Crockpot Chicken Wild Rice Soup Recipe

This crockpot chicken wild rice soup recipe slow cooks one cup of wild rice blend with whole chicken breasts and a pot of vegetables.

A quick butter and flour roux finishes it. The half-and-half goes in only at the very end.

Cream added at the start of a long cook tends to curdle and turn grainy. Waiting until the end avoids that completely.

The result is a broth thick enough to coat a spoon, with chewy rice that still has a slight pop. The chicken shreds with two forks.

One batch makes 8 servings, which covers dinner and a few lunches.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	6 hours 15 minutes
Total Time	6 hours 30 minutes
Servings	8 servings (about 1¼ cups each)
Difficulty Level	Easy

For a stovetop take on the same flavors, see Chicken Wild Rice Soup Recipe.

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Why You’ll Love This Crockpot Chicken Wild Rice Soup Recipe

The slow cooker does nearly all the work here. You spend about 15 minutes chopping and loading, then walk away for 6 hours.

• Hands-off cooking: Everything goes into the crock at once, so there is no sautéing or stirring while it cooks.
• Chewy rice, not mush: Wild rice blend holds its shape through a long cook, giving every spoonful a bit of bite.
• Creamy without curdling: The roux and half-and-half go in at the end, so the broth stays smooth.
• Tender shredded chicken: Whole breasts cook in the broth, then shred easily with two forks.
• Everyday ingredients: Carrots, celery, onion, garlic, and chicken broth are likely already in your kitchen.
• Feeds a crowd: The recipe makes 8 servings, so leftovers are built in.
• Easy to adjust: Add mushrooms, swap in thighs, or thin the soup with extra broth to suit your bowl.

You might also enjoy: Instant Pot Chicken Wild Rice Soup Recipe

Ingredients

I ruined my first batch by skipping the rice rinse, and the loose starch turned the broth gummy. Rinse the rice, measure everything before you start, and the rest is simple.

For the slow cooker:

• 1 cup (170 g) wild rice blend, rinsed well
• 1½ pounds (680 g) boneless, skinless chicken breasts (2 to 3 breasts)
• 1 medium yellow onion, diced (about 1 cup or 150 g)
• 3 medium carrots, sliced ¼ inch (6 mm) thick (about 1 cup or 130 g)
• 3 stalks celery, sliced ¼ inch (6 mm) thick (about 1 cup or 100 g)
• 4 cloves garlic, minced
• 6 cups (1.4 L) low sodium chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper

For the creamy finish:

• ¼ cup (57 g) unsalted butter
• ⅓ cup (42 g) all-purpose flour
• 1½ cups (360 ml) half-and-half
• 2 tablespoons (8 g) chopped fresh parsley, for garnish

Read Also: Mushroom Wild Rice Soup Recipe

Kitchen Equipment Needed

You only need one slow cooker and one small saucepan. Everything else is basic prep gear you probably own.

• 6-quart slow cooker (a 5-quart works, but fill it no more than two-thirds full)
• Fine mesh strainer for rinsing the rice
• Medium saucepan for the roux
• Whisk for a lump-free sauce
• Chef’s knife for the vegetables
• Large cutting board
• Meat shredder claws or two forks
• Ladle for tempering and serving
• Measuring cups and measuring spoons

Another slow cooker soup worth a look is Slow Cooker Chicken Gnocchi Soup Recipe.

Recommended Products for This Recipe

These are my personal recommendations for making this soup turn out well every time. Each one solves a specific problem I ran into while testing the recipe.

1. Crock-Pot 6-Quart Programmable Slow Cooker

A programmable model switches to the warm setting when the timer ends, so the rice does not keep cooking while you are away. The 6-quart size also leaves enough headroom for the broth, rice, and chicken without bubbling over.

Get it on Amazon

2. Lundberg Wild Blend Rice

Plain wild rice takes much longer to soften, while pre-seasoned mixes can make the soup too salty. This blend of wild and brown rice cooks evenly in about 6 hours and keeps a pleasant chew.

