This Crockpot Chicken Wild Rice Soup is the ultimate cozy comfort meal. Let your slow cooker do all the work for a creamy, hearty soup packed with tender chicken and chewy wild rice. It’s the perfect hands-off dinner for chilly days.
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Why You’ll Love This Crockpot Chicken Wild Rice Soup
- Hands-off cooking: Your slow cooker does all the work while you go about your day.
- Perfect texture: Chewy wild rice, tender shredded chicken, and a velvety creamy broth.
- Versatile & forgiving: Easy to adapt with different vegetables or herbs.
- Better leftovers: Flavors meld and deepen overnight for amazing next-day meals.
Ingredients & Tools
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend (not instant)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth, low-sodium preferred
- 1 tsp dried thyme
- 2 dried bay leaves
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A 6-quart or larger slow cooker, a small bowl for the slurry, and a couple of forks for shredding the chicken.
Notes: Don’t use instant rice—the long, slow cooking gives wild rice its perfect texture and helps thicken the soup naturally. Good-quality chicken broth makes a big difference in flavor.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours on Low or 4 hours on High | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breasts or thighs? Thighs will stay a bit more moist and flavorful through the long cook, but breasts are leaner and shred beautifully. Both work wonderfully, so it’s really a matter of personal preference.
- What’s the deal with the wild rice blend? A blend that includes long-grain brown rice is ideal. Pure wild rice can be a little too intense and take forever to cook. The blend gives you a more complex texture and a more manageable cook time.
- Why wait to add the cream? Adding dairy too early can cause it to curdle or separate. By stirring it in at the very end, you ensure a smooth, luxurious, and perfectly creamy broth every single time.
- Don’t skip the flour slurry. This is our key to a broth that’s thick and velvety, not watery. It’s a simple step that makes a huge difference in the final texture of the soup.
How to Make Crockpot Chicken Wild Rice Soup
Step 1: Start by prepping your vegetables. Give the onion, carrots, and celery a fine dice—you want them to be a similar size so they cook evenly. Mince the garlic. There’s no need to sauté anything first, which is the beauty of this recipe. Just add the diced onion, carrots, celery, and minced garlic directly into the crockpot.
Step 2: Place your raw chicken breasts or thighs right on top of the vegetable layer. Then, rinse your wild rice blend under cold water in a fine-mesh strainer—this removes any excess dust. Sprinkle the uncooked rice evenly over and around the chicken.
Step 3: Now, pour in the six cups of chicken broth. It should just about cover the ingredients. Add the dried thyme and those two bay leaves—they’ll infuse the soup with a subtle, earthy fragrance. Give everything a very gentle stir just to distribute the herbs, but don’t worry about mixing it perfectly.
Step 4: Secure the lid on your slow cooker. Now, you have a choice. For the most tender chicken and rice, cook on LOW for 6 hours. If you’re in more of a hurry, you can cook on HIGH for about 4 hours. The soup is ready when the chicken is cooked through and shreds easily, and the rice is tender and has split open.
Step 5: Once the cooking time is up, carefully remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred it completely. It should fall apart with almost no effort. Discard the bay leaves at this point as well.
Step 6: This is the crucial thickening step. In a small bowl, whisk together the 1/4 cup of flour with the 1 cup of heavy cream until it’s completely smooth and there are no lumps. This is your slurry.
Step 7: Slowly pour the cream and flour slurry into the hot soup in the crockpot, stirring continuously as you pour. This will prevent the flour from clumping. You’ll notice the broth immediately start to look a little cloudier and thicker.
Step 8: Add the shredded chicken back into the pot. Stir everything together, put the lid back on, and let it cook for another 20-30 minutes on HIGH. This final burst of heat will cook the flour, thicken the soup to perfection, and heat the chicken through.
Step 9: Finally, taste your soup! This is the moment to season it. Add salt and freshly ground black pepper until it tastes just right for you. Ladle the soup into bowls and garnish with a generous sprinkle of fresh, chopped parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3-4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in refrigerator overnight.
- Reviving: Reheat gently on stovetop, adding a splash of broth if soup has thickened.
Serving Suggestions
Complementary Dishes
- A thick, crusty loaf of sourdough bread — Essential for dipping and soaking up every last bit of that creamy broth. The tangy flavor is a perfect contrast to the rich soup.
- A simple, crisp green salad with a lemon vinaigrette — The brightness and acidity from the salad will cut through the richness of the soup beautifully and balance the meal.
- Buttery, flaky biscuits or dinner rolls — For the ultimate comfort food experience, you can’t beat a warm, soft biscuit slathered with butter alongside a steaming bowl.
Drinks
- A crisp, unoaked Chardonnay — Its bright acidity and notes of apple and citrus complement the creamy, savory notes of the soup without overpowering it.
- A malty, amber ale — The caramel and toasty flavors in the beer mirror the nuttiness of the wild rice and stand up well to the creamy texture.
- Sparkling water with a lemon wedge — Sometimes the best pairing is the simplest. The bubbles and citrus are incredibly refreshing and cleanse the palate between bites.
Something Sweet
- Warm apple crisp with vanilla ice cream — The cozy, spiced apples and cold creaminess of the ice cream is a classic, comforting follow-up to the savory soup.
- Rich, dark chocolate brownies — A small, fudgy square of chocolate is a decadent and satisfying way to end the meal on a sweet note.
- Shortbread cookies and a cup of tea — Simple, buttery, and not too sweet, this is a light and elegant way to finish without feeling too full.
