Crockpot Chicken, Wild Rice, and Kale Soup



  • 1 leek, sliced into circles and then quartered
  • 3 carrots, peeled and sliced into circles
  • 3 stalks celery, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked wild rice, rinsed and drained
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2.5 pounds bone-in chicken breasts (or 2 pounds boneless)
  • 10 cups low-sodium chicken broth
  • 1/2 cup chopped fresh parsley
  • 2 cups chopped fresh lacinato kale (also known as Dino Kale)
  • 1 lemon
  • Olive oil, to taste


In a 6 quart slow cooker, combine leeks, carrots, celery, garlic, wild rice, bay leaves, thyme, oregano salt, and pepper.  Place the chicken breasts on a flat surface and sprinkle both sides with salt and pepper then add chicken breasts to the top of the slow cooker.  Add the chicken broth.

Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks discard the bones and return to the slow cooker and stir. Remove the bay leaves. Add the parsley and kale and season with additional salt and pepper, to taste.  Serve drizzled with olive oil and lemon.