Ingredients
4
slices thick-sliced bacon, chopped (4 oz)
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon Montreal chicken seasoning
1/2
teaspoon salt
1
package (20 oz) boneless skinless chicken thighs (about 6)
2
cartons (32 oz each) Progresso™ Chicken Broth Reduced Sodium
1
cup uncooked wild rice
1
bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens)
1/2
cup diced celery
1/2
cup diced carrot
4
cups shredded sharp Cheddar cheese (16 oz)
1
cup heavy whipping cream
Preparation
Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.
