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
Scale
- 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.