Crockpot Chicken Wild Rice Soup is the cozy kind of comfort food that makes even the coldest days feel warm again. There’s something magical about tossing everything into your slow cooker, letting it simmer for hours, and coming home to a kitchen that smells like pure happiness. This recipe combines juicy chicken, hearty wild rice, and tender carrots and celery—all swimming in a creamy, savory broth that feels like a hug in a bowl.
Whether you’re feeding a busy family on a weeknight or prepping ahead for a lazy Sunday, this Crockpot Chicken Wild Rice Soup fits perfectly into real life. Plus, it’s one of those meals that somehow tastes even better the next day (hello, leftovers!). So grab your slow cooker, because tonight’s dinner just got deliciously simple.
Table of Contents
What is Crockpot Chicken Wild Rice Soup?
Crockpot Chicken Wild Rice Soup is a creamy slow cooker soup that blends hearty wild rice with tender chicken and aromatic vegetables. It’s the ultimate “set it and forget it” dinner that does the hard work while you get on with your day. The crockpot slowly transforms simple ingredients—like chicken breasts, wild rice, and broth—into a rich, velvety meal that feels indulgent but is surprisingly wholesome. The wild rice adds a nutty, chewy texture that perfectly balances the creaminess of the milk and half-and-half mixture stirred in at the end.
Think of it as the cozy cousin of chicken noodle soup but with a bit more depth and heartiness. This version skips the boxed mixes and shortcuts, relying on real, whole ingredients to build flavor. The result? A bowl that’s creamy, earthy, and downright satisfying every single time.
Reasons to Try Crockpot Chicken Wild Rice Soup
First off, Crockpot Chicken Wild Rice Soup is a lifesaver on those crazy busy days when you just don’t have the time (or energy) to fuss over dinner. You simply dump everything in, set it to low, and let the crockpot do its slow magic. It’s also incredibly budget-friendly—no fancy ingredients, just pantry staples and fresh veggies. Another reason? It’s the definition of comfort food without being overly heavy.
The broth is creamy but balanced, the wild rice adds fiber and texture, and the chicken keeps it protein-packed. It’s also one of those recipes that tastes even better reheated, which makes it a meal-prep dream. Whether you’re a working parent juggling weeknight chaos or someone craving a bowl of warmth on a Sunday afternoon, this soup delivers every single time. Plus, it’s naturally gluten-free if you use the right flour.
Ingredients Needed to Make Crockpot Chicken Wild Rice Soup
- 1 ½ lbs chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth (low sodium preferred)
- 1 cup uncooked wild rice (not a boxed mix)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour (regular or gluten-free)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked black pepper
Instructions to Make Crockpot Chicken Wild Rice Soup – Step by Step
Making Crockpot Chicken Wild Rice Soup is as simple as it gets, but with this step-by-step guide, you’ll not only get the process right—you’ll also learn some handy tricks to make your soup rich, flavorful, and absolutely irresistible. Grab your slow cooker and let’s make magic happen.
Step 1: Gather and Prep Your Ingredients
Before you start, take a few minutes to get everything ready. This small act of organization saves you from the dreaded mid-cooking scramble (“Wait, where’s the thyme?”).
Dice one onion, slice four carrots, and chop three celery stalks. Keep the sizes similar so everything cooks evenly. Mince four garlic cloves—fresh garlic really deepens the flavor here. Rinse your cup of wild rice under cold water until it runs mostly clear. This step helps remove excess starch so the rice cooks up chewy, not gummy.
Pro tip: Don’t use boxed rice mixes or parboiled rice. They’ll break down too fast and make your soup mushy. For best results, go for a true wild rice or a blend like Lundberg’s. You can also check out our Savory Mushroom Chicken and Wild Rice for another dish that uses this delicious grain perfectly.
