Slow Cooker Chicken and Wild Rice Soup is a hearty, creamy, and comforting dish perfect for chilly days. Made with tender chicken, wholesome wild rice, and a rich, flavorful broth, this easy dump-and-go recipe is perfect for busy weeknights or meal prep!
Why You’ll Love This Recipe
- Easy & hands-off – Let the slow cooker do all the work.
- Hearty & nutritious – Packed with protein, fiber, and vegetables.
- Great for meal prep – Leftovers taste even better the next day.
- Customizable – Easily adjust ingredients to suit your taste.
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 (uncooked)
- Carrots (chopped)
- Celery (chopped)
- Onion (chopped)
- Garlic (minced)
- Chicken broth
- Dried thyme
- Dried rosemary
- Bay leaf
- Salt and pepper
- Butter or olive oil
- Heavy cream or half-and-half (for creaminess, optional)
Directions
- Prepare ingredients – Chop vegetables and rinse wild rice.
- Add to slow cooker – Place chicken, wild rice, carrots, celery, onion, garlic, broth, and seasonings in the slow cooker.
- Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred chicken – Remove chicken, shred with forks, and return to the soup.
- Add cream (optional) – Stir in heavy cream for a creamy texture.
- Serve – Remove bay leaf, season to taste, and enjoy warm!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours
Variations
- Dairy-free option – Skip the cream or use coconut milk.
- Extra veggies – Add mushrooms, spinach, or peas.
- Thicker soup – Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Spicy kick – Add red pepper flakes or cayenne.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months (without cream).
- Reheat: Warm on the stovetop over low heat or microwave in short bursts.
FAQs
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken in the last 30 minutes of cooking.
Do I need to cook the wild rice first?
No! Add uncooked wild rice directly to the slow cooker.
Can I use white or brown rice instead of wild rice?
Yes, but adjust the cooking time since white rice cooks faster.
How do I make the soup thicker?
Mash some of the rice or add a cornstarch slurry.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 25 minutes, then quick release.
What broth works best?
Chicken broth gives the best flavor, but vegetable broth works too.
Can I use frozen chicken?
Yes! Increase the cook time by 1 hour.
What should I serve with this soup?
Pair with crusty bread, a side salad, or biscuits.
Can I make this soup gluten-free?
Yes! Wild rice is naturally gluten-free—just check your broth ingredients.
How do I keep the cream from curdling?
Add cream at the end and warm gently without boiling.
Conclusion
Slow Cooker Chicken and Wild Rice Soup is a comforting, hearty meal that’s perfect for any occasion. With minimal prep and hands-off cooking, it’s a go-to recipe for busy days. Try it today and enjoy a warm, nourishing bowl of homemade soup!
Print
Slow Cooker Chicken Wild Rice Soup
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) / 3-4 hours (high)
- Total Time: 6-8 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
Slow Cooker Chicken and Wild Rice Soup is a hearty, creamy, and comforting dish perfect for chilly days. Made with tender chicken, wholesome wild rice, and a rich, flavorful broth, this easy dump-and-go recipe is perfect for busy weeknights or meal prep!
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 cup wild rice blend, uncooked
- 4 cups chicken broth (low sodium)
- 2 cups water
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp paprika
- 1 bay leaf
- 1 cup heavy cream (or half-and-half)
- 2 tbsp butter
- 2 tbsp flour (or cornstarch for gluten-free)
Optional Garnishes:
- Fresh parsley
- Grated Parmesan
- Crusty bread
Instructions
1. Add Ingredients to the Slow Cooker:
- Place chicken, wild rice, broth, water, onion, carrots, celery, garlic, salt, pepper, thyme, rosemary, paprika, and bay leaf into the slow cooker.
2. Slow Cook Until Tender:
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and rice is tender.
3. Shred the Chicken:
- Remove chicken, shred with two forks, and return it to the soup.
4. Make It Creamy:
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Slowly whisk in heavy cream, stirring until smooth.
- Pour the mixture into the slow cooker and stir well.
5. Finish & Serve:
- Let the soup cook for another 10-15 minutes, until slightly thickened.
- Remove the bay leaf and serve warm with fresh parsley or Parmesan!
Notes
✔ Make It Dairy-Free: Use coconut milk or leave out the cream.
✔ Make It Low-Carb: Swap wild rice for cauliflower rice (add in the last 30 minutes).
✔ Storage: Refrigerate for up to 4 days or freeze for up to 3 months.