Slow Cooker Creamy Chicken and Wild Rice Soup

Why You’ll Love This Recipe

This recipe is the perfect blend of simplicity and flavor. It’s a true dump-and-go meal that requires minimal prep and yields maximum comfort. The wild rice adds a chewy, earthy texture, while the creamy base gives it richness without being too heavy. Plus, it’s freezer-friendly, family-approved, and naturally gluten-free (with the right ingredients). It’s one of those meals that tastes even better the next day.

Ingredients

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

• Boneless, skinless chicken breasts or thighs
• Wild rice blend (uncooked)
• Carrots, diced
• Celery, diced
• Onion, finely chopped
• Garlic, minced
• Chicken broth or stock
• Dried thyme
• Bay leaf
• Salt and pepper
• Unsalted butter
• All-purpose flour (or gluten-free alternative)
• Milk or half-and-half
• Heavy cream (optional, for extra richness)

Directions

1. In the slow cooker, combine the chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, bay leaf, salt, and pepper.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken and rice are fully cooked.
3. Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
4. In a small saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes.
5. Slowly whisk in the milk (and cream, if using), cooking until slightly thickened.
6. Stir the creamy mixture into the slow cooker and mix until well combined.
7. Cover and cook on high for another 15–20 minutes until the soup is creamy and heated through.
8. Taste and adjust seasoning before serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: 6–7 hours 10 minutes

Variations

• Dairy-free: Use unsweetened almond or oat milk and thicken with cornstarch slurry instead of flour and butter.
• Add mushrooms: Sauté and add for extra umami flavor.
• Spicy kick: Stir in red pepper flakes or diced jalapeño.
• Extra veggies: Add spinach, kale, or corn during the last 30 minutes of cooking.
• Shortcut version: Use pre-cooked rotisserie chicken and add it in during the final hour.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat:

• Stove: Warm gently over medium heat, stirring occasionally.
• Microwave: Heat in 1-minute intervals, stirring between each.
  Add a splash of broth or milk if the soup thickens too much.
  This soup freezes well for up to 2 months. Thaw overnight in the fridge and reheat as above.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, just stir it in during the last 30–60 minutes of cooking to avoid overcooking.

Does wild rice get mushy in the slow cooker?

No, wild rice holds its texture well. Avoid using white or instant rice as a substitute.

Can I cook this soup on the stovetop instead?

Yes, simmer all ingredients (except the roux) for about 45–60 minutes, then stir in the creamy mixture.

What if I don’t have a wild rice blend?

You can use straight wild rice, though cook time may be slightly longer.

Can I make this gluten-free?

Yes, use a gluten-free flour blend for the roux or thicken with cornstarch.

How thick is this soup?

It’s thick and creamy, but you can adjust by adding more broth if you prefer a thinner texture.

Can I add potatoes?

Yes, diced Yukon gold or russet potatoes work well and can be added at the beginning.

What type of milk is best?

Whole milk or half-and-half give the creamiest result. For a lighter version, use low-fat milk.

Is this soup freezer-friendly?

Yes, it freezes well. Just be aware the dairy may slightly separate; stir well after reheating.

How long can I keep leftovers?

Up to 4 days in the fridge, or up to 2 months in the freezer.

Conclusion

Slow Cooker Creamy Chicken and Wild Rice Soup is the definition of comfort in a bowl. It’s easy to make, nourishing, and packed with wholesome flavor. Whether you’re feeding your family on a busy weekday or meal-prepping for cozy nights ahead, this creamy soup is a reliable, delicious choice that you’ll come back to again and again.

Slow Cooker Creamy Chicken and Wild Rice Soup

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Slow Cooker Creamy Chicken and Wild Rice Soup is a cozy, comforting meal featuring tender shredded chicken, earthy wild rice, vegetables, and a creamy broth. It’s an easy, set-it-and-forget-it recipe perfect for cold days and busy nights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: 6–7 hours 10 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 3/4 cup uncooked wild rice blend
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 6 cups chicken broth or stock
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1 cup milk or half-and-half
• 1/2 cup heavy cream (optional)

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Instructions

1. In the slow cooker, combine chicken, wild rice, carrots, celery, onion, garlic, broth, thyme, bay leaf, salt, and pepper.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken and rice are tender.
3. Remove the chicken, shred with two forks, and return to the slow cooker.
4. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux.
5. Gradually whisk in milk (and cream if using), cooking until slightly thickened, about 3–4 minutes.
6. Stir the creamy mixture into the slow cooker and mix well.
7. Cover and cook on high for another 15–20 minutes until heated through and creamy.
8. Remove bay leaf, adjust seasoning, and serve warm.

Notes

• Use gluten-free flour or cornstarch slurry for a gluten-free version.
• Add extra veggies like spinach, kale, or mushrooms in the last 30 minutes.
• For a shortcut, use shredded rotisserie chicken and add it during the final hour.
• Use unsweetened plant-based milk for a dairy-free version.
• This soup thickens as it sits—add broth or milk when reheating if needed.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 330
• Sugar: 5g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 80mg