Step 2: Layer the Crockpot the Right Way
Now it’s time to build your base. Place the chicken breasts at the bottom of your slow cooker—this helps them stay moist as they cook. Sprinkle in the garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Then layer the chopped onion, carrots, and celery on top.
This layering technique lets the flavors mingle slowly as the heat circulates. Think of it as building a flavor foundation that’ll develop all day long.
If you love these kinds of slow cooker layering tricks, you’ll enjoy our Easy Crock Pot Chicken Pot Pie, which uses a similar approach to keep ingredients tender and flavorful.
Step 3: Add the Broth, Rice, and Bay Leaf
Pour in 8 cups of chicken broth—low-sodium broth works best because it gives you more control over seasoning later. Add the rinsed wild rice and drop in your bay leaf. Give it a gentle stir so the rice settles evenly.
If your slow cooker is large enough, you can use up to 10 cups of broth depending on how soupy you like it. Remember, the rice will absorb quite a bit of liquid as it cooks.
Cover and set your crockpot to LOW for 6–8 hours. This low and slow approach is key for tender chicken and perfect rice texture. While the soup simmers, your kitchen will smell heavenly—a mix of herbs, garlic, and cozy nostalgia.
If you’re in a rush, you can cook it on HIGH for about 3–4 hours, but keep an eye on it after two hours. The rice tends to soften faster at high heat. For another fast yet flavorful meal, try our 20-Minute Chicken Ramen for a quick comfort fix.
Step 4: Shred the Chicken
After the chicken reaches an internal temperature of 165°F, it’s time to remove it from the crockpot. Use two forks to shred it into bite-sized pieces. You’ll notice it practically falls apart—slow cooking works wonders for tenderness.
Once shredded, return the chicken to the slow cooker and give everything a gentle stir. The chicken will soak up that savory broth beautifully, taking on all the aromatic flavors from the rice and vegetables.
If you ever find yourself short on time, a rotisserie chicken works too! Just shred it and toss it in during this step. It’s a trick I often use when making quick dinners like Easy Chicken Avocado Wraps.
Step 5: Mix the Creamy Base
Now for the secret that makes this Crockpot Chicken Wild Rice Soup so comforting—its creamy finish. In a small bowl or measuring cup, whisk together ¼ cup flour, ½ cup half and half, and ½ cup milk until smooth. No lumps allowed!
Slowly pour this mixture into your slow cooker while stirring. You’ll see the transformation almost instantly as the broth thickens and turns velvety. The flour acts as a gentle thickener, creating that rich, stick-to-your-spoon texture that makes this soup unforgettable.
If you prefer dairy-free, use coconut milk or oat milk instead—both work great and add a subtle twist to the flavor. You can find more dairy-free inspiration in our Healthy Tuscan Artichoke Soup, another creamy yet light option.
Step 6: Adjust the Consistency
After everything’s combined, check the soup’s texture. If it feels a little too thick, stir in more broth—about ½ cup at a time—until it reaches your desired consistency. The rice continues to absorb liquid even after cooking, so err on the side of slightly thinner if you’re planning leftovers.
Taste for seasoning now. Add an extra pinch of salt or cracked pepper if needed. A dash of lemon juice also brightens things up beautifully if your soup tastes too heavy.
Step 7: Serve and Garnish
It’s time for the best part—serving! Ladle generous portions of your Crockpot Chicken Wild Rice Soup into bowls and sprinkle with freshly chopped parsley. The color pop not only looks gorgeous but adds a fresh, herby finish.
Serve it alongside a crusty loaf of bread or even garlic butter rolls for that perfect dip-and-sip experience.
If you’re planning a cozy dinner spread, try pairing this soup with a crisp Quick Southwest Chicken Salad for balance or a side of Greek Yogurt Banana Muffins for a slightly sweet finish.
Step 8: Enjoy (and Don’t Forget the Leftovers)
This soup tastes amazing right away, but it’s even better the next day when the flavors have had time to mingle. Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove and add a splash of broth or milk to bring back that perfect creamy consistency.
