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Grilled Hawaiian ChickenGrilled Hawaiian Chicken is an easy recipe that takes only (10) minutes to cook. Crockpot Chicken-Wild Rice Soup is an easy, delicious and healthy, low calories, low fat, low carbohydrates, low sodium, WeightWatchers (5) PointsPlus recipe. DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota.
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If you’ve got a crock pot, cutting board, knife, and one working finger, then you can make Crock Pot Chicken and Rice Soup, which is as easy as it is 3-bowl worthy! Anyway, I was meal planning last week when I came upon one of my favorite recipes here on IGE – Chicken and Wild Rice Soup.
This soup is full of shredded chicken breasts, plump wild rice, tender vegetables, and a rich and savory broth. Pop the ingredients into the crock pot before running out to a soccer game, Target, oboe practice – or church! I think there’s a common misconception that chicken breasts take forever to cook in the crock pot. The soup will thicken a bit as it sits, so whenever you’re ready, scoop into bowls, then serve! Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. My original recipe for Chicken and Wild Rice Soup made on the stovetop included an extra step of adding milk and flour to make the soup creamy, but this crock pot version turned out so well that I decided to skip it.
I have a bigger one but my hands are weak and I can’t use it but I have picked up a 4 quart one with a pot that comes out for washing and I could handle that.


Right before I read this post I was thinking, “What can I make for dinner tonight without having to go to the store for any extra ingredients?” And the I saw this blog post!
This looks like the perfect meal to make ahead and take to work for lunch all week – one of those recipes that gets better each time you reheat it! I think adding sour cream at the end would be a great idea if you want the soup on the creamy vs brothy side! The USDA doesn’t recommend it, and someone usually asks, so I just usually throw the disclaimer in! This was dinner last night – I stopped by the grocery store over lunch so I could throw it in the crock pot before I went back to work.
A delicious and easy marinade made with apricot preserves, pineapple juice and seasonings make this a true Hawaiian-style entree. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. I specifically remember filling my bowl over and over at soup-centered church potlucks with brothy, satisfying soups like this one, which my 9 year old self desperately needed after rigorous church musical rehearsals in which I played a singing daisy.
They have the cah-uuutest tops right now, including the most adorable baby flannels, which I can’t resist clothing Lincoln in on the regular in the fall and season that shall not be named. Umm, I will totally take this awesome, healthy victory, especially when all I did was add stuff to a crock pot and push “on”! If it’s not cooked after four hours, store the shredded chicken in the refrigerator until the rice is ready then stir it in just before serving.
If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
I have a recipe for quinoa in the crock pot, but it only takes 3 hours (and just barely that) to cook before getting mushy.
I couldn’t find the wild rice blend you showed, but found one that looked similar by Rice Select, and it cooked up just fine. Boneless, skinless chicken breasts are marinated and refrigerated for 3 hours, then just tossed on the grill and cooked for (10) minutes.
Authentic information about the program is only available at your local Weight Watchers meeting. A cold weather favorite for sure. Hmm, I wondered, what would I have to change to make this recipe crock pot friendly? Four hours on low is usually all you need to get tender, juicy chicken. After the four hours were up I shredded the chicken then made sure the rice was cooked.


Brothy, hearty, and soul-satisfying – you will absolutely adore this Crock Pot Chicken and Wild Rice Soup. CWR is one of my top 5 favorite soups (and soup is in my top 5 favorite foods ever), and this looks like just what I need to eat this weekend.
I have a Bobs Red Mill wild and brown rice blend that I think will work perfectly in this soup.
This sounds really good and I really appreciate slow cooker recipes that are truly the one-step cooking process vs browning, etc. Maybe if you cut the chicken into 2-3 pieces per breast it would cook quicker than 4 hours!
Especially soup, because eating lots of soup is the only way I can survive cold Iowa weather ha! This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. Ingredients include: Chicken breasts, chicken thighs, prosciutto, bell peppers, garlic, tomatoes and capers. This is […]Healthy Quinoa SideHealthy Quinoa Side is an easy Italian side recipe for holidays or large dinner gatherings.
All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions.
You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen. Ingredients include: Quinoa, lemon juice, fresh basil, Mayonnaise, cherry tomatoes, green onions and cucumbers.



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