If you’re craving comfort food that simmers itself into creamy deliciousness, you’re going to adore this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe. It’s one of those dishes that feels like a warm hug on a chilly day, packed with tender chicken, hearty wild rice, and a broth that’s so rich and flavorful you’ll want seconds (and maybe thirds). Seriously, once you try this, it might just become your go-to soup for cozy nights or busy weeks.
Why You’ll Love This Recipe
- Easy-to-Use Slow Cooker Method: Just throw in the ingredients, turn it on, and come back to a steaming pot of comfort food.
- Hearty and Healthy Ingredients: Wild rice adds a nutty texture and whole-grain goodness alongside tender chicken and veggies.
- Customizable and Family Friendly: You can tweak the herbs, use dairy-free creamers, or add mushrooms for depth — and everyone loves it.
- Perfectly Creamy Texture: The slow cooker gently melds flavors, resulting in a silky, satisfying soup every time.
Ingredients You’ll Need
This recipe shines because of simple, wholesome ingredients that come together for big flavor. Look for fresh veggies and good-quality chicken broth (homemade if you can) for the best results. Don’t skimp on the wild rice; that nutty bite is central here!
- Boneless skinless chicken breasts: Lean and tender, they shred beautifully after slow cooking.
- Chicken broth: Use low-sodium broth to control salt, or homemade for richer flavor.
- Wild rice: Adds chewy texture and hearty nutrition—don’t swap with ordinary rice!
- Garlic cloves: Freshly minced garlic infuses lovely aroma and depth.
- Yellow onion: Mild and sweet, diced for even cooking.
- Carrots: Peeled and diced, they bring subtle sweetness and color.
- Celery stalks: Adds freshness and a slight crunch.
- Dried rosemary: Crushed between your fingers to release oils, giving a fragrant note.
- Dried thyme: Earthy and herbal, a perfect compliment to poultry.
- Dried sage or poultry seasoning: Adds classic savory warmth.
- Dried bay leaves: For that subtle background flavor—just remember to remove before serving!
- Cremini or baby bella mushrooms: Fresh sliced for meaty texture and umami punch.
- Half and half: Creates the creamy base; you can swap for coconut milk or non-dairy creamer for dairy-free versions.
- Cornstarch: Optional, for thickening if using the Instant Pot method.
- Fresh parsley: Chopped for garnish, adding a burst of color and freshness.
Variations
Once you get the basics down, feel free to make this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe your own! I love switching up herbs or adding extra veggies, and it always feels like a fresh experience — but equally comforting.
- Add extra veggies: My family goes crazy when I toss in diced potatoes or parsnips for more heartiness.
- Dairy-free swap: Using full-fat coconut milk instead of half and half gives it a lovely tropical twist without losing creaminess.
- Herb variations: Sometimes I play around with fresh thyme or omit the bay leaves when in a hurry.
- Make it spicy: Adding a pinch of red pepper flakes adds warmth without overpowering the subtle flavors.
How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Step 1: Set up your slow cooker
First things first: season your chicken breasts generously with salt and pepper. This simple step makes a huge difference because it seasons the meat from the get-go. Toss them into your 6-quart slow cooker — it’s the perfect size for this recipe, so don’t overcrowd it. Then add in your chicken broth, wild rice, mushrooms, minced garlic, diced onion, carrots, celery, and all those wonderful herbs and bay leaves. Stir the mixture gently so everything’s evenly distributed but not mashed down.
Step 2: Let the slow cooker work its magic
Cover your slow cooker and set it to low for 6 to 8 hours, or if you’re in a rush, go high for 3 to 4 hours. I love the slow-and-low method because it lets the flavors blend deeply while the chicken becomes ultra tender — you’ll be able to shred it effortlessly with two forks. Resist the urge to lift the lid frequently; it really helps hold the heat and speed up cooking.
Step 3: Shred the chicken and finish your soup
Once the chicken is cooked through and shreds easily, fish out the bay leaves and discard them. Then carefully remove the chicken breasts onto a plate and shred them well. Add all the shredded chicken back into the slow cooker, stir to combine, and pour in the half and half. Cover it up and let everything heat through for another 15 to 30 minutes — I wait until it’s piping hot, stirring occasionally to make sure the creamy broth is smooth and well mixed. Taste it, and adjust salt and pepper as needed before serving.
Pro Tips for Making Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Don’t Skip Seasoning Early: Salting the chicken from the start boosts the overall soup flavor dramatically.
- Use Low-Sodium Broth: It’s easier to control saltiness at the end than fix an oversalted soup.
- Wild Rice Texture Matters: If it’s your first time using wild rice, soak it for 30 minutes beforehand to speed cooking and soften grains.
- Keep It Creamy Without Boiling: When adding half and half, warm gently—don’t let it boil to prevent curdling.
How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Garnishes
I always reach for fresh chopped parsley because it adds a bright, herbaceous note that wakes up the creamy soup. Sometimes, I sprinkle a little cracked black pepper or even a drizzle of good olive oil for richness. If you want a little extra texture, crispy bacon bits or toasted almonds work wonders, too.
Side Dishes
Pair your soup with crusty bread—my favorite is a warm baguette or garlic toast—to soak up every last drop. A simple mixed green salad with lemon vinaigrette adds freshness and balances the richness perfectly. For heartier meals, roasted root veggies make a lovely accompaniment.