Top Mistakes to Avoid
- Mistake: Using instant or quick-cook rice. It will turn to complete mush long before the soup is done cooking. You need the sturdiness of a traditional wild rice blend to withstand the long, slow heat.
- Mistake: Adding the dairy too early. If you pour the cream in at the beginning, you risk it curdling and separating, giving you a grainy, broken-looking soup instead of a smooth, creamy one.
- Mistake: Skipping the flour slurry. Without it, your soup will be brothy and thin. The slurry is what gives it that lovely, spoon-coating consistency that feels so indulgent.
- Mistake: Overcooking the soup after adding the cream. Once the cream is in, a final 20-30 minutes is all you need to thicken it up. Letting it go for hours can cause the dairy to separate.
Expert Tips
- Tip: For a deeper flavor, brown the chicken first. While not necessary, giving the chicken a quick sear in a hot skillet before adding it to the crockpot adds a wonderful layer of caramelized, savory flavor to the entire soup.
- Tip: Make it ahead for easy meals. This soup freezes beautifully. Let it cool completely, then store it in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
- Tip: Add a splash of white wine. When you add the broth, pour in about 1/2 cup of a dry white wine like Sauvignon Blanc. It will add a lovely brightness and complexity that cuts the richness.
- Tip: Customize your veggies. Feel free to stir in a handful of fresh spinach or kale during the last 10 minutes of cooking, or add some sliced mushrooms at the start for an earthier flavor.
FAQs
Can I make this soup on the stovetop instead?
Absolutely! You can follow the same general steps in a large Dutch oven. Sauté the veggies in a little oil until softened, then add everything except the cream and flour. Simmer, covered, for about 45-60 minutes, or until the rice is tender and the chicken is cooked. Proceed with shredding the chicken and adding the slurry as directed.
My soup is too thick. How can I thin it out?
No problem at all! Simply stir in a little more chicken broth or even some water, a 1/4 cup at a time, until it reaches your desired consistency. Heat it through gently after adding the extra liquid.
Can I use a different type of rice?
I really don’t recommend it for this specific recipe. Wild rice blends have a unique texture and flavor, and they release starches that help thicken the soup. Brown rice can work but will take even longer to cook, and white rice will become far too soft and mushy.
How long will leftovers last in the refrigerator?
Stored in an airtight container, your soup will keep beautifully for 3 to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating it on the stovetop over medium heat.
Can I make this soup dairy-free?
You can! For the creamy element, substitute full-fat canned coconut milk for the heavy cream. The result will be slightly sweeter and have a subtle coconut flavor, but it will still be wonderfully rich and satisfying.
Crockpot Chicken Wild Rice Soup
Make the best Crockpot Chicken Wild Rice Soup with this easy recipe. Tender chicken, chewy wild rice, and a creamy broth. Get the simple slow cooker recipe now!
Ingredients
For the Ingredients & Tools
-
1 lb boneless, skinless chicken breasts or thighs
-
1 cup uncooked wild rice blend (not instant)
-
1 large yellow onion (diced)
-
3 medium carrots (peeled and diced)
-
3 celery stalks (diced)
-
4 cloves garlic (minced)
-
6 cups chicken broth (low-sodium preferred)
-
1 tsp dried thyme
-
2 dried bay leaves
-
1 cup heavy cream or half-and-half
-
1/4 cup all-purpose flour
-
Salt and freshly ground black pepper (to taste)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Start by prepping your vegetables. Give the onion, carrots, and celery a fine dice—you want them to be a similar size so they cook evenly. Mince the garlic. There’s no need to sauté anything first, which is the beauty of this recipe. Just add the diced onion, carrots, celery, and minced garlic directly into the crockpot.01
-
Place your raw chicken breasts or thighs right on top of the vegetable layer. Then, rinse your wild rice blend under cold water in a fine-mesh strainer—this removes any excess dust. Sprinkle the uncooked rice evenly over and around the chicken.02
-
Now, pour in the six cups of chicken broth. It should just about cover the ingredients. Add the dried thyme and those two bay leaves—they’ll infuse the soup with a subtle, earthy fragrance. Give everything a very gentle stir just to distribute the herbs, but don’t worry about mixing it perfectly.03
-
Secure the lid on your slow cooker. Now, you have a choice. For the most tender chicken and rice, cook on LOW for 6 hours. If you’re in more of a hurry, you can cook on HIGH for about 4 hours. The soup is ready when the chicken is cooked through and shreds easily, and the rice is tender and has split open.04
-
Once the cooking time is up, carefully remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred it completely. It should fall apart with almost no effort. Discard the bay leaves at this point as well.05
-
This is the crucial thickening step. In a small bowl, whisk together the 1/4 cup of flour with the 1 cup of heavy cream until it’s completely smooth and there are no lumps. This is your slurry.06
-
Slowly pour the cream and flour slurry into the hot soup in the crockpot, stirring continuously as you pour. This will prevent the flour from clumping. You’ll notice the broth immediately start to look a little cloudier and thicker.07
-
Add the shredded chicken back into the pot. Stir everything together, put the lid back on, and let it cook for another 20-30 minutes on HIGH. This final burst of heat will cook the flour, thicken the soup to perfection, and heat the chicken through.08
-
Finally, taste your soup! This is the moment to season it. Add salt and freshly ground black pepper until it tastes just right for you. Ladle the soup into bowls and garnish with a generous sprinkle of fresh, chopped parsley for a pop of color and freshness.09
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