When the days feel long and time is short, my Crockpot becomes my best friend in the kitchen. One of my all-time favorites is this Crockpot Chicken Wild Rice Soup—a dish that brings the cozy flavors of a slow-simmered stew, without the effort.
I first made this after coming home from a snowy grocery run in Minnesota (the land of wild rice!). I tossed everything into the slow cooker, took a nap, and woke up to the most aromatic, creamy, and hearty soup. That moment turned into a tradition.
This recipe is perfect for any season—light enough for spring with its fresh veggies, and warm enough for a chilly autumn night. Whether you’re feeding your family or meal-prepping for the week, this soup delivers every time.
Why You’ll Love This Crockpot Chicken Wild Rice Soup
- Set it and forget it—true slow cooker simplicity
- Creamy, rich, and loaded with flavor
- Hearty enough for dinner, light enough for lunch
- Great for meal prep and freezer-friendly
Table of Contents
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs)
- ¾ cup uncooked wild rice (not the boxed mix)
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
- 1 cup whole milk or half-and-half
- 2 tbsp all-purpose flour (for thickening)
- 2 tbsp unsalted butter
Instructions
Step 1: Load the Crockpot
Add the chicken, wild rice, carrots, celery, onion, garlic, broth, thyme, salt, pepper, and paprika to your Crockpot. Stir everything together.
Step 2: Cook Low and Slow
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the rice is tender and the chicken shreds easily.
Step 3: Shred the Chicken
Remove the chicken breasts and shred with two forks. Return the shredded chicken to the slow cooker.
Step 4: Make It Creamy
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Slowly whisk in the milk and cook until thickened, about 3–5 minutes. Pour this into the soup and stir to combine.
Step 5: Serve
Give the soup one last stir, taste for seasoning, and serve hot with crusty bread or a light salad.
Tips & Variations
- No dairy? Use canned coconut milk for a dairy-free twist.
- More veggies? Add mushrooms or spinach in the last 30 minutes of cooking.
- Make it richer by adding a splash of cream cheese at the end!
- Got leftovers? This soup tastes even better the next day.
Serving Suggestions
Serve this Crockpot Chicken Wild Rice Soup with:
- Crusty sourdough or garlic bread
- A crisp green apple salad
- Or simply in your coziest pajamas with a blanket 😌
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.
- To Reheat: Thaw overnight, then reheat on the stove over medium-low heat until hot.
Tip: Add a splash of milk or broth while reheating to loosen it up.
Print
Crockpot Chicken Wild Rice Soup
- Prep Time: 15
- Cook Time: 7–8 hours
- Total Time: 9 minute
- Yield: 6–8 servings
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: American, Comfort Food
Description
Warm up with our Crockpot Chicken Wild Rice Soup – a hearty, creamy, and comforting dish perfect for chilly days! Easy to make and full of flavor.
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs)
- ¾ cup uncooked wild rice (not the boxed mix)
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
- 1 cup whole milk or half-and-half
- 2 tbsp all-purpose flour (for thickening)
- 2 tbsp unsalted butter
Instructions
Step 1: Load the Crockpot
- Add the chicken, wild rice, carrots, celery, onion, garlic, broth, thyme, salt, pepper, and paprika to your Crockpot. Stir everything together.
Step 2: Cook Low and Slow
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the rice is tender and the chicken shreds easily.
Step 3: Shred the Chicken
- Remove the chicken breasts and shred with two forks. Return the shredded chicken to the slow cooker.
Step 4: Make It Creamy
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Slowly whisk in the milk and cook until thickened, about 3–5 minutes. Pour this into the soup and stir to combine.
Step 5: Serve
- Give the soup one last stir, taste for seasoning, and serve hot with crusty bread or a light salad.
Notes
- No dairy? Use canned coconut milk for a dairy-free twist.
- More veggies? Add mushrooms or spinach in the last 30 minutes of cooking.
- Make it richer by adding a splash of cream cheese at the end!
- Got leftovers? This soup tastes even better the next day.
Keywords: crockpot soup, chicken soup, wild rice soup, slow cooker chicken soup, creamy soup, hearty soup, easy chicken soup, meal prep soup, crockpot recipes, comfort food soup
FAQ
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs. Just add an extra 30 minutes to the cooking time to ensure it’s fully cooked. No need to thaw the chicken first!
2. Can I make this soup without wild rice?
While wild rice gives the soup a unique flavor and texture, you can substitute it with regular rice or even quinoa. If you use white rice, reduce the cooking time to 2–3 hours on high or 4–5 hours on low.
3. Can I make this soup dairy-free?
Yes! You can substitute the milk or half-and-half with canned coconut milk for a dairy-free version. The coconut milk will still give the soup a rich, creamy texture.
4. Can I add more vegetables?
Absolutely! Feel free to add other vegetables like mushrooms, spinach, or peas. Just add them in during the last 30 minutes of cooking to keep them from overcooking.
