Description

This hearty Crockpot Chicken & Wild Rice Soup is a comforting and creamy slow-cooked meal perfect for chilly days. Tender chicken, nutty wild rice, and a flavorful medley of vegetables and seasonings are simmered together in a slow cooker, then enriched with a creamy sauce for a luscious finish. Easy to prepare and ideal for busy schedules, this soup offers great nutrition and satisfying flavor with minimal effort.

Ingredients

Scale

Main Ingredients

1 pound boneless skinless chicken breasts (or thighs)
1 cup uncooked wild rice blend
3 carrots (peeled and diced)
2 celery stalks (diced)
1 small onion (chopped)
3 cloves garlic (minced)
6 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon poultry seasoning

Creamy Sauce

1 cup half and half or heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour

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Instructions

Combine Ingredients: Add the chicken, wild rice, carrots, celery, onion, garlic, chicken broth, salt, pepper, dried thyme, and poultry seasoning to the slow cooker. Stir lightly to combine the ingredients evenly.
Slow Cook: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Continue cooking until the wild rice is tender and the chicken is fully cooked through.
Shred Chicken: Remove the chicken pieces from the slow cooker and shred them finely using two forks. Return the shredded chicken back into the slow cooker and stir to integrate.
Make Cream Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to form a roux, cooking for 1 to 2 minutes. Slowly whisk in the half and half or heavy cream until the mixture thickens into a creamy sauce.
Incorporate Sauce: Stir the thickened cream sauce into the soup in the slow cooker. Cover and cook for an additional 15 to 20 minutes to allow the soup to thicken and flavors to meld.
Adjust and Serve: Taste the soup and adjust salt and pepper seasoning as needed before serving. Enjoy warm.

Notes

You can substitute chicken breasts with thighs for a richer flavor and more tender meat.
Wild rice blend often contains other types of rice or grains; ensure it is thoroughly cooked before serving.
For a dairy-free option, use coconut cream instead of half and half or heavy cream and substitute butter with a plant-based alternative.
Leftovers can be refrigerated for up to 3 days and often taste better the next day once flavors have melded further.
If the soup thickens too much upon standing, stir in a little additional chicken broth or water to adjust the consistency.