Slow Cooker Creamy Chicken and Wild Rice Soup

A creamy, comforting slow-cooker soup of shredded chicken, tender vegetables, and wild rice in a rich, velvety broth. This dish is hearty, soul-warming, and perfect for cozy nights or lazy meal prep days.

Why I Love This Recipe

I love how easy and hands-off this recipe is. I can toss everything into the slow cooker and let the flavors build slowly over the day. The combination of juicy shredded chicken, earthy wild rice, and a creamy base makes each spoonful feel like a warm hug. It’s also super flexible — great for freezing, perfect for leftovers, and naturally filling without being too heavy. The rich texture comes without needing a ton of cream, which I appreciate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ lb boneless, skinless chicken breasts

• 4 carrots, sliced

• 3 celery stalks, chopped

• 1 onion, diced

• 8 cups chicken broth (low sodium preferred)

• 1 cup uncooked wild rice

• 4 garlic cloves, minced

• 1 bay leaf

• 1 Tbsp Italian seasoning

• 1 tsp thyme

• 1 tsp parsley

• ¼ cup all-purpose flour

• ½ cup half-and-half

• ½ cup whole milk

• ½ tsp sea salt

• ½ tsp black pepper

Directions

1. I start by prepping the vegetables: dicing the onion, slicing the carrots and celery, and mincing the garlic.

2. I place the chicken breasts at the bottom of the slow cooker, then sprinkle the garlic, Italian seasoning, thyme, parsley, salt, and pepper directly over them. I add the onion, carrots, and celery right on top.

3. Next, I pour in the chicken broth, add the uncooked wild rice and bay leaf, then cover the slow cooker.

4. I cook everything on LOW for 6–8 hours (or on HIGH for 3–4 hours) until the rice is tender and the chicken is fully cooked.

5. When the chicken hits about 165°F (74°C), I take it out, shred it using two forks, then stir it back into the soup.

6. In a separate bowl or saucepan, I whisk the flour, half-and-half, and milk until smooth with no lumps.

7. I slowly pour that creamy mixture into the soup while stirring, letting it simmer for another 10–15 minutes so it thickens nicely.

8. After removing the bay leaf, I give it a final taste and adjust the salt or pepper if needed. Then I serve it hot — sometimes with crusty bread or a fresh parsley garnish.

Servings and Timing

• Yield: 8 servings

• Prep Time: 15 minutes

• Cook Time: 6 hours on LOW or 3–4 hours on HIGH

• Total Time: 6 hours 15 minutes (on LOW)

• Serving Size: 1 bowl (about 1/8 of the recipe)

• Calories per Serving: Approximately 272 kcal

Variations

• Use Rotisserie Chicken: If I’m short on time, I swap in pre-cooked or rotisserie chicken. I just add it near the end, skipping the initial cook step.

• Make It Gluten-Free: I replace the flour with a gluten-free option or cornstarch to thicken the soup.

• Add Mushrooms: For a heartier bite, I sometimes add sliced mushrooms along with the vegetables.

• Spice It Up: When I want a bit of heat, I add a pinch of crushed red pepper or a splash of hot sauce.

• Swap Rice: I prefer wild rice, but I’ve also used a wild rice blend — though I avoid parboiled versions as they get too soft.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup thickens as it sits, so when I reheat it, I always add a splash of broth or milk to bring it back to a smooth, soup-like consistency.
For longer storage, I freeze it (without the creamy mixture, if possible) for up to 3 months. I thaw it overnight in the fridge before reheating gently on the stove or in the microwave.

FAQs

How do I keep the rice from getting mushy?

I stick with true wild rice, not a blend or parboiled rice. It holds its texture much better during the long cook time in the slow cooker.

Can I make this dairy-free?

Yes, I’ve made it with full-fat coconut milk instead of half-and-half and milk. It adds a slightly different flavor but still turns out rich and creamy.

Can I use chicken thighs instead of breasts?

Absolutely. I’ve used boneless, skinless chicken thighs, and they turn out even more flavorful and tender. Just make sure they’re fully cooked before shredding.

How do I make this thicker?

If I want a thicker consistency, I add a bit more flour or reduce the amount of broth slightly. Letting it simmer uncovered after adding the cream also helps thicken it.

Is this soup good for meal prep?

Yes — it’s one of my favorites to meal prep. I portion it into containers, let it cool, then refrigerate or freeze. It reheats beautifully with a little added liquid.

Conclusion

This slow cooker creamy chicken and wild rice soup has become one of my go-to comfort meals. I love how it brings together wholesome ingredients in a rich, satisfying way with minimal effort. It’s a versatile recipe I can tweak based on what I have on hand, and it always delivers big on flavor and comfort. Whether I’m feeding a crowd or meal prepping for the week, this soup never lets me down.