This creamy Crockpot Chicken and Wild Rice Soup is hearty, packed with vegetables and rice, and flavored with savory herbs and tender chicken. It’s essentially a dump-and-cook slow cooker recipe: add the ingredients, slow cook, shred the chicken, then finish with a simple flour slurry for a rich, creamy finish. Perfect comfort food for chilly days.
This recipe was recently updated to include directions for both pure wild rice and wild rice blends.
I’m not a huge fan of plain chicken noodle soup — it’s just not exciting to me. Still, when I want something with more depth and heartiness, chicken and wild rice soup is my go-to. It should be rich and well-seasoned, not overly brothy, and this slow cooker version delivers exactly that.
We love slow cooker meals, and this is one of our favorites. If you enjoy this soup, try it alongside other cozy crockpot dishes in your collection.
Why We Love This Crockpot Chicken Wild Rice Soup
- Dump-and-go convenience. Aside from shredding the chicken, most of the work is adding ingredients to the crockpot and letting it cook. Minimal hands-on time for a satisfying meal.
- Simple pantry ingredients. Most items are commonly on hand. Celery sometimes needs to be purchased, but the soup still tastes great without it.
- Even better the next day. Like most soups and chilis, the flavors deepen after a day in the fridge. Leftovers are excellent.
- Freezes well. Make extra and freeze in individual portions so you can heat up a bowl any time.
What you will need
- Chicken broth: Low- or no-sodium broth is recommended so you can control the seasoning at the end.
- Wild rice: Use uncooked wild rice or a true wild rice blend (not a parboiled or boxed “rice-a-roni” style mix). Some blends behave differently, so follow the cook time guidance for either pure wild rice or a wild rice blend to avoid mushy rice.
- Vegetables & aromatics: Carrots, celery, onion, and garlic provide body and flavor.
- Seasonings: Italian seasoning, dried thyme, dried parsley, bay leaf, salt and cracked pepper.
- Finishing ingredients: Flour (or a gluten-free substitute), half-and-half, and whole milk to create a creamy slurry that thickens the soup.
How to make this recipe
- Chop the vegetables. Place the chicken breasts in the bottom of the crockpot and season with garlic and the dried herbs.
- Add the carrots, celery and onion on top. Pour in 7–9 cups of chicken broth and add the bay leaf and the uncooked wild rice.
- Cover and slow cook on low: 6–8 hours for pure wild rice, or 4–6 hours if using a wild rice blend. I don’t recommend cooking on high for best texture.
- When the chicken reaches 165°F, remove it and shred or dice it, then return it to the slow cooker.
- Whisk together the flour, half-and-half and milk until smooth. Slowly stir this mixture into the soup and cook until the soup thickens and the rice is fully cooked. Adjust thickness with additional broth if needed.
- Keep warm until ready to serve and garnish with fresh parsley if desired.
Recipe Tips
- Cook on low for best results. Low, slow cooking gives the best texture for both chicken and wild rice. If you must use high, check the soup after 2 hours and adjust as needed.
- Leftovers improve with time. The flavor deepens after a day, so this soup is ideal for making ahead.
- Short on time? Use a rotisserie chicken. Sauté the vegetables on the stovetop, add everything to the slow cooker, and heat on high for a couple of hours to meld flavors.
What toppings do you like on your soup — crackers, grated cheese, or croutons? Share your favorites and enjoy a warm bowl.
Other Crockpot Recipes:
- Super Simple Slow Cooker Shredded BBQ Chicken
- Crock Pot Hamburger Soup
- Slow Cooker Sriracha Lime White Chicken Chili
- Italian Sausage Gnocchi Soup
- Slow Cooker Sweet Potato Chili
- Tomato Tortellini Soup (Stove Top and Slow Cooker Variations)
- Slow Cooker Chicken Burrito Bowls
- Instant Pot Carnitas (Slow Cooker Option Included)
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Creamy Crockpot Chicken Wild Rice Soup
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 7-9 cups chicken broth (use low sodium if possible)
- 1 cup uncooked wild rice*, rinsed (not a boxed mix)
- 4-5 garlic cloves, minced
- 1 bay leaf
- 1-1½ Tbsp Italian seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- ¼ cup flour (gluten-free works too)
- ½ cup half-and-half
- ½ cup whole milk
- ½–1 tsp sea salt
- ½ tsp cracked pepper
Instructions
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Dice the onion, slice the carrots, chop the celery, and mince the garlic.
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Place the chicken in the bottom of the slow cooker and sprinkle with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper. Add the onion, carrots and celery on top.
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Pour in 7–8 cups broth, add the uncooked wild rice and the bay leaf, then cover.
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Cook on LOW: 6–8 hours for pure wild rice, or 4–6 hours for a wild rice blend, until the rice is tender. The chicken can be shredded once it reaches 165°F, but you may wait until the rice is done if you prefer.
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Return shredded chicken to the slow cooker. Whisk together the flour, milk and half-and-half until smooth, then slowly stir into the soup. Cook until creamy and adjust consistency with additional broth if necessary.
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Serve with crusty bread and a sprinkle of fresh parsley.
Notes
Cook on low for best results. High heat can cause uneven cooking; if you must use high, check the soup after 2 hours and adjust time accordingly.
Leftovers are excellent. Flavors deepen after refrigeration, making this recipe ideal for making ahead or meal prep.
Short on time? Use a rotisserie chicken and sauté the vegetables on the stovetop before finishing in the slow cooker on high for a couple of hours.
Nutrition
Nutrition information is an approximation and should be used as a guide.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Wild Rice Blend
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