch thick
    • ½ cup wild rice
    • 1¼ teaspoons kosher salt
    • ¾ teaspoon ground pepper
    • 8 ounces asparagus, trimmed and cut into 1-inch pieces
    • 1½ cups English peas, fresh or frozen (thawed)
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon lemon juice
    • 8 ( ½ inch thick) slices whole-wheat baguette, toasted


  • 1 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
  • 2 Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
  • 3 Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
  • 4 Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.
  • Equipment: 5- to 6-qt. slow cooker
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