Creamy Slow Cooker Chicken and Wild Rice Soup in 6 Hours

Oh, the moment that first spoonful of creamy slow cooker chicken and wild rice soup hits your tongue—pure magic! This is the kind of hug-in-a-bowl that makes even the dreariest winter day cozy. I’ve been making this recipe for years, tweaking it until it became my family’s go-to “please make it again” dish. There’s something about the way the wild rice pops between your teeth while the tender chicken melts away that just feels like home. And the best part? Your slow cooker does all the work while you go about your day. No fancy techniques, no constant stirring—just dump, set, and forget until that heavenly aroma fills your kitchen.

Why You’ll Love This Slow Cooker Chicken and Wild Rice Soup

This soup isn’t just delicious—it’s practically a superhero in a bowl. Let me tell you why it’s become my cold-weather obsession (and why my family begs for it weekly).

Hearty and Nutritious

Between the wild rice’s chewy goodness and tender chicken, every spoonful packs serious protein power (20g per serving!). And those carrots and celery? They sneak in extra fiber and vitamins while you’re too busy enjoying the creamy, dreamy broth. It’s comfort food that actually fills you up without weighing you down.

Hands-Off Cooking

Here’s my favorite part: dump everything in the crockpot before work, and come home to a kitchen that smells like a cozy bistro. No babysitting the stove, no last-minute panic—just set it and forget it magic. Even my teen can make this without burning down the house (major win!).

Ingredients for Slow Cooker Chicken and Wild Rice Soup

Gather these simple ingredients (I promise you probably have most already!) to create this cozy masterpiece:

• 1 lb boneless chicken breasts – I leave them whole for easy shredding later
• 1 cup wild rice blend – Look for the mixed grains, not just plain wild rice
• 1 onion, diced – Yellow or white onions work best here
• 2 carrots, sliced – About 1/4-inch thick so they soften perfectly
• 2 celery stalks, chopped – Don’t skip these! They add such depth
• 4 cups chicken broth – Low-sodium lets you control the salt
• 1 cup water – Just plain old water to balance the broth
• 1 tsp thyme – Rub it between your fingers to wake up the aroma
• 1 tsp garlic powder – Trust me, powder works better than fresh here
• 1/2 tsp salt – You can always add more later
• 1/4 tsp black pepper – Freshly cracked if you’ve got it
• 1/2 cup heavy cream – Wait to add this at the very end!

Ingredient Notes and Substitutions

Ran out of something? Here’s how to improvise without losing flavor:

• Chicken thighs work beautifully instead of breasts – just skim a bit more fat later
• Half-and-half can replace heavy cream in a pinch (though it won’t be quite as rich)
• No wild rice? Brown rice works but add an extra 1/4 cup liquid
• Add a splash of white wine if you’re feeling fancy – about 1/4 cup with the broth
• Vegetarians can swap chickpeas for chicken and use veggie broth

See? So flexible! Now let’s get cooking.

Equipment You’ll Need

You probably already have everything for this cozy soup! Here’s what I grab from my kitchen:

• 6-quart slow cooker – My trusty old Crockpot that never lets me down
• Cutting board & sharp knife – For prepping those veggies in no time
• Measuring cups & spoons – Eyeballing works, but proper measures keep flavors balanced
• Wooden spoon – For that final creamy stir
• Two forks – My favorite chicken-shredding tools

That’s it! No fancy gadgets needed for this soul-warming soup.

How to Make Slow Cooker Chicken and Wild Rice Soup

Alright, let’s make some magic happen! This soup comes together so easily, but there are a few little tricks I’ve learned over the years to make it absolutely perfect every time. Follow these steps, and you’ll have a pot of cozy goodness that’ll make your whole house smell incredible.

Step 1: Layer Ingredients

First things first – grab your slow cooker and let’s build those flavors! Here’s my foolproof layering method:

Start by tossing in the wild rice blend – I like to rinse mine quickly in a strainer first to remove any dust. Then pile on the diced onion, sliced carrots, and chopped celery. This veggie base creates the most amazing aroma as it cooks. Nestle the whole chicken breasts right on top – no need to cut them! Pour in the chicken broth and water, then sprinkle all those lovely seasonings (thyme, garlic powder, salt, and pepper) over everything like you’re seasoning a garden.

Important tip: Don’t stir yet! The rice needs to stay submerged to cook properly. Just pat everything down gently with your spoon so the liquid covers most of the ingredients.

Step 2: Shred the Chicken

After about 6 hours on low (or 3-4 on high), check your chicken – it should be so tender it practically falls apart when poked with a fork. Here’s my favorite way to handle it:

Use tongs to transfer the chicken to a cutting board or bowl. Grab two forks (or your clean hands if you’re impatient like me!) and shred it into bite-sized pieces. If you hit any resistance, the chicken might need more time – pop it back in for another 30 minutes. Once shredded, return all that juicy chicken to the slow cooker and give everything a good stir. You’ll notice the rice has burst open beautifully and the veggies are perfectly tender.

