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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.

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)

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

Find it online: https://thefamilycooking.com/slow-cooker-creamy-chicken-and-wild-rice-soup/