Easy Crockpot Chicken and Wild Rice Soup

If you ask me, crockpot soups are one of the best comfort foods out there.

This hearty chicken and wild rice soup makes a perfect family dinner that’s packed with flavor and warmth. Tender chicken and nutty wild rice come together with fresh vegetables in a creamy, satisfying broth.

It’s all made in your slow cooker with simple ingredients that simmer away while you go about your day. The wild rice adds a nice chewy texture, and the chicken becomes incredibly tender after hours of cooking.

It’s a cozy meal that feeds a crowd, perfect for those chilly evenings when you want something filling and comforting.

What Kind of Wild Rice Should I Use?

For this soup, you’ll want to use a wild rice blend rather than pure wild rice, which can take much longer to cook and has a chewier texture. Most grocery stores carry wild rice blends that combine wild rice with other types of rice like brown or white rice, and these work perfectly in the crockpot. Just make sure to avoid parboiled or instant rice blends, as they’ll get mushy during the long cooking process. If you can only find pure wild rice, that’s okay too – just know it might need a bit more liquid and cooking time to get tender.

Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Wild rice blend: If you can’t find wild rice blend, regular long-grain brown rice works well – just reduce the cooking time since it cooks faster. Avoid instant or parboiled rice as they’ll get mushy in the slow cooker.
• Chicken breast: Chicken thighs are actually great here since they stay more tender during long cooking. You can also use a rotisserie chicken – just shred it and add it in the last 30 minutes of cooking.
• Salt-free seasoning blend: No specialty seasoning? Mix together dried herbs like thyme, oregano, basil, and garlic powder. Italian seasoning works in a pinch too.
• Milk: Heavy cream makes it richer, or you can use half-and-half for something in between. For a lighter version, try evaporated milk or even unsweetened almond milk.
• All-purpose flour: For gluten-free, use cornstarch (use half the amount) or rice flour. Mix with a bit of the broth before adding to avoid lumps.
• Vegetables: Feel free to add mushrooms, parsnips, or potatoes. Just keep the cooking times in mind – harder vegetables should go in earlier.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot chicken and wild rice soup is using parboiled or instant rice, which will turn mushy and break down during the long cooking process – stick with regular wild rice blend for the best texture.

Another common error is adding the milk or cream base too early, as dairy can curdle when cooked for hours in the slow cooker, so always stir it in during the last 30 minutes of cooking time.

Don’t skip making a proper roux with the butter and flour on the stovetop before adding it to the crockpot – this step prevents lumpy soup and gives you that creamy, thick consistency you’re looking for.

Finally, resist the urge to lift the lid frequently to check on progress, since each peek releases steam and can add 15-20 minutes to your cooking time.

What to Serve With Crockpot Chicken and Wild Rice Soup?

This hearty soup is pretty much a complete meal on its own, but I love serving it with some warm, crusty bread or dinner rolls for dipping and soaking up all that creamy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup without competing with its comforting flavors. If you want something a bit more substantial, try serving it alongside some buttery biscuits or cornbread – the slightly sweet flavor pairs really well with the savory soup. For a cozy dinner, I sometimes add a small plate of crackers and cheese on the side, which makes it feel like a proper soup and sandwich meal.

Storage Instructions

Store: This hearty soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the wild rice will continue to absorb liquid as it sits, so the soup might get thicker over time. You can always thin it out with a bit more broth or water when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend doing it before adding the milk if possible. Dairy-based soups sometimes separate when frozen, though they usually come back together with some stirring. Freeze in portion-sized containers for easy weeknight dinners.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s gotten too thick, just add a splash of chicken broth or milk to loosen it up. The microwave works too, but stir it every minute or so to heat it evenly and keep that creamy texture.

Preparation Time	15-20 minutes
Cooking Time	180-240 minutes
Total Time	195-260 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 150-160 g
• Fat: 80-90 g
• Carbohydrates: 300-320 g

Ingredients

For the soup base:

• Salt and pepper, to taste
• 1 cup wild rice blend (not parboiled for best texture)
• 1 lb chicken breasts (boneless, skinless, cut into 1-inch pieces)
• 3/4 cup chopped carrot
• 6 cups reduced sodium chicken broth (I use Swanson’s)
• 2 cups water
• 3/4 cup chopped celery
• 2 bay leaves
• 4-5 cloves minced garlic (freshly minced for best flavor)
• 1 cup chopped onion (yellow or white onion, about 1 medium)
• 2 tbsp salt-free seasoning blend

For the creamy mixture:

• 1/2 cup all-purpose flour
• 2 cups milk (whole milk makes it extra creamy)
• 3 tbsp butter (unsalted, I like Kerrygold)
• 2 tbsp olive oil

Step 1: Prepare and Combine Base Ingredients in Slow Cooker

• 1 cup wild rice blend (not parboiled)
• 1 lb boneless skinless chicken breasts
• 1 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 4 to 5 cloves minced garlic
• 2 bay leaves
• 6 cups reduced sodium chicken broth
• 2 cups water or extra chicken broth
• 2 tbsp salt-free seasoning blend (e.g., Trader Joe’s 21 Seasoning Salute or Mrs. Dash Original Blend)

Begin by thoroughly rinsing the wild rice blend under running water to remove excess starch.

Place the rinsed uncooked wild rice, boneless skinless chicken breasts, chopped onion, chopped celery, chopped carrot, minced garlic, bay leaves, reduced sodium chicken broth, water or extra broth, and the salt-free seasoning blend into the slow cooker.

Stir to combine.

Cover and cook on the HIGH setting for 3–4 hours or on LOW for 7–8 hours, until the chicken is cooked through and the rice is tender.

Step 2: Shred the Chicken

• 1 lb boneless skinless chicken breasts (from Step 1)

About 30 minutes before the cooking time is complete, carefully remove the cooked chicken breasts from the slow cooker using tongs or a slotted spoon.

Set the chicken aside on a plate to cool for several minutes, then shred the meat using two forks.

I like to let the chicken rest just a bit—it shreds more easily and stays juicy.

Step 3: Make the Creamy Roux Mixture

• 3 tbsp butter
• 2 tbsp olive oil (or additional butter)
• 1/2 cup all-purpose flour
• 2 cups milk

While the chicken is cooling and the rice continues to cook, melt the butter and olive oil (or more butter if you prefer) in a medium saucepan over medium heat.

Add the all-purpose flour and whisk continuously, letting the mixture cook for about 1 minute—this removes any raw flour taste.

Slowly add the milk to the roux, whisking steadily to dissolve any lumps, and continue to cook until the mixture becomes thick and creamy.

For extra flavor, I sometimes sprinkle a pinch of black pepper into the roux here.

Step 4: Finish the Soup and Adjust Seasoning

• shredded chicken (from Step 2)
• creamy roux mixture (from Step 3)
• salt and ground black pepper, to taste
• additional water or milk (optional, for thinning)

Add the shredded chicken (from Step 2) back into the slow cooker with the cooked rice and vegetables.

Pour in the creamy roux mixture (from Step 3), stirring well to incorporate everything evenly.

If the soup is too thick, add more water or milk to reach your desired consistency.

Season with salt and ground black pepper to taste.

Stir, cover, and let the soup heat through for a few more minutes before serving.