Creamy Crockpot Chicken Wild Rice Soup

Posted on January 19, 2026

introduction

Cozy, creamy, and ready to fill your kitchen with amazing aromas, this Creamy Crockpot Chicken Wild Rice Soup is the kind of slow-cooker comfort food you’ll pin and make again and again. The rich broth, tender shredded chicken, and nutty wild rice create a hearty bowl that’s perfect for busy weeknights, meal prep, or feeding a crowd.

If you’re building a recipe collection of creamy chicken meals, you might also enjoy this savory Peruvian chicken with creamy green sauce for a different kind of saucy, flavor-packed dinner.

Why You’ll Love This Creamy Crockpot Chicken Wild Rice Soup :

Ultra-hands-off: toss everything in the slow cooker and let it do the work.
Deep, cozy flavor from simple pantry herbs and slow simmering.
Family-friendly: mild, creamy, and easy to serve to picky eaters.
Great for meal prep — leftovers reheat beautifully and freeze well.
Uses inexpensive ingredients but delivers an elevated comfort-dish feel.

Ingredients Needed :

Protein

1 ½ lb chicken breasts

Produce

4 carrots, sliced
3 celery stalks, chopped
1 onion, diced
4 garlic cloves, minced

Liquids & Grains

8-10 cups chicken broth (I use low sodium broth)
1 cup uncooked wild rice* (rinsed (not a boxed mix like rice-a-roni!))

Herbs & Seasoning

1 bay leaf
1 Tbsp Italian Seasoning
1 tsp thyme
1 tsp parsley
½ tsp sea salt
½ tsp cracked pepper

Thickener & Dairy

¼ cup flour (gluten free will work as well)
½ cup half and half
½ cup whole milk

Step-by-Step Instructions :

Dice onion, chop carrots, celery and mince garlic.
Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper. Add onion, carrot and celery on top.
Add 8 cups broth, uncooked rice and bay leaf and cover.
Cook on low for 6-8 hours, or until rice is cooked and soft.
Once chicken reaches 165°F, remove and shred and then add back into the soup.
After adding the chicken back in, whisk together the flour, milk and cream until flour is completely dissolved. Slowly pour the mixture into the soup and stir to combine until soup is creamy. If soup seems to thick, add more broth until you reach desired consistency. Serve with a big crusty loaf of bread and some fresh parsley on top!

Serving Suggestions Creamy Crockpot Chicken Wild Rice Soup

Serve with crusty bread, garlic bread, or warm sourdough for soaking up the broth.
Top bowls with chopped fresh parsley and a squeeze of lemon for brightness.
Pair with a simple green salad or roasted Brussels sprouts for a complete meal.
Offer grated Parmesan at the table for extra savory richness.

Tips for Success Creamy Crockpot Chicken Wild Rice Soup

Rinse wild rice well: this removes dust and helps rice cook evenly.
Use low-sodium broth so you can control salt levels and avoid over-salting.
If your slow cooker runs hot, check rice at 6 hours to prevent overcooking.
Shred chicken with two forks while still warm for easy texture and even distribution.
To thin the soup, add warm broth a little at a time; cold liquid can make it cool down too much.
For a gluten-free version, swap flour for a 1:1 gluten-free flour blend or use cornstarch slurry.

variation (if any)

Slow Cooker Turkey: Swap chicken for turkey breast or leftover roast turkey for a holiday twist.
Mushroom & Herb: Add 8 oz sliced mushrooms in step 2 for earthier flavor.
Dairy-Free: Use full-fat coconut milk + a gluten-free thickener to keep it creamy without dairy.
Extra Veg: Stir in chopped kale or spinach during the last 15 minutes for added color and nutrition.

FAQs

Q: Can I use pre-cooked or rotisserie chicken?

A: Yes — if using pre-cooked chicken, add it in the last 30 minutes of cooking to warm through and avoid overcooking. Reduce total slow-cook time so the rice still has time to become tender.

Q: My soup is too thin. How do I thicken it?

A: Whisk together 1–2 tablespoons of flour (or cornstarch for gluten-free) with a little cold water to make a slurry, then stir into simmering soup until it thickens. Alternatively, mash a small amount of cooked rice into the pot to thicken naturally.

Q: Can I make this on the stovetop instead?

A: Yes — simmer covered on low for 45–60 minutes, stirring occasionally, until rice is tender and chicken reaches 165°F. Adjust liquid as needed.

Q: How long does this freeze and reheat well?

A: This soup freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop, adding extra broth if needed.

Q: Can I use white rice instead of wild rice?

A: You can, but cooking times and texture will change — white rice will get softer and may become mushy if cooked as long as wild rice. Add white rice later in the cooking process and check often.