Get it on Amazon

3. Instant-Read Digital Thermometer

Chicken breasts go from juicy to dry quickly, even in broth. A thermometer lets you confirm 165°F (74°C) without cutting into the meat and losing juices.

Get it on Amazon

4. Slow Cooker Liners

Starchy, creamy soups cling to the crock and can bake on around the edges. A liner makes cleanup a matter of lifting out the bag and wiping the insert.

Get it on Amazon

5. Bear Paws Meat Shredder Claws

Shredding hot chicken with forks burns fingertips and takes a while. Claws pull the breasts apart in seconds and give you evenly sized pieces that spread through the soup.

Get it on Amazon

For another hands-off dinner, try: Crockpot Beef Stew Recipe

Step-by-Step Instructions: How to Make Crockpot Chicken Wild Rice Soup

Follow these simple steps and you’ll have a comforting pot of soup with very little hands-on work.

1. Prep the Rice and Vegetables

• Place the wild rice blend in a fine mesh strainer and rinse under cold running water for about 1 minute, until the water runs mostly clear.
• Dice the onion into ½-inch (1.3 cm) pieces.
• Slice the carrots and celery ¼ inch (6 mm) thick so they soften evenly alongside the rice.
• Mince the garlic.

2. Load the Slow Cooker

• Season both sides of the chicken breasts with the 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
• Lay the chicken in an even layer across the bottom of a 6-quart slow cooker.
• Scatter the rinsed rice, onion, carrots, celery, and garlic over the chicken.
• Add the thyme and bay leaves, then pour in the 6 cups of chicken broth.
• Stir gently so the rice is submerged and not sitting on top of the chicken.

3. Cook on Low for 6 Hours

• Cover and cook on LOW for 6 hours, or on HIGH for 3 to 4 hours.
• Do not lift the lid while it cooks, since each peek adds 15 to 20 minutes to the cook time.
• At the 6-hour mark, taste a few grains of rice. They should be tender with a slight chew, and some grains will have split open to show their pale interior.
• If the rice is still firm, cover and cook another 30 to 60 minutes.

4. Shred the Chicken

• Transfer the chicken breasts to a cutting board or large bowl.
• Check that the thickest part reads at least 165°F (74°C), then shred with two forks or meat claws.
• Fish out and discard the bay leaves.
• Return the shredded chicken to the slow cooker and stir it into the soup.

5. Make the Roux and Cream Mixture

• Melt the butter in a medium saucepan over medium heat.
• Whisk in the flour and cook for 1 minute, whisking constantly, until it smells lightly nutty and looks like wet sand.
• Slowly pour in the half-and-half while whisking, then cook for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.
• Ladle about ½ cup (120 ml) of hot broth from the slow cooker into the saucepan and whisk it in, which warms the sauce so it blends smoothly.

6. Finish the Soup

• Pour the thickened mixture into the slow cooker and stir until the broth turns creamy and opaque.
• Cover and cook on HIGH for 15 minutes so the soup heats through and thickens a little more.
• Taste and add more salt or pepper as needed.
• Ladle into bowls and top with the chopped parsley.

Read Also: Slow Cooker Chicken Noodle Soup Recipe

Tips for The Best Crockpot Chicken Wild Rice Soup

A few small habits make the difference between a thin, bland pot and a rich, creamy one. These are the ones that matter most.

• Never use instant wild rice. It turns to mush well before the 6-hour mark, so stick with a regular wild rice blend.
• Rinse the rice every time. Rinsing washes off surface starch that can make the broth cloudy and sticky.
• Hold the dairy until the end. Milk and cream break down under long heat, which is why the roux and half-and-half go in last.
• Chicken thighs hold up better than breasts in long cooks because their extra fat keeps them tender. If you prefer thighs, use 1½ pounds (680 g) boneless, skinless thighs and shred them the same way.
• I keep a ladle next to the stove for the roux step. Stirring in ½ cup of hot broth first warms the sauce, which helps it blend without separating.
• Fill the crock no more than two-thirds full. Crowding it slows heating and can cause bubbling over.
• Adjust thickness at the end. For a thinner soup, add warm broth ¼ cup (60 ml) at a time, and for a thicker one, cook uncovered on HIGH for 10 more minutes.
• Season at the end. Broth brands vary in saltiness, so taste after the cream goes in and then add salt.
• Chop the celery leaves. Stir a spoonful into the finished soup for a fresh, grassy note.

