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Best Creamy Crockpot Chicken Wild Rice Soup

Creamy Crockpot Chicken Wild Rice Soup - featured image
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This creamy crockpot chicken and wild rice soup is rich, comforting, and perfect for feeding a crowd. With simple ingredients and a set-it-and-forget-it method, it’s the ultimate comfort food that tastes like you’ve been simmering it for hours.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 cup)
  • 3 carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Sauté the vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Transfer to the slow cooker: Scrape the sautéed vegetables into your slow cooker. Add the chicken breasts on top of the vegetables.
  3. Add the rice and seasonings: Sprinkle the uncooked wild rice blend over the chicken. Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Pour in the chicken broth and water. Give everything a gentle stir.
  4. Cook on low for 6-7 hours: Cover and cook on low heat. Do not open the lid during cooking. The soup is ready when the chicken is tender enough to shred easily with a fork and the rice is tender but still has a slight chew.
  5. Shred the chicken: Using tongs, remove the chicken breasts from the slow cooker and place them on a cutting board. Let them cool for a minute or two, then shred with two forks. Return the shredded chicken to the slow cooker and stir to combine.
  6. Make the cream mixture: In a small bowl, whisk together the heavy cream and cornstarch until smooth.
  7. Add the cream mixture: Pour the cream slurry into the slow cooker and stir well. Cover and cook on high for 15-20 minutes, or until the soup has thickened slightly.
  8. Adjust seasoning and serve: Taste the soup and add more salt and pepper if needed. Remove the bay leaf. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

Don’t rush the sauté step – it adds depth of flavor. Add cream at the end to prevent curdling. The soup thickens as it sits; add extra broth when reheating. For best flavor, make a day ahead. Can be frozen for up to 3 months.

Nutrition

Keywords: creamy chicken wild rice soup, crockpot soup, slow cooker soup, chicken soup, wild rice soup, comfort food, easy soup recipe

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