There’s just something about Creamy Crockpot Chicken Wild Rice Soup that feels like a hug in a bowl. If you’re a busy mom like me, juggling homework, soccer practices, and a mountain of laundry that never seems to shrink, then you know the power of a set-it-and-forget-it dinner. This soup is my lifesaver during hectic weeks—rich, hearty, and creamy without being fussy.
And here’s the best part: you toss everything into the crockpot in the morning, and by dinnertime your kitchen smells like you’ve been cooking all day (without actually standing over the stove). Trust me, your family will think you’re some sort of weeknight wizard.
Table of Contents
Why You’ll Love This Creamy Crockpot Chicken Wild Rice Soup
- Hands-off cooking: Your slow cooker does all the heavy lifting.
- Nutritious & filling: Protein-packed chicken and fiber-rich wild rice keep you full.
- Family-approved: Even picky eaters dig into the creamy goodness.
- Perfect for meal prep: Leftovers taste even better the next day.
It’s the kind of recipe that makes you feel accomplished without draining your energy.
What Does Creamy Crockpot Chicken Wild Rice Soup Taste Like?
Imagine spoonfuls of tender shredded chicken mingling with earthy wild rice, carrots, and celery—all wrapped in a creamy, savory broth kissed with thyme and basil. It’s cozy, slightly nutty from the rice, and has that “stick-to-your-ribs” comfort without being heavy. It reminds me of the kind of soup my grandmother used to make when the Texas winds turned chilly.
Ingredients You’ll Need for Creamy Crockpot Chicken Wild Rice Soup
When it comes to making Creamy Crockpot Chicken Wild Rice Soup, the magic really begins with fresh, simple ingredients that come together to create a bowl of pure comfort. Think of this as your grocery list, but with a little heart behind each item.
- Chicken breasts (1 pound, boneless & skinless): The star protein of the show. I like to use chicken breasts for a leaner option, but if you’re a fan of richer flavor, chicken thighs are also a great choice. By the end of slow cooking, the chicken shreds beautifully into tender bites that practically melt in your mouth.
- Wild rice blend (1 cup): This is where the nutty, earthy backbone of the soup comes from. Wild rice holds its shape well, giving you that chewy, hearty texture that makes the soup filling. If you love experimenting with grains, check out my creamy lentil chowder for another cozy, grain-based bowl.
- Onion (1 medium, diced): Adds a subtle sweetness and depth to the broth. When slow-cooked, onion softens and becomes almost buttery, blending seamlessly with the other veggies.
- Garlic (2 cloves, minced): Because no good soup is complete without garlic. It gives that unmistakable, aromatic flavor that transforms the broth into something irresistible.
- Chicken broth (4 cups, low-sodium): The foundation of this soup. Using a quality broth ensures you get rich, savory flavor right from the start. Low-sodium is best so you can control the saltiness.
- Carrots (1 cup, sliced): Bright pops of orange that not only add color but also a natural sweetness. They’re soft and tender after simmering all day, making them perfect in this comforting bowl.
- Celery (1 cup, diced): Classic soup veggie, right? Celery gives balance with its mild earthiness and adds another layer of wholesome texture.
- Dried thyme (1 teaspoon): Herbal notes that pair beautifully with chicken. Thyme is subtle yet important—it rounds out the flavors and gives your soup that “homemade” taste.
- Dried basil (1 teaspoon): Slightly sweet and aromatic, basil adds a comforting, familiar flavor you’ll love.
- Salt and pepper (to taste): Adjust to your liking. Start light—you can always add more at the end.
- Heavy cream (1 cup): This is where the creamy magic happens. Stirred in at the end, it transforms the broth into a rich, velvety base that makes each bite pure bliss.
- Cornstarch (2 tablespoons, optional): If you like your soup extra thick, whisk cornstarch with a splash of water and stir it in toward the end. It gives you that chowder-like consistency.
- Fresh parsley (optional, for garnish): A sprinkle of green at the end adds freshness and makes your bowl look as good as it tastes.
This lineup may look simple, but when these ingredients spend hours together in the crockpot, they create layers of flavor that make Creamy Crockpot Chicken Wild Rice Soup so special. Every bite is cozy, filling, and perfect for chilly nights—or even just when you need a little comfort on a busy weekday.
How to Make Creamy Crockpot Chicken Wild Rice Soup
Making Creamy Crockpot Chicken Wild Rice Soup is one of those recipes where the slow cooker truly shines. The process is simple, but the results taste like you’ve been working hard all day (when really, your crockpot did all the heavy lifting). Here’s exactly how to do it:
Step 1: Prep Your Vegetables
Start by dicing the onion, slicing the carrots, chopping the celery, and mincing the garlic. It might feel like a lot of chopping, but trust me—this foundation of veggies gives the soup its rich depth of flavor. And don’t worry if your cuts aren’t picture-perfect; the crockpot will soften everything into cozy perfection.
