If you’re searching for a deeply comforting, hands-off meal that’s perfect for chilly evenings or anytime you crave a bowl of coziness, Slow Cooker Creamy Chicken and Wild Rice Soup is the answer. Each spoonful is brimming with tender shreds of chicken, hearty wild rice, a classic medley of vegetables, fragrant herbs, and a lusciously creamy broth. This dish delivers crave-worthy flavors using everyday ingredients and is so easy to put together, you’ll find yourself making it on repeat. Whether you’re serving family dinner or curling up solo, this recipe guarantees a hug-in-a-bowl every time.

Slow Cooker Creamy Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Slow Cooker Creamy Chicken and Wild Rice Soup proves that simple things can be spectacular. Each addition—from the earthy wild rice blend to the splash of cream—plays a special role in layering flavor and delivering that signature velvety finish.

Chicken breasts or thighs: Tender, juicy, and protein-packed, they soak up the aromatics during slow cooking.
Wild rice blend: Adds nutty flavor and chewy texture, turning this into a hearty meal-in-a-bowl.
Onion (diced): Brings sweetness and depth as it softens into the broth.
Carrots (sliced): Add natural sweetness and a lovely pop of orange color.
Celery (sliced): Delivers a subtle earthiness and crunch that balances the creaminess.
Garlic (minced): Infuses savory notes you’ll notice in every bite.
Dried thyme: Contributes gentle herbal warmth, essential for that classic soup flavor.
Dried rosemary: Just a touch enhances the savory profile and adds fragrance.
Salt and black pepper: These fundamentals sharpen and highlight every other flavor.
Low-sodium chicken broth: Forms the savory base for all the ingredients to shine.
Milk or half-and-half: Creates a silky texture—choose half-and-half for extra indulgence.
Heavy cream: Takes the soup to ultra-creamy status for true comfort.
Unsalted butter: For the roux that thickens the soup and enriches the taste with buttery notes.
All-purpose (or gluten-free) flour: Partners with the butter for that crucial creaminess—gluten-free works too.
Chopped parsley (optional): A sprinkle adds fresh color and a whisper of herbal brightness right before serving.

How to Make Slow Cooker Creamy Chicken and Wild Rice Soup

Step 1: Combine Everything in the Slow Cooker

Grab your trusty 6-quart slow cooker and start by layering in the chicken, wild rice blend, diced onion, carrots, celery, minced garlic, thyme, rosemary, salt, pepper, and chicken broth. Give everything a quick stir to kickstart the flavor mingling. The best part? No need to precook anything—just let the slow cooker work its magic while you go about your day.

Step 2: Slow Cook Until Tender

Cover the slow cooker, set it to low for 6–7 hours or high for 3–4 hours, and let the ingredients gently simmer away. This low-and-slow treatment ensures your chicken turns melt-in-your-mouth tender and the rice becomes perfectly chewy, absorbing all the savory goodness from the broth and veggies.

Step 3: Shred the Chicken

When everything’s tender, use tongs to pull out the chicken. Shred it with two forks into bite-sized pieces—if your kitchen smells amazing at this point, you’re doing it right! Return the shredded chicken to the slow cooker, where it will soak up all those luscious flavors.

Step 4: Make the Creamy Base

Now it’s time for the creamy finishing touch. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for a minute or two—the mixture should bubble gently but not brown. Slowly whisk in the milk and heavy cream, stirring continuously so there are no lumps. Cook until the mixture thickens slightly into a luscious pourable consistency.

Step 5: Stir in the Cream Mixture

Pour your cream mixture into the soup and stir everything together. Let it all simmer on low for another 15–20 minutes so the flavors meld and the soup reaches its signature creamy texture. Once it’s hot and dreamy, your Slow Cooker Creamy Chicken and Wild Rice Soup is ready to wow everyone around the table.

