Name: Crockpot Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts (or thighs); 1 cup uncooked wild rice, rinsed; 1 medium onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 3 garlic cloves, minced; 6 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup heavy cream (or half-and-half); 2 tablespoons all-purpose flour; 2 tablespoons butter

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Crockpot Chicken Wild Rice Soup a cozy, creamy, and hearty soup made right in the slow cooker. I love how the tender chicken, nutty wild rice, and vibrant vegetables come together in a rich, comforting broth. It's the kind of meal that warms me from the inside out, especially on cold nights or when I need something nourishing but easy to prepare.

Crockpot Chicken Wild Rice Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken breasts (or thighs)

1 cup uncooked wild rice, rinsed

1 medium onion, diced

3 carrots, sliced

3 celery stalks, sliced

3 garlic cloves, minced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

1 teaspoon salt

½ teaspoon black pepper

1 cup heavy cream (or half-and-half)

2 tablespoons all-purpose flour

2 tablespoons butter

Directions

I start by placing the chicken, wild rice, onion, carrots, celery, garlic, broth, thyme, rosemary, bay leaves, salt, and pepper into the crockpot. I give everything a good stir so it’s well combined.

Then I cover and cook it on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken and rice are both tender.

Once the chicken is done, I remove it, shred it with two forks, and return it to the pot.

While the soup finishes cooking, I make a roux by melting butter in a small saucepan and whisking in the flour. Then I slowly whisk in the cream until it thickens.

I stir that creamy mixture into the crockpot and let it cook for another 15 minutes so everything comes together beautifully.

Before serving, I make sure to remove the bay leaves. I like to serve it hot with a crusty bread or some crackers on the side.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Calories: Approximately 330 kcal per serving

Variations

I sometimes swap the heavy cream with coconut milk for a dairy-free twist—it changes the flavor slightly but keeps it creamy.

If I have mushrooms on hand, I add them in with the veggies for an earthy note.

For a low-carb version, I’ve skipped the rice entirely and just loaded it up with extra veggies.

I’ve also used turkey instead of chicken, especially around the holidays when leftovers are plenty.

A handful of chopped spinach or kale stirred in at the end gives it a pop of green and a boost of nutrients.

Storage/Reheating

Once cooled, I store any leftovers in an airtight container in the fridge for up to 4 days. It reheats really well on the stovetop over medium heat, or in the microwave in short bursts, stirring in between. If it thickens too much, I just add a splash of broth or water to loosen it up.

To freeze, I let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2 months. I thaw it overnight in the fridge before reheating as usual.

FAQs

How do I keep the rice from getting mushy?

Wild rice holds up better than white rice, but I still like to rinse it well before cooking. If I plan to freeze the soup, I sometimes cook the rice separately and add it in right before serving.

Can I use a different type of rice?

Yes, but the texture will change. Brown rice is a decent substitute, but I avoid white rice—it tends to break down too much during the long cooking time.

Is it okay to use rotisserie chicken?

Absolutely. If I’m short on time, I shred cooked rotisserie chicken and add it in during the last 30 minutes of cooking, just to warm it through.

Can I make this on the stovetop instead?

Yes. I simmer everything (except the cream mixture) in a large pot for about 45–60 minutes until the chicken and rice are tender. Then I stir in the cream mixture and let it cook another 10–15 minutes.

What can I use instead of heavy cream?

Half-and-half works well, or even plain Greek yogurt stirred in at the end (off the heat) if I want a tangier and lighter option.

Conclusion

This Crockpot Chicken Wild Rice Soup has become a staple in my home for good reason. It’s nourishing, creamy, and full of flavor—and the slow cooker makes it practically effortless. I love how versatile it is, whether I’m customizing it with veggies or lightening it up. It’s the kind of recipe I find myself coming back to all season long.

Recipe:

Crockpot Chicken Wild Rice Soup

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Author: Cheryl
Total Time: 6 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A cozy and creamy Crockpot Chicken Wild Rice Soup made with tender chicken, nutty wild rice, and hearty vegetables in a rich, comforting broth. Perfect for cold nights or easy meal prep.

Instructions

Place the chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, bay leaves, salt, and pepper into the crockpot. Stir to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken and rice are tender.
Remove the chicken, shred it with two forks, and return it to the crockpot.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux.
Slowly whisk in the heavy cream and continue to cook until the mixture thickens.
Stir the creamy mixture into the crockpot. Let it cook for an additional 15 minutes to combine flavors.
Remove the bay leaves before serving. Serve hot with crusty bread or crackers.