Description

Creamy Slow Cooker Chicken and Wild Rice Soup is a comforting, nourishing dish featuring tender chicken, fiber-rich wild rice, and fresh vegetables simmered in a luscious creamy broth. Perfect for chilly days, this easy slow cooker recipe delivers deep flavors and a velvety texture that appeals to the whole family. Make ahead, freeze, and enjoy a cozy bowl anytime.

Ingredients

Scale

Protein

1.5 to 2 pounds chicken breasts or thighs (bone-in recommended for extra flavor)

Grains

1 cup wild rice blend, rinsed thoroughly

Vegetables

2 medium carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced

Liquids

6 cups chicken broth (gluten-free if needed)
1 cup heavy cream or half and half (or coconut/cashew cream for dairy-free)

Herbs & Seasonings

1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried thyme)
2 tablespoons fresh parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prep the Ingredients: Chop the carrots, celery, onion, and garlic. Rinse the wild rice blend well under cold water to remove excess starch and prevent clumping.
Layer in the Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker. Add the chopped vegetables and rinsed wild rice on top. Pour in the chicken broth and season with salt, pepper, thyme, and parsley.
Cook Low and Slow: Set the slow cooker to low and cook for 6 to 8 hours, allowing the chicken to become tender and the rice to cook without becoming mushy.
Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the soup to absorb the flavors.
Add Cream and Finish Cooking: Pour in the heavy cream or half and half and stir to combine. Switch the slow cooker to high and cook for an additional 20 to 30 minutes until the soup thickens to your preferred creaminess.

Notes

Use bone-in chicken breasts or thighs for extra depth of flavor.
Don’t skip rinsing the wild rice to prevent it from becoming sticky.
For crisper carrots and celery, add them halfway through cooking instead of at the start.
To thicken the soup further, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with cold water) during the final cooking stage.
Season gradually and taste before adding cream to keep flavors balanced.
Dairy-free option: replace heavy cream with coconut or cashew cream.
Freeze leftovers in airtight containers for up to 3 months and thaw overnight before reheating gently.

Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Category: Soups & Stews
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 650mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg