Slow Cooker Chicken and Wild Rice Soup

I recently made the Slow Cooker Chicken and Wild Rice Soup. It’s a creamy, comforting soup loaded with tender chicken, hearty wild rice, carrots, celery, and savory herbs—all cooked effortlessly in the slow cooker. Perfect for a cozy meal any day.

Why I’ll Love This Recipe

I love how this soup combines the nuttiness of wild rice with tender chicken and fresh vegetables in a creamy broth that feels both hearty and nourishing. The slow cooker does all the work, making it ideal for busy days when I want a warm, homey meal waiting for me. Plus, the leftovers taste even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts or thighs
Wild rice blend
Carrots, diced
Celery, diced
Onion, diced
Garlic, minced
Chicken broth
Heavy cream or half-and-half
Butter
Fresh thyme or dried thyme
Salt and pepper

directions

1. I add chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, salt, and pepper to the slow cooker.

2. I cook on low for about 6–7 hours or on high for 3–4 hours, until the chicken and rice are tender.

3. I remove the chicken, shred it with two forks, then return it to the slow cooker.

4. I stir in butter and heavy cream (or half-and-half) to add richness and creaminess to the soup.

5. I adjust seasoning as needed and serve warm, optionally garnished with fresh parsley.

Servings and timing

This recipe yields about 6 servings. Prep takes about 10 minutes, and slow cooker time ranges from 3 to 7 hours depending on setting, making it a great hands-off meal.

Variations

• I sometimes use leftover cooked chicken or rotisserie chicken to shorten cooking time.

• I add mushrooms or peas for extra vegetable variety.

• I swap wild rice for brown rice or barley if preferred, adjusting cooking times accordingly.

• For a lighter soup, I use half the cream and add extra broth.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or microwave, though I may add a splash of broth or cream to restore creaminess. The soup also freezes well for up to 3 months.

FAQs

Can I use frozen chicken?

Yes. I add frozen chicken directly to the slow cooker but increase cooking time by about 30 minutes to ensure it cooks through.

Can I make this soup in an Instant Pot?

Absolutely. I use the sauté function for veggies and then pressure cook for about 25 minutes.

What if I don’t have wild rice?

I substitute with brown rice, long-grain rice, or barley—but adjust cooking times accordingly.

Is this soup gluten-free?

Yes, provided the broth and other ingredients are gluten-free certified.

Can I make this dairy-free?

Yes. I omit the cream and butter or substitute with coconut milk and dairy-free margarine.

Conclusion

I find this Slow Cooker Chicken and Wild Rice Soup to be a comforting, nourishing, and easy-to-make meal perfect for busy days or chilly evenings. With tender chicken, hearty rice, and a creamy broth, it’s a wholesome favorite that warms me up every time.

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