Step 3: Finish with Cream

Now for the luxurious final touch! Pour in the heavy cream slowly while stirring gently. This prevents curdling and helps it blend smoothly into the broth. Let it cook for just 15 more minutes – this warms the cream through without breaking it.

If your soup seems too thin (sometimes wild rice drinks up more liquid than expected), mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in. Within minutes, you’ll have the perfect velvety consistency. Taste and adjust salt if needed – I usually add another pinch at this stage.

Now breathe in that heavenly aroma and get ready to serve up the coziest bowl of comfort!

Tips for Perfect Slow Cooker Chicken and Wild Rice Soup

After making this soup dozens of times, I’ve picked up some game-changing tricks! First – resist stirring until the chicken comes out; that rice needs to stay submerged. If your wild rice is especially tough, soak it for 30 minutes before adding (just reduce water by 1/4 cup later). And here’s my secret: let it rest 10 minutes after adding cream – the flavors marry beautifully. Leftovers? The rice keeps absorbing liquid, so have extra broth handy when reheating!

Serving Suggestions

This soup is practically begging to be served with a hunk of crusty bread for dipping – I’m partial to a warm baguette or garlic knots! For a lighter meal, pair it with a simple apple walnut salad (the crisp sweetness cuts through the richness perfectly). On really cold nights, I’ll do both because, well… comfort food math!

Storing and Reheating Slow Cooker Chicken and Wild Rice Soup

Here’s the best way to keep your soup tasting fresh for days (because let’s be real, leftovers might be the best part!). Let it cool completely, then transfer to airtight containers. It’ll keep happily in the fridge for 3-4 days – the rice keeps absorbing liquid, so I always stash a little extra broth to stir in when reheating. Want to freeze it? Leave out the cream before freezing (add it fresh when reheating) and it’ll last 2-3 months in the freezer. To reheat, go low and slow – medium power in the microwave with frequent stirring, or gently on the stovetop to prevent that cream from separating. Pro tip: The flavors actually deepen overnight – this might be one of those rare dishes that’s even better as leftovers!

Slow Cooker Chicken and Wild Rice Soup Variations

Once you’ve mastered the classic version, have fun playing with these tasty twists! My favorite is adding sliced mushrooms with the veggies – their earthy flavor pairs perfectly with the wild rice. Swap thyme for rosemary if you want something more aromatic, or toss in a handful of spinach at the end for a pop of color. Feeling adventurous? A dash of curry powder transforms it into something completely new – my husband still talks about that experiment!

Nutritional Information

Here’s the scoop on what’s in each cozy bowl – but remember, these are just estimates (your carrots might be bigger than mine!). Per serving, you’re looking at about 280 calories with a powerhouse 20g protein from that tender chicken. The wild rice brings 3g fiber to keep you full, while keeping sugars low at just 3g. Not too shabby for something that tastes this indulgent! As always, numbers will dance around depending on your exact ingredients – especially if you go heavy with that cream (no judgment here!).

Frequently Asked Questions

I’ve gotten all sorts of questions about this soup over the years – here are the ones that pop up most often with my tried-and-true answers!

Can I use white rice instead of wild rice?
Oh honey, I’ve tried – and while it works in a pinch, the texture just isn’t the same! White rice turns mushy with long cooking. If you must substitute, go for brown rice (add 30 extra minutes cook time) or parboiled wild rice. But trust me, that nutty wild rice texture is worth seeking out!

Help – my soup turned out too thin!
No worries – this happens to me when my wild rice is extra thirsty. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and let it bubble for 5 minutes. Or, if you’re not in a rush, just simmer uncovered for 15-20 minutes to reduce. Both tricks work like a charm!

Can I put the cream in at the beginning?
*Gasp* Please don’t! The acid in the tomatoes (if using) or long cooking can make dairy separate. Always add cream at the end and just warm it through – your soup will stay velvety smooth. Learned this the hard way with a grainy batch back in ’09!

Is it normal for the rice to absorb liquid overnight?
Absolutely! Wild rice is like a little sponge. Just stir in some extra broth when reheating – I keep a carton handy for this exact purpose. The good news? The flavors intensify beautifully as it sits.

Share Your Feedback

Did this slow cooker chicken and wild rice soup become your new comfort food obsession? I’d love to hear how it turned out! Leave a comment with your tweaks (I’m always hunting for new ideas) or give it a star rating if it made your taste buds happy. Nothing makes my day more than seeing photos of your cozy soup creations!

Creamy Slow Cooker Chicken and Wild Rice Soup for 6 Blissful Hours

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A hearty and comforting soup made with tender chicken, wild rice, and vegetables in a creamy broth.

• Author: Kitchen Hub
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 lb boneless chicken breasts
• 1 cup wild rice
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup water
• 1 tsp thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

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Instructions

1. Place chicken, wild rice, onion, carrots, celery, chicken broth, water, thyme, garlic powder, salt, and pepper in the slow cooker.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken and shred it with a fork.
4. Return shredded chicken to the slow cooker.
5. Stir in heavy cream and cook for an additional 15 minutes.
6. Serve hot.

Notes

• For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir in before adding cream.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Freeze without cream for best results.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 3g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg