Crockpot Chicken and Wild Rice Soup – Cozy, Creamy, and So Simple!

Slow Cooker Chicken Wild Rice Soup

There’s nothing quite like coming home to the warm, savory aroma of Crockpot Chicken and Wild Rice Soup simmering away. It’s creamy, hearty, and packed with feel-good ingredients, a slow cooker classic your family will request again and again.

Prep Time: 15 min
Cook Time: 6 hours
Total Time: 6 hrs 15 min

Ingredients:

• 1 cup uncooked wild rice (authentic wild rice, not a blend)
• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 6 cups chicken broth (low-sodium preferred)
• 1 tsp poultry seasoning (or a blend of thyme and sage)
• 4 tbsp butter
• ½ cup all-purpose flour
• 2 cups whole milk
• ¼ cup white wine (optional – adds depth of flavor)
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions (Detailed):

Step 1: Combine Ingredients in the Crockpot

In your slow cooker, add the uncooked wild rice, raw chicken breasts, chopped carrots, celery, onion, chicken broth, and poultry seasoning. Stir everything gently to combine.

Set the crockpot to low for 6–7 hours or high for 3–4 hours, depending on your schedule. As it simmers, your kitchen will be filled with a deliciously comforting aroma, the kind that makes everyone peek in and ask, “What’s cooking?”

Step 2: Shred the Chicken

Once the chicken is fully cooked and tender, remove it from the crockpot and place it on a cutting board. Shred the meat using two forks or chop it into bite-sized pieces. Set it aside while you make the creamy base.

Step 3: Make the Creamy Roux

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5–7 minutes. Add the white wine, if using, for an extra flavor boost.

This creamy base is what transforms the soup into something magical, rich, smooth, and ultra-cozy.

Step 4: Combine and Finish Cooking

Add the shredded chicken back to the crockpot. Pour the creamy roux into the soup and stir everything together gently. Let it continue to cook on low for another 10–15 minutes, just long enough to meld the flavors and slightly thicken.

Taste and season with salt and pepper as needed.

Step 5: Serve and Enjoy!

Spoon the creamy wild rice soup into big bowls and top with fresh parsley if you like. Serve with a thick slice of crusty bread, or better yet, tear off a piece and dip it straight in.
It’s the kind of meal that hugs you from the inside out.

Pro Tips:

• Storage & Leftovers: This soup tastes even better the next day! Store in an airtight container for up to 4 days. It thickens over time, so add a splash of broth or milk when reheating.
• Make It Vegetarian: Swap the chicken for mushrooms and use vegetable broth for a hearty, meatless version.
• Freeze Friendly: Yes, this soup freezes well! Cool completely and store in freezer-safe containers. Thaw and reheat gently on the stovetop, adding a little broth to loosen the texture.

Nutrition Info Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice. nist for precise dietary advice.

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

This recipe combines the ease of a set-it-and-forget-it slow cooker meal with the deep flavors of a homemade comfort classic. Real wild rice gives it a chewy, nutty bite that you just can’t replicate with quick-cooking rice blends. The creamy base, made from a simple roux, brings everything together in a silky, spoon-coating finish.

Even better? It’s family-approved, freezer-friendly, and endlessly customizable. Whether you’re cooking for two or prepping meals for the week, this soup fits the bill.

Print