There you have it—your full Step-by-Step Crockpot Chicken Wild Rice Soup guide. This isn’t just a recipe; it’s a slow-cooked love story between wholesome ingredients and easy preparation. Each spoonful delivers creamy, savory comfort that feels like a warm hug on a chilly evening.
If you loved this cozy recipe, don’t miss our Thai-Inspired Creamy Chicken Noodle Soup next—it’s another slow-cooked favorite with a delightful twist.
What to Serve with Crockpot Chicken Wild Rice Soup
This hearty soup already makes a full meal, but if you want to round it out, pair it with a loaf of warm crusty bread or garlic butter rolls. A light salad like our Quick Southwest Chicken Salad adds some freshness and crunch. If you’re into soup-and-sandwich combos, our Easy Chicken Avocado Wrap makes a perfect partner. And if you’re craving a second round of comfort food, try the Healthy Tortellini Soup next—it’s another cozy favorite worth bookmarking.
Key Tips for Making Crockpot Chicken Wild Rice Soup
- Use true wild rice or a wild rice blend—not parboiled or boxed mixes—to avoid mushy results.
- Always cook on low for that perfect texture and depth of flavor.
- Want to save time? Use rotisserie chicken and skip the shredding step.
- For extra creaminess, use a splash more half and half right before serving.
- The soup thickens as it sits—thin it with broth when reheating.
Storage and Reheating Tips for Crockpot Chicken Wild Rice Soup
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it even better the next day. To reheat, warm on the stovetop over low heat, stirring occasionally. Add a little extra broth or milk if it’s thickened too much. You can also freeze this soup (minus the dairy) for up to 3 months—just thaw, reheat, and stir in the milk and half and half when ready to serve.
FAQs
Can I use brown rice instead of wild rice? You can, but the texture will be softer and slightly different.
Can I make this dairy-free? Yes! Swap the milk and half and half for coconut milk or any plant-based creamer.
Can I add mushrooms? Absolutely—they add amazing umami depth to the soup.
Final Thoughts
Crockpot Chicken Wild Rice Soup is the kind of meal that makes you grateful for slow cookers and comfort food in equal measure. It’s easy, hearty, and full of flavor—and it tastes like something your grandma might have made, only simpler. Whether you’re meal prepping, feeding a crowd, or just craving something warm and creamy, this soup delivers every single time. And if you loved this one, don’t miss our Thai-Inspired Creamy Chicken Noodle Soup for another cozy slow-cooked favorite.
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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Crockpot Chicken Wild Rice Soup – Creamy, Hearty, and Easy!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
This creamy Crockpot Chicken and Wild Rice Soup is hearty and full of chunks of carrots and celery with savory spices and juicy chicken. A simple, dump and go creamy soup is comfort food at its finest during the cold seasons.
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth (low sodium preferred)
- 1 cup uncooked wild rice (not a boxed mix)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour (gluten-free works)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
1. Dice onion, chop carrots and celery, and mince garlic.
2. Lay chicken at the bottom of the slow cooker and top with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper. Add onion, carrot, and celery on top.
3. Add 8 cups of broth, uncooked wild rice, and bay leaf. Cover.
4. Cook on low for 6–8 hours, or until rice is soft and chicken is cooked through.
5. Once chicken reaches 165°F, remove and shred, then return to the soup.
6. Whisk together flour, milk, and half and half until smooth. Slowly pour into the soup and stir to combine until creamy.
7. If the soup is too thick, add more broth to reach desired consistency.
8. Serve hot with crusty bread and garnish with fresh parsley if desired.
Notes
Use uncooked wild rice or wild rice blend (not parboiled or boxed).
For best results, cook on low. High heat may result in mushy rice.
Leftovers taste even better the next day and reheat well.
Short on time? Use shredded rotisserie chicken and precook the veggies on the stovetop, then combine everything in the slow cooker on high for 2–4 hours.
