Crockpot Chicken Wild Rice Soup is a creamy, cozy, and hearty dish made effortlessly in the slow cooker. With tender chunks of chicken, earthy wild rice, aromatic vegetables, and a velvety broth, this comforting soup is perfect for chilly days or hands-off weeknight meals.
Why You’ll Love This Recipe
This soup is the ultimate comfort food—rich, filling, and made with wholesome ingredients. Using a crockpot makes it even better: you get all the flavor of a slow-simmered soup with minimal effort.
- Dump-and-go crockpot convenience
- Creamy, hearty, and full of texture
- Perfect for meal prep and freezer-friendly
- Naturally gluten-free with a dairy-free option
- Family-friendly and great for leftovers
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Wild rice blend
- Carrots, chopped
- Celery, chopped
- Onion, chopped
- Garlic cloves, minced
- Chicken broth (low sodium)
- Dried thyme
- Dried rosemary
- Bay leaf
- Salt and black pepper
- Heavy cream or full-fat coconut milk
- Olive oil or butter (optional for sautéing)
directions
- Add chicken, wild rice, carrots, celery, onion, garlic, herbs, and chicken broth to the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken and rice are fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in heavy cream (or coconut milk) and adjust seasoning with salt and pepper.
- Let warm through for 5–10 minutes before serving.
- Optional: Add a squeeze of lemon juice for brightness and garnish with fresh herbs.
Servings and timing
This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 6–7 hours (low) or 3–4 hours (high)
Total time: Up to 7 hours, 10 minutes
Variations
- Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
- Add Greens: Stir in spinach or kale at the end until wilted.
- Creamier Version: Stir in a roux or cream cheese for extra richness.
- Herb Swap: Use Italian seasoning or fresh thyme for a different twist.
- Vegetarian Version: Replace chicken with white beans and use vegetable broth.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave for 2–3 minutes.
This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently, adding extra broth or cream if needed.
FAQs
Can I use cooked chicken?
Yes, add it in the last hour of cooking to prevent it from overcooking.
Does wild rice get mushy in the crockpot?
No, wild rice holds its texture well, but overcooking can soften it too much. Avoid cooking longer than needed.
Can I use just wild rice instead of a blend?
Yes, but pure wild rice may take slightly longer to cook.
Can I make this soup on the stovetop?
Absolutely—simmer all ingredients for 45–60 minutes, then stir in cream and shredded chicken at the end.
Is this soup gluten-free?
Yes, as long as your broth and other ingredients are certified gluten-free.
Can I add mushrooms?
Yes, sliced mushrooms add great depth and pair well with the rice and chicken.
What’s the best way to thicken the soup?
You can stir in a cornstarch slurry or a few tablespoons of flour whisked into the cream.
Can I prep this soup the night before?
Yes, assemble everything in the crockpot insert and refrigerate overnight, then start cooking in the morning.
How can I add more flavor?
Try adding a splash of white wine, a squeeze of lemon, or a parmesan rind during cooking.
Can I use frozen chicken?
Yes, but it will increase the cooking time. Always ensure chicken reaches a safe internal temp.
Conclusion
Crockpot Chicken Wild Rice Soup is everything you want in a comforting bowl—rich, creamy, and full of satisfying textures and flavors. It’s the perfect hands-off meal for busy days or slow weekends, and one the whole family will love. Make a batch, ladle it up, and savor every cozy spoonful.
Print
Crockpot Chicken Wild Rice Soup
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 8 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
This cozy, creamy Crockpot Chicken Wild Rice Soup is perfect for chilly nights. Made with tender chicken, hearty wild rice, fresh veggies, and a rich, herby broth, it’s a hands-off meal that feels like a warm hug in a bowl.
Ingredients
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1 lb boneless skinless chicken breasts or thighs
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1 cup uncooked wild rice (not a blend)
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1 cup chopped carrots
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1 cup chopped celery
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1 small yellow onion, diced
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3 cloves garlic, minced
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2 bay leaves
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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6 cups low-sodium chicken broth
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Salt and pepper, to taste
For the creamy base (optional but delicious):
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3 tablespoons butter
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1/3 cup flour
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1 cup milk (or half-and-half)
Instructions
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Load the Crockpot:
Add chicken, wild rice, carrots, celery, onion, garlic, bay leaves, thyme, parsley, and broth to the slow cooker. Season with salt and pepper. -
Cook:
Cover and cook on low for 6–8 hours or high for 4–5 hours, until chicken and rice are tender. -
Shred the chicken:
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot. -
Make it creamy (optional):
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until smooth and thickened. Stir the creamy mixture into the slow cooker. -
Finish and serve:
Stir everything together, season with more salt and pepper if needed, and serve hot.
Notes
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Want it dairy-free? Skip the cream base or use canned coconut milk instead.
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The soup thickens as it sits — thin with extra broth when reheating.
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Add a handful of fresh spinach at the end for extra greens.