For a different creamy option, try: Slow Cooker Potato Soup Recipe

What to Serve with Crockpot Chicken Wild Rice Soup

This soup is a full meal on its own, but something crusty or crisp on the side rounds it out. Soft bread is especially good for soaking up the last of the creamy broth.

• Dinner Rolls for dunking into the broth
• Homemade Biscuits with butter for a Southern-style pairing
• Sourdough Focaccia cut into thick squares
• Healthy Cornbread for a slightly sweet contrast
• A simple Caesar-style salad with shaved Parmesan and croutons
• Grilled cheese sandwiches cut into strips for dipping
• Roasted Brussels Sprouts with Bacon for a savory, crisp side
• Maple Glazed Carrots for a touch of sweetness
• Coleslaw for a cool, tangy crunch
• Apple Crisp for dessert after a hearty bowl
• Mulled Apple Cider to sip alongside
• Saltine crackers or oyster crackers for crumbling on top

More slow cooker ideas for cool weather are collected in Crockpot Fall Recipes.

Variations of Crockpot Chicken Wild Rice Soup

The base recipe is flexible, and a few simple swaps change the whole character of the pot. Make any of these changes while keeping the same cook time and the same roux finish.

• Mushroom version: Add 8 ounces (225 g) sliced cremini mushrooms to the crock with the other vegetables for an earthier flavor.
• Chicken thigh version: Swap the breasts for the same weight of boneless, skinless thighs, which stay juicy through the long cook.
• Leftover turkey version: Skip the raw chicken and stir 3 cups of shredded cooked turkey into the soup with the roux mixture during the final 15 minutes.
• Dairy-free version: Replace the butter with olive oil and the half-and-half with full-fat canned coconut milk, whisking it in the same way.
• Extra greens version: Stir 2 large handfuls of baby spinach or chopped kale into the finished soup and let it wilt for 2 to 3 minutes.
• Lighter version: Use whole milk in place of the half-and-half, and expect a slightly thinner broth.
• Spicier version: Add ¼ teaspoon crushed red pepper flakes with the thyme, or finish each bowl with a few drops of hot sauce.
• Lemon-bright version: Stir in 1 tablespoon of fresh lemon juice after the cream, off the heat, to avoid curdling.

For a leftover-turkey twist, try: Turkey Wild Rice Soup Recipe

Storage and Reheating

Wild rice keeps absorbing liquid as the soup sits, so leftovers thicken overnight. A little broth brings it right back.

• Refrigerator: Cool the soup, then store in airtight glass meal prep containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months, leaving ½ inch (1.3 cm) of space at the top for expansion.
• Thawing: Move frozen soup to the refrigerator the night before, since slow thawing keeps the texture smoother.
• Stovetop reheating: Warm over medium-low heat, stirring often, and do not let it reach a rolling boil.
• Microwave reheating: Heat single portions in 60 to 90 second bursts, stirring between each one.
• Splash of broth: I’ve found that warm chicken broth restores the texture better than water, because water thins the flavor along with the body.
• After freezing: Dairy-based soups can look slightly separated when thawed, and a firm whisking while reheating brings them back together.

Read Also: Slow Cooker Taco Soup Recipe

Nutritional Facts

These values are estimates for one serving, calculated from standard ingredient data. Brands of broth and half-and-half will change the final numbers slightly.

