Crockpot Chicken and Wild Rice Soup is the kind of set-it-and-forget-it comfort food that makes the whole house smell amazing and dinner feel effortless. This creamy, hearty soup is packed with juicy chicken, tender wild rice, and plenty of carrots, celery, and onion—finished with a simple dairy slurry so it turns silky without becoming heavy. Whether you’re feeding a family on a busy weeknight or planning make-ahead lunches, this one earns a permanent spot in the slow-cooker rotation.
Table of Contents
Table of Contents
Why You’ll Love This Crockpot Chicken and Wild Rice Soup
- True dump-and-go ease. Add everything to the slow cooker, let it gently simmer, shred the chicken, and stir in a quick cream mixture. Dinner’s done.
- Creamy without being too rich. Half-and-half and milk, whisked with a touch of flour, give body and silkiness—no heavy cream block required.
- Meal-prep gold. The flavors deepen by day two, and the texture holds up well with wild rice. It also freezes nicely in individual portions.
- Family-friendly flavor. Italian seasoning, thyme, parsley, garlic, and a bay leaf create classic, cozy soup vibes that everyone recognizes and loves.
- Flexible consistency. Start with eight cups of broth and add more at the end if you prefer a looser, brothier bowl.
Ingredients for Crockpot Chicken and Wild Rice Soup
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth, low sodium preferred
- 1 cup uncooked wild rice*, rinsed (not a boxed mix like rice-a-roni)
- 4 garlic cloves
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour (gluten-free flour works)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
*For best texture, use a true wild rice or a wild rice blend that is uncooked and not parboiled.
Easy Crockpot Chicken and Wild Rice Soup (Creamy & Cozy)
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots sliced
- 3 celery stalks chopped
- 1 onion diced
- 8 –10 cups chicken broth low sodium
- 1 cup uncooked wild rice rinsed (not a boxed mix; not parboiled)
- 4 garlic cloves
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour gluten-free okay
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Dice the onion, slice the carrots, chop the celery, and mince the garlic.
- Place chicken breasts in the slow cooker; sprinkle with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper.
- Add onion, carrots, and celery on top.
- Pour in 8 cups broth; add rinsed wild rice and bay leaf; cover.
- Cook on LOW 6–8 hours, until rice is tender.
- Remove chicken when it reaches 165°F; shred or chop and return to the pot.
- Whisk flour with half-and-half and milk until smooth; stir into the soup until creamy.
- Add more broth (from the remaining 2 cups) if you prefer a thinner consistency.
- Serve warm with crusty bread and fresh parsley, if desired.
Notes
Step-by-Step Instructions
- Prep the aromatics. Dice the onion, slice the carrots, chop the celery, and mince the garlic.
- Layer the chicken and seasonings. Place the chicken breasts in the bottom of the slow cooker. Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken.
- Add the vegetables. Scatter the onion, carrots, and celery on top.
- Pour in broth and add rice. Add 8 cups of chicken broth, the rinsed uncooked wild rice, and the bay leaf. Cover the slow cooker.
- Slow cook on LOW. Cook on LOW for 6–8 hours, until the rice is tender.
- When the chicken reaches 165°F (the USDA’s safe minimum internal temperature for poultry), remove it, shred (or chop), and return it to the pot.
- Make the creamy slurry. Whisk together the flour, half-and-half, and milk until perfectly smooth (no lumps). Slowly stir this mixture into the soup to make it creamy.
- Adjust the consistency. If the soup seems too thick, add additional broth (from the remaining 2 cups) to reach your preferred thickness.
- Serve and enjoy. Ladle into bowls. Garnish with chopped parsley if you like and serve with a crusty loaf of bread.
Pro Tips for Success
- LOW and slow wins. Wild rice takes time to open and become tender. The LOW setting keeps the grains intact and prevents the dairy from separating later.
- Why not boxed rice? Boxed “wild rice blends” with seasoning packets are often parboiled and contain small grains that overcook into mush in a slow cooker. Use a plain, uncooked wild rice or wild rice blend for best results.
- Add dairy at the end. Stirring in the flour-milk-half-and-half mixture after cooking prevents curdling and keeps the soup silky.
- Control the thickness. Starches from rice naturally thicken the broth as the soup rests. Start with eight cups of broth, then loosen with more broth at serving time if needed.
- Know your cooker. Every slow cooker heats a little differently. Begin checking rice tenderness and chicken temp around the six-hour mark.
Flavor Variations
- Mushroom lover’s twist: Sauté sliced mushrooms and stir them in with the chicken at Step 6 for an earthy bump.
- Herb swap: Trade parsley for fresh dill or rosemary at the end for a different aromatic note.
- Lemon-pepper finish: Add a squeeze of lemon and extra cracked pepper just before serving to brighten the creaminess.
- Heat it up: Stir in a pinch of red pepper flakes with the dry herbs for a gentle kick.
- Garlic-herb butter swirl: Melt a small pat of butter with minced garlic and spoon over individual bowls for restaurant-style richness.
Serving Suggestions
- Classic pairing: Thick slices of warm sourdough or a baguette to soak up the creamy broth.
- Green on the side: A crisp side salad with a simple vinaigrette balances the richness.
- Toppings bar: Offer chopped parsley, extra cracked pepper, oyster crackers, or homemade croutons so everyone can finish their bowl their way.
- Lunch boxes: Portion into microwave-safe containers for easy heat-and-eat workday meals.
Storage and Freezing Instructions
- Refrigerator: Cool completely, then store in airtight containers for 3–4 days. The rice will continue to absorb liquid as it sits; stir in a splash of broth or milk when reheating to loosen.
- Freezer: Ladle into freezer-safe containers (individual portions are super convenient) and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding broth as needed.
- Reheating tip: Warm slowly over medium-low heat and avoid boiling after the dairy has been added; this keeps the soup smooth.
Nutrition Facts (Per Serving)
Based on 8 servings, as provided in your original post.
- Calories: 272
- Carbohydrates: 27 g
- Protein: 28 g
- Fat: 6 g
- Saturated Fat: 2 g
- Cholesterol: 62 mg
- Sodium: 352 mg
- Potassium: 774 mg
- Fiber: 3 g
- Sugar: 4 g
- Vitamin A: 5,216 IU
- Vitamin C: 5 mg
- Calcium: 77 mg
- Iron: 2 mg
Nutrition is automatically calculated and should be considered an estimate.
FAQ About Crockpot Chicken and Wild Rice Soup
How do I prevent the rice from turning mushy?
Use uncooked wild rice or a true wild rice blend and cook on LOW. Parboiled or boxed blends soften too quickly in slow heat and can break down. Also, avoid stirring frequently during cooking; just give one gentle stir when you shred and return the chicken.
Can I cook this on HIGH instead of LOW?
The best results come from cooking on LOW for 6–8 hours. If you must use HIGH, note that slow cookers vary widely. Plan on roughly 2–4 hours on HIGH and check after two hours. Keep in mind that high heat is more likely to over-soften the rice and dull the flavors.
How can I make this soup thicker or thinner?
Your base starts with 8 cups of broth. After adding the dairy slurry, assess the texture. For a thicker soup, simmer a few extra minutes after the slurry goes in. For a thinner soup, stir in more broth (up to the remaining 2 cups) until it’s just right.
Can I substitute the chicken or speed things up?
Short on time? Use shredded rotisserie chicken. Sauté the onion, carrots, and celery on the stovetop first, then combine everything in the slow cooker and heat on HIGH for a couple of hours to meld flavors. (The base recipe remains the same; this is just a time-saving approach.)
Does this soup freeze well with dairy in it?
Yes. Because the dairy is added as a slurry at the end (rather than simmered for hours), the texture freezes and reheats nicely. Thaw overnight, reheat gently, and add a splash of broth if needed to restore creaminess.
Final Thoughts
If you’re craving a reliable, cozy dinner that practically cooks itself, Crockpot Chicken and Wild Rice Soup should be your go-to. The slow cooker coaxes tenderness out of chicken breasts, the wild rice holds its bite, and the classic aromatics turn into a rich, savory base. With simple ingredients you likely have on hand and a creamy finish that doesn’t feel heavy, this is the kind of recipe you’ll make once and then keep making all season long.
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