This Crockpot Creamy Chicken & Wild Rice Soup is the kind of dinner I love once the weather starts cooling down. It’s warm, creamy, filling, and most of the work is done by the slow cooker.
Chicken, wild rice, carrots, celery, and onion cook together in chicken broth until everything is tender. At the end, you’ll stir in a quick homemade cream mixture that turns the broth rich and creamy without making the soup overly heavy.
It’s an easy family dinner that uses simple ingredients, makes plenty for leftovers, and is perfect with some crusty bread on the side.
Easy crockpot dinner: Most of the ingredients go straight into the slow cooker, so there isn’t much hands-on cooking.
Budget-friendly: Chicken, rice, carrots, celery, and onion make up the bulk of the soup, so you can make a big pot without a long list of expensive ingredients.
Perfect for fall and winter: This is such a cozy dinner for chilly nights.
Great for leftovers: The soup reheats really well for lunch or dinner the next day. Just keep a little extra chicken broth handy since the rice will continue soaking up liquid as it sits.
Chicken breasts: I use about 1½ pounds of boneless, skinless chicken breasts. They cook right in the soup and get shredded before serving.
Wild rice blend: You’ll need 1 cup of uncooked wild rice blend. Keep in mind that different blends can have slightly different cooking times.
Carrots and celery: These add flavor, texture, and help bulk up the soup without adding much to the cost.
Yellow onion: One small onion adds tons of flavor to the broth.
Garlic: I use three cloves, but you can measure with your heart here!
Chicken broth: You’ll need about 6 cups. I like keeping a little extra nearby because wild rice can soak up quite a bit of liquid.
Seasonings: Dried thyme, garlic powder, onion powder, salt, and black pepper keep things simple while giving the soup plenty of flavor.
Butter and flour: These create a quick roux that helps thicken the creamy broth.
Heavy cream: This is what gives the soup that rich, creamy finish.
Parmesan: This is optional, but I love the extra savory flavor it adds.
1. Add everything to the crockpot.
Place the chicken breasts in the bottom of your slow cooker. Add the wild rice, carrots, celery, onion, garlic, chicken broth, thyme, garlic powder, onion powder, salt, and black pepper.
2. Let the crockpot do the work.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, or until the chicken is cooked through and the wild rice is tender.
3. Shred the chicken.
Remove the chicken from the crockpot and shred it using two forks. Add the shredded chicken back to the soup.
4. Make it creamy.
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
Slowly pour in the heavy cream while whisking. Continue cooking for 2–3 minutes, stirring frequently, until the mixture begins to thicken.
5. Finish the soup.
Pour the cream mixture into the crockpot and stir well. Stir in the Parmesan cheese if using.
Cover and cook for another 15–20 minutes, until everything is hot and creamy.
6. Serve.
Taste and adjust the salt and pepper if needed. Ladle into bowls and top with fresh parsley or a little extra Parmesan.
Keep extra broth nearby. Wild rice absorbs quite a bit of liquid, especially as the soup sits. If your soup gets thicker than you want, simply stir in additional chicken broth ½ cup at a time.
Using frozen chicken? For food safety, thaw the chicken before putting it in the slow cooker.
Want to save a little money? You can skip the Parmesan. The soup will still be creamy and flavorful without it.
Don't have heavy cream? Half-and-half can work for a lighter soup, although the finished broth won't be quite as rich.
Make it stretch further: Serve the soup with inexpensive French bread, dinner rolls, or homemade biscuits. A little bread on the side can help turn one crockpot into dinner for the whole family.
Store leftover chicken and wild rice soup in an airtight container in the refrigerator for up to 3–4 days.
The rice will continue absorbing the broth while it sits, so don't worry if the soup looks really thick the next day. Add a splash of chicken broth or milk while reheating until it's creamy again.
We usually keep it simple because this soup already has chicken, rice, and vegetables all in one bowl. Try serving it with:
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Wild rice blends can vary in cooking time and can absorb quite a bit of liquid. Check the rice toward the end of cooking and add additional broth if necessary.
Leftovers will thicken considerably in the refrigerator. Add chicken broth or milk when reheating to loosen the soup.
This Crockpot Creamy Chicken & Wild Rice Soup is an easy, cozy dinner made with tender chicken, wild rice, vegetables and a creamy broth.
