Best Crockpot Chicken Wild Rice Soup

Growing up, my mom’s go-to winter dinner was always chicken noodle soup from a can. I never thought twice about it until I started cooking for my own family. One particularly cold evening, I discovered how easy it was to make soup in a crockpot, and it changed everything.

That’s when this chicken wild rice soup became our new family favorite. It’s basically a “dump and go” recipe that does all the work while you’re busy doing other things. The best part? It tastes so much better than anything that comes from a can, and the wild rice adds just the right amount of heartiness to keep everyone satisfied.

What Kind of Wild Rice Should I Use?

For this soup, you’ll want to use a true wild rice blend rather than a parboiled or quick-cooking version. Regular wild rice has a darker color, firmer texture, and nuttier flavor that holds up beautifully during the long cooking time in your crockpot. While you might see packages labeled as “wild rice mix” that include other rice varieties like brown or white rice, that’s totally fine to use here – just make sure the blend includes actual wild rice and isn’t just colored white rice. When shopping, check the cooking instructions on the package – if it says it cooks in less than 20 minutes, it’s probably parboiled and won’t give you the best results in this soup.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some helpful swaps you can try:

• Wild rice mix: This is pretty important for the recipe’s character, but in a pinch, you could use plain wild rice. Just don’t use white or brown rice as they cook differently and won’t give you the same nutty flavor and texture.
• Chicken breasts: Feel free to use chicken thighs instead – they’re actually more forgiving and stay juicy. You can even use leftover rotisserie chicken, just add it during the last 30 minutes of cooking.
• Salt-free seasoning blend: If you don’t have a pre-made blend, mix equal parts dried thyme, basil, oregano, garlic powder, and onion powder as a substitute.
• Milk: You can use any milk you like – whole, 2%, or even half-and-half for a richer soup. For dairy-free options, unsweetened almond milk or coconut milk work well, though the soup won’t be quite as creamy.
• Flour: For gluten-free thickening, use cornstarch (about 1/4 cup) or rice flour. Mix with cold liquid first to prevent lumps.
• Chicken broth: Vegetable broth works too, though it will change the flavor slightly. If using regular (not low sodium) broth, reduce any added salt in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken wild rice soup is using parboiled or instant wild rice, which can turn mushy and break down during the long cooking process – stick to regular wild rice for the best texture and cooking time. Adding dairy too early is another common error that can cause curdling, so always wait to stir in the milk mixture during the final 30 minutes of cooking. To prevent your soup from becoming too thick or gummy, avoid lifting the lid frequently during cooking as this releases essential heat and moisture, extending cooking time and affecting the rice’s texture. For the most flavorful results, don’t skip browning your vegetables in butter before adding them to the crockpot – this simple step adds depth