Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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
 

  1. Add chicken, wild rice, carrots, celery, onion, garlic, broth, and seasonings to the slow cooker.
  2. 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.
  3. Remove chicken, shred it, and return it to the slow cooker.
  4. In a small saucepan, melt butter, whisk in flour, then slowly whisk in the cream to make a thickened sauce.
  5. Stir this mixture into the soup and cook an additional 15–20 minutes to thicken.
  6. 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.

Tried this recipe?

Let us know how it was!