How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup

Garnishes

Add a final flourish with chopped fresh parsley, a pinch of black pepper, or even a handful of microgreens for elegance. The pop of green not only brightens the bowl but adds a touch of fresh herbal flavor that complements the creamy soup beautifully.

Side Dishes

This soup loves something to dunk! Serve with a crusty baguette, homemade drop biscuits, or a hunk of sourdough for a classic pairing. For a lighter touch, a crisp mixed green salad with a tangy vinaigrette balances the soup’s richness perfectly.

Creative Ways to Present

Ladle the soup into warm bread bowls for a wow-worthy, edible vessel. Hosting guests? Serve the soup in small mugs or vintage teacups for a cozy appetizer. For weeknights, simply ladle into your favorite big bowls and let everyone top their own with parsley and extra cracked pepper.

Make Ahead and Storage

Storing Leftovers

Let the Slow Cooker Creamy Chicken and Wild Rice Soup cool to room temperature, then transfer to an airtight container. Stored in the fridge, it will keep fresh for up to four days while the flavors continue to deepen and meld.

Freezing

This soup is freezer-friendly if you wait to add the cream mixture until after you reheat. Freeze the uncreamed base in freezer-safe containers or bags for up to three months—when you’re ready to enjoy, thaw overnight and finish with the creamy step before serving.

Reheating

For best results, reheat gently on the stovetop over medium-low, adding a splash of extra broth or water if it’s thickened. The microwave also works well for single portions. Stir often and heat until steamy, but avoid boiling to keep the soup luscious and not grainy.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! If you have cooked rotisserie chicken, stir it in during the last hour of cooking instead of at the start. This is a fantastic time-saver and infuses the soup with even more savory flavor.

Is it possible to make Slow Cooker Creamy Chicken and Wild Rice Soup dairy-free?

Yes, you can easily swap the milk and heavy cream for full-fat coconut milk or your favorite non-dairy substitutes. The soup will still be rich and delicious—even without dairy!

Can I use just white rice or brown rice?

You can certainly substitute other types of rice, but wild rice gives the signature chewy texture and nutty flavor. Just watch the cooking times, as white or brown rice may cook faster than wild rice blends.

My soup thickened in the fridge. What should I do?

This soup tends to get thicker as it sits, thanks to the rice soaking up more liquid. When reheating, simply add extra chicken broth or water to loosen it up until it’s the perfect consistency for serving.

How can I make Slow Cooker Creamy Chicken and Wild Rice Soup gluten-free?

Easy! Just use your favorite gluten-free flour blend in place of all-purpose flour when making the roux. Everything else in the recipe is naturally gluten-free—just double-check your broth if you need to be certain.

Final Thoughts

I hope you feel inspired to whip up a batch of Slow Cooker Creamy Chicken and Wild Rice Soup soon—it’s pure comfort in a bowl and can quickly become a family tradition. Whether you need a cozy weeknight meal or a dish to share with friends, this soup never fails to impress or satisfy. Give it a try and let its creamy goodness bring a little extra warmth to your table!

Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of this Slow Cooker Creamy Chicken and Wild Rice Soup. With tender chicken, hearty wild rice, and a rich, creamy broth, this soup is a satisfying meal on its own.

Ingredients

Scale

For the Soup:

1 pound boneless, skinless chicken breasts or thighs
1 cup uncooked wild rice blend (rinsed)
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups low-sodium chicken broth

For the Cream Mixture:

1 cup milk or half-and-half
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (or gluten-free flour)

Chopped parsley for garnish (optional)

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Instructions

Prepare the Soup: Add the chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and chicken broth to a 6-quart slow cooker. Stir to combine. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and rice is tender.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
Make the Cream Mixture: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Slowly whisk in the milk and heavy cream until smooth. Cook for 3–4 minutes until slightly thickened.
Combine and Serve: Stir the cream mixture into the soup and cook on low for another 15–20 minutes until heated through and creamy. Ladle into bowls and garnish with fresh parsley if desired.