Crockpot Chicken & Wild Rice Soup
A cozy, creamy crockpot chicken and wild rice soup that cooks low and slow until the chicken is tender and the wild rice is perfectly hearty. A quick cream mixture stirred in at the end makes it rich and velvety, while veggies and herbs add classic comfort. Easy, wholesome, and ideal for chilly nights or meal prep.
Servings: 6
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
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Add the chicken, wild rice, carrots, celery, onion, garlic, broth, and seasonings to the slow cooker.
- Give everything a quick stir, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the rice is tender and the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- In a small saucepan, melt the butter, whisk in the flour, then slowly whisk in the cream to make a thickened sauce.
- Stir this creamy mixture into the soup and let it cook for another 15–20 minutes to thicken.
- Taste and adjust the seasoning before serving.