Creative Ways to Present
For special gatherings, I like serving the soup in rustic bread bowls—kids and adults alike get a kick out of eating their soup this way. Another fun idea is layering it in clear glass mugs to showcase the colorful ingredients. Adding a fresh herb sprig on top always feels fancy without much fuss.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in airtight containers in the fridge for up to 4 days. Since wild rice continues to absorb liquid, the soup thickens—it’s easily fixed by stirring in a splash of broth or water when reheating. This makes it great for batch cooking and enjoying throughout the week.
Freezing
Freezing this soup works well — I portion into freezer-safe containers and freeze for up to 3 months. When thawing, I recommend thawing overnight in the fridge first, then warming gently on the stove to keep the creamy texture intact.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring often to avoid sticking or curdling. Add a little broth or water if it’s too thick. Microwaving works too, but stir halfway through to heat evenly and keep that smooth creaminess.
FAQs
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Can I use brown rice instead of wild rice in this soup?
You can use brown rice, but wild rice has a unique flavor and texture that really pairs well with this recipe. Brown rice may cook faster and have a softer texture, so you might need to adjust cooking time accordingly.
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Is it possible to make this soup in an Instant Pot instead of a slow cooker?
Absolutely! The recipe includes Instant Pot instructions that speed up cooking to about 20-25 minutes total, including pressure release. It’s a great option when you’re short on time but still want that creamy comforting soup.
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How do I keep the soup creamy without curdling the dairy?
When adding half and half or dairy alternatives, warm the soup gently and avoid boiling after adding cream. Stir often and remove from heat once it’s thoroughly warmed to prevent curdling.
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Can I make this soup vegetarian or vegan?
You can! Swap chicken broth for vegetable broth and omit the chicken or use plant-based chicken alternatives. Use a creamy non-dairy milk like coconut milk, and add extra mushrooms or beans for protein and texture.
Final Thoughts
This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is truly a comfort classic that never fails to impress. I love how effortless it is — just prep in the morning, and come home to a kitchen filled with amazing aromas and a pot of pure goodness. It’s perfect for feeding a crowd or just cozying up with a bowl and a good book. Give it a try soon; I know you’ll feel just as hooked as I am!
Print
Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (slow cooker) or approximately 30 minutes (Instant Pot total cooking time including natural release)
- Total Time: 3 hours 15 minutes (slow cooker) or about 45 minutes (Instant Pot including prep and finishing)
- Yield: 8–10 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a hearty, comforting dish perfect for cozy days. Tender chicken breasts, nutty wild rice, fresh vegetables, and aromatic herbs simmer together in a creamy broth to create a flavorful and satisfying meal. Easily prepared in a slow cooker or Instant Pot, this soup offers versatility and convenience without sacrificing rich taste.
Ingredients
Protein and Broth
- 1 – 1 ¼ lbs. boneless skinless chicken breasts, raw
- 7–8 cups chicken broth (packaged or homemade), use less for thicker soup
Vegetables
- 4 garlic cloves, minced
- 1 small yellow onion, diced (1 ¼ – 1 ½ cups)
- 3–4 carrots, peeled and diced (1 ½ cups)
- 2–3 medium celery stalks, diced (~¾ – 1 cup)
- 8 ounces sliced or diced fresh cremini or baby bella mushrooms
Herbs and Seasonings
- Salt and black pepper, to taste
- 2 teaspoon dried rosemary, crushed between your fingers
- 1 teaspoon dried thyme
- ¼ – ½ teaspoon dried sage or poultry seasoning
- 2 dried bay leaves
Dairy and Thickening
- 2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free)
- 3 tablespoons cornstarch (optional for thickening in Instant Pot)
Garnish
- ¼ cup chopped fresh parsley, optional
Instructions
- Season the Chicken: Season the chicken breasts with salt and pepper thoroughly on all sides before cooking to enhance flavor.
- Slow Cooker Preparation: Place the seasoned chicken into a 6-quart slow cooker. Add chicken broth (using 7 cups for a thicker soup), wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Shred the Chicken: Once cooked, remove and discard the bay leaves. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Add Cream and Heat: Stir in the half and half and cover again. Heat for an additional 15-30 minutes on low, stirring occasionally until warmed through.
- Season and Garnish: Adjust salt and pepper to taste. Garnish with fresh chopped parsley if desired before serving.
- Instant Pot Preparation: Place seasoned chicken, broth, wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves into the Instant Pot. Lock the lid and set the valve to sealing.
- Cook Under Pressure: Select ‘Manual’ or ‘High Pressure’ and cook for 12 minutes. Upon completion, perform a quick release of pressure by turning the vent to venting.
- Shred the Chicken: Remove the chicken to a plate and shred with two forks. Set aside.
- Additional Cooking and Release: Replace the lid and cook on high pressure for an additional 6 minutes, allowing for a 5-minute natural release before quick releasing the remainder.
- Add Cream and Chicken: Stir in the half and half, then return the shredded chicken to the pot and stir to combine.
- Optional Thickening (Instant Pot): For a thicker soup, remove ½ cup of liquid to a bowl and whisk in 2 tablespoons cornstarch to create a slurry. Set Instant Pot to sauté until simmering, then stir in the slurry and cook for 3-5 minutes until thickened.
- Serve and Garnish: Serve immediately, garnished with fresh parsley if desired.
Notes
- You can substitute half and half with unsweetened plain non-dairy creamer or full-fat coconut milk to make the soup dairy-free.
- Use 7 cups of broth for a thicker soup or 8 cups for a thinner consistency.
- The wild rice adds a nutty texture but takes longer to cook; be sure not to substitute with quick-cooking rice types.
- If using the Instant Pot, the optional cornstarch slurry helps achieve a thicker cream soup consistency.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Adjust seasoning at the end after adding the half and half because cream can mellow the saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
