This Slow Cooker Chicken and Wild Rice Soup is the kind of cozy, creamy comfort food that warms you from the inside out, just like Grandma used to make on snowy afternoons.

Tender chunks of chicken simmer with wild rice, carrots, and celery in a savory, herb-infused broth, finished with a creamy swirl to bring it all together. It’s hearty, homemade, and perfect for days when you want something simple and soul-soothing.

My grandma always kept a slow cooker going during the winter months, and this soup feels just like one of those classic simmer-all-day recipes.

What You Need to Know

Rich and creamy texture with tender chicken and earthy wild rice
Set it and forget it - prep in the morning, dinner’s ready by evening
Perfect for leftovers - the flavor deepens as it sits
Lighter swaps available for dairy-free or low-fat versions

Ingredients Overview

Here’s a quick look at what you’ll need for this slow-simmered favorite:

Boneless, skinless chicken - Breasts or thighs both work beautifully
Wild rice blend - Adds chew, texture, and nutty flavor
Carrots, celery, onion - The classic soup trio for deep savory notes
Garlic & herbs - A mix of thyme, poultry seasoning, salt, and pepper
Chicken broth - Use homemade or store-bought, low sodium if preferred
Half and half or heavy cream - Adds that rich, velvety finish
Butter & flour - Whisked into a creamy roux to thicken the soup

How to Make Slow Cooker Chicken and Wild Rice Soup

Step 1: Add chicken, wild rice, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, and poultry seasoning to your slow cooker. Give it a quick stir to combine.

Step 2: Cover and cook on low for 6–8 hours or high for 3-4 hours, until the rice is tender and the chicken is cooked through.

Step 3: Remove the chicken from the pot, shred it with two forks, and return it to the slow cooker.

Step 4: In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then slowly whisk in the half and half or cream until thickened.

Step 5: Pour the creamy mixture into the soup and stir well. Let everything cook together for another 15-20 minutes to thicken slightly. Taste and adjust seasonings if needed.

Grandma’s Tips

Don’t skip the roux! That buttery flour and cream combo gives the soup its classic creamy body.
Always taste at the end. Slow cookers can mellow seasonings - a little extra salt or thyme goes a long way.

Modern Updates

Swap in rotisserie chicken to save time and just reduce cook time and skip shredding.
For a lighter version, try evaporated milk or unsweetened almond milk.
Add extra greens like spinach or kale for color and nutrients.

More Old Fashioned Comfort Foods

FAQs

Can I use white rice instead of wild rice?

Yes, you can, but it will cook faster. Add it during the last 2 hours on low so it doesn’t get mushy.

Can I make this chicken and wild rice soup dairy-free?

Absolutely. Just skip the roux and stir in a splash of almond or coconut milk at the end for creaminess.

How long does this soup keep?

Store it in the fridge for up to 4 days, or freeze for up to 2 months. The rice may soften, but it still reheats beautifully.

What’s the best way to reheat this soup?

Warm gently on the stovetop, adding a splash of milk or broth to loosen it up as needed.

Easy Slow Cooker Chicken and Wild Rice Soup

This slow cooker chicken and wild rice soup is cozy, creamy, and full of homestyle flavor. Loaded with tender chicken, hearty vegetables, and a wild rice blend, it simmers all day in a rich broth and finishes with a velvety cream sauce. Perfect for chilly nights, meal prep, or Sunday suppers.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 pound boneless, skinless chicken breasts (or thighs)
1 cup uncooked wild rice blend
3 carrots, peeled and diced
2 celery stalks, diced
1 small onion, chopped
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 cup half and half or heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour

Equipment

Crockpot

Method

Add chicken, wild rice, carrots, celery, onion, garlic, broth, and seasonings to the slow cooker.
Stir, cover, and cook on low for 6–8 hours or high for 3–4 hours, until rice is tender and chicken is cooked through.
Remove chicken, shred it, and return it to the slow cooker.
In a small saucepan, melt butter, whisk in flour, then slowly whisk in the cream to make a thickened sauce.
Stir this mixture into the soup and cook an additional 15–20 minutes to thicken.
Taste and adjust seasoning as needed before serving.

Notes

Use chicken breasts or thighs - both work well and get tender in the slow cooker.
Wild rice takes time to cook, so be patient. The long simmer adds incredible flavor and texture.
For a shortcut, use rotisserie chicken and pre-cooked wild rice. Cut the cook time in half and add the rice at the end.
Stir in extra veggies like spinach, kale, or mushrooms to boost the nutrients and color.
Dairy-free? Skip the roux and stir in a splash of almond or coconut milk for a lighter finish.
Store leftovers in the fridge for up to 4 days or freeze in individual portions for easy reheating. Add a splash of broth or cream to loosen when reheating.

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Let us know how it was!

Grandma's Slow Cooker Chicken and Wild Rice Soup