Step 2: Layer Ingredients in the Crockpot
Place the chicken breasts right at the bottom of your slow cooker. This ensures they cook evenly and soak up all that delicious broth. Next, sprinkle in your wild rice blend, followed by the onion, garlic, carrots, and celery. Think of it like building flavor layers—every ingredient has its place.
✨ If you love veggie-forward soups, you’ll also enjoy my roasted cauliflower soup—another creamy, cozy option!
Step 3: Season and Add the Broth
Now, pour the chicken broth over everything. Add the thyme and basil, plus a good pinch of salt and pepper. Don’t stress too much about perfect seasoning here—you’ll adjust later. At this stage, your crockpot is officially full of promise.
Step 4: Let the Crockpot Work Its Magic
Cover the slow cooker and set it on low for 6–8 hours or high for 3–4 hours. During this time, the chicken turns fork-tender, the rice soaks up flavor, and the veggies become melt-in-your-mouth delicious. You don’t have to babysit it—just let the crockpot do its thing.
Step 5: Shred the Chicken
When cooking time is up, carefully remove the chicken breasts. Using two forks, shred them into bite-sized pieces. You’ll notice how effortlessly the meat falls apart—that’s the beauty of slow cooking. Add the shredded chicken back into the pot so it mingles with the rice and veggies.
Step 6: Make It Creamy
This is the best part! Pour in the heavy cream and stir gently. Suddenly, your broth transforms into a velvety base that clings lovingly to the rice and chicken. If you want your soup extra thick and hearty, mix the cornstarch with a splash of cold water, then stir it in. Let the soup cook for another 30 minutes on low to thicken.
Step 7: Taste and Adjust
Before serving, give your soup a taste. Add more salt or pepper if needed. A tiny squeeze of lemon can also brighten the flavors if you like a little zing.
Step 8: Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley, and serve it warm. Pair it with crusty bread for dipping, or keep it light with a side salad.
And there you have it—a steaming bowl of Creamy Crockpot Chicken Wild Rice Soup, ready to warm your family’s bellies and hearts.
Tips and Tricks for Perfect Creamy Crockpot Chicken Wild Rice Soup
- Don’t overcook the rice: Wild rice holds up better than white rice, but check it toward the end so it doesn’t get mushy.
- Make it dairy-free: Sub coconut milk or cashew cream for the heavy cream.
- Boost the veggies: Add mushrooms, kale, or spinach for extra nutrition.
- Batch cook for busy weeks: This soup freezes beautifully—just leave the cream out until reheating.
- Avoid bland soup: Season gradually and taste before serving. A squeeze of lemon brightens the flavor, too.
Confession: the first time I made this, I forgot the thyme. My kids still licked their bowls clean, but lesson learned—seasoning really does make the magic happen.
Storage for Creamy Crockpot Chicken Wild Rice Soup
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze without cream for up to 3 months. Add cream after reheating for best texture.
- Reheat: Warm gently on the stove or in the microwave. Stir in a splash of broth if it thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs add even more flavor and stay tender.
What can I use instead of wild rice?
Brown rice or a rice blend works too, though cooking times may vary.
Is this gluten-free?
Yes—just double-check your broth label and skip the cornstarch or use arrowroot powder.
Can I make it in the Instant Pot?
Absolutely—15 minutes on high pressure with natural release should do the trick.
Conclusion
If you’ve been searching for a cozy, family-friendly dinner that doesn’t chain you to the stove, Creamy Crockpot Chicken Wild Rice Soup is your new best friend. It’s hearty, delicious, and a guaranteed crowd-pleaser. So grab your slow cooker, gather your ingredients, and let dinner take care of itself tonight.
If you loved this, you’ll also enjoy my French Lentil Soup with Crispy Bread and Feta or my Italian Chicken Pastina Soup—both easy, nourishing, and perfect for busy weeknights.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Crockpot Chicken Wild Rice Soup: The Cozy Dinner You’ll Crave
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6.5 to 8.25 hours
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
A creamy and comforting slow-cooked classic, this Creamy Crockpot Chicken Wild Rice Soup features tender chicken, hearty wild rice, and fresh vegetables in a rich, herb-infused broth. Perfect for chilly days, easy meal prep, or a wholesome family dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice blend
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, for garnish (optional)
Instructions
1. Dice the onion, slice the carrots, and chop the celery. Mince the garlic.
2. Place the chicken breasts at the bottom of the crockpot. Add the wild rice blend, onion, garlic, carrots, and celery.
3. Pour in the chicken broth. Sprinkle thyme and basil over the top. Season with salt and pepper to taste.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is tender and rice is cooked.
5. Remove the chicken breasts and shred with two forks. Return the shredded chicken to the crockpot.
6. Stir in the heavy cream. If a thicker soup is desired, mix cornstarch with water and add to the crockpot.
7. Cook for an additional 30 minutes on low to thicken and blend flavors.
8. Taste and adjust seasoning with more salt and pepper if needed.
9. Ladle into bowls and garnish with fresh parsley if desired.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.
If using pre-cooked chicken, add it during the last 30–45 minutes of cooking to avoid overcooking.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