Nutrition per Serving (about 1¼ cups)
Calories	315 kcal
Protein	22 g
Carbohydrates	25 g
Total Fat	13 g
Saturated Fat	7 g
Fiber	3 g
Sugar	4 g
Cholesterol	105 mg
Sodium	465 mg

A related roundup is Best Chicken Soup Recipes.

Health Benefits of Key Ingredients

Each main ingredient in this soup brings something useful to the bowl. Here is what they offer, in plain terms.

• Wild rice: It is a whole grain seed that provides fiber, plant protein, and minerals such as magnesium and zinc, and it has more protein than most common rice.
• Chicken breast: A lean source of complete protein, with B vitamins such as niacin and B6 that help the body turn food into energy.
• Carrots: Rich in beta-carotene, which the body converts to vitamin A for eye and skin health.
• Celery: Provides vitamin K and potassium with very few calories, and it adds crunch and flavor to the broth base.
• Onion and garlic: Both contain sulfur compounds that give soup its savory depth, and they add flavor without extra fat.
• Chicken broth: Adds hydration and a small amount of protein, and choosing low sodium lets you control the salt.
• Half-and-half: Contributes calcium and some vitamin A, along with the creamy body that makes the soup satisfying.
• Thyme and parsley: Fresh and dried herbs add flavor and small amounts of vitamins K and C.

For a lighter option, try: Kale and Sweet Potato Soup Recipe

FAQs About Crockpot Chicken Wild Rice Soup

1. Can I freeze crockpot chicken wild rice soup?

Yes, it freezes well for up to 3 months. Cool it completely before packing it into freezer-safe containers.

Thaw it overnight in the refrigerator. Reheat gently on the stove and whisk well if the cream looks separated.

2. Can I use cooked wild rice instead of raw?

Yes, but the timing changes. Stir 2 cups of cooked wild rice into the soup during the last 30 minutes.

Add the rice after the chicken is shredded so it does not overcook. The soup will be a bit thinner, so cook it uncovered for a few extra minutes if needed.

3. Why is my wild rice still hard after 6 hours?

Pure wild rice takes longer than a blend. It can need up to 7 or 8 hours on low.

Old rice also cooks slower than fresh. Give it another 30 to 60 minutes and check again.

4. Can I cook this on high instead of low?

Yes, cook on HIGH for 3 to 4 hours. Check the rice at the 3-hour mark.

High heat can dry out chicken breasts faster. Keep an eye on the clock and shred the chicken as soon as it reaches 165°F (74°C).

5. How do I thicken the soup?

The roux does most of the thickening. If you want it thicker, cook it uncovered on HIGH for 10 to 15 minutes.

You can also whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water. Stir that into the soup and cook for 5 minutes.

6. Can I make this soup dairy-free?

Yes. Use olive oil in place of the butter and full-fat canned coconut milk in place of the half-and-half.

The flavor will be slightly sweeter. A squeeze of lemon at the end helps balance it.

7. Can I use a rotisserie chicken?

You can, but add it at the end. Stir in 3 cups of shredded rotisserie chicken during the final 15 minutes.

The soup will lose some of the deep chicken flavor that raw chicken gives the broth. Use unsalted broth and taste before seasoning, since rotisserie chicken is often salty.

8. Do I need to soak wild rice before cooking?

No soaking is needed for this recipe. A good rinse is enough.

The long, moist heat of the slow cooker softens the grains on its own.

Read Also: Creamy Chicken Soup Recipe

Final Thoughts

This crockpot chicken wild rice soup is the kind of dinner that rewards a little patience. Load the slow cooker in the morning and a creamy, chewy bowl is waiting by evening.

Give the recipe a try this week and let me know how it turns out in the comments. If it becomes a regular at your table, share it with a friend who loves easy slow cooker meals.

Recommended:

• Slow Cooker Chicken and Sausage Gumbo Recipe
• Chicken Gnocchi Soup Recipe
• Creamy Tomato Basil Soup Recipe
• Loaded Baked Potato Soup Recipe
• Slow Cooker Chili Recipe
• Beef Barley Soup Recipe
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• Potato Leek Soup Recipe