½poundwinter squash, peeled, seeded and cut into ½-inch cubes
1teaspoondried thyme
2cupschopped cooked chicken breast
1cupfrozen peas, defrosted
Salt and pepper to taste
½cuptoasted, slivered almonds
Instructions
Ideal slow cooker size 4-Quart.
Melt the butter in a small skillet set low heat. (I used my Ninja 3-in-1 cooker.)
Add the rice and cook, stirring often. Transfer to slow cooker. Add the chicken stock, onions, celery, squash and thyme.
Cover and cook on LOW for 3 to 4 hours, or until the vegetables are cooked to your liking.
One hour before serving, stir in the chicken and peas.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle with slivered almonds, just before serving.
Recipe Notes
I used already peeled and cubed frozen butternut squash.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.Serving size: 1 generous cup3*SmartPoints (Green plan)3*SmartPoints (Blue plan)2*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Wild Rice Soup
Amount Per Serving (1 generous cup)
Calories 312Calories from Fat 59
% Daily Value*
Fat 6.6g10%
Carbohydrates 26.6g9%
Fiber 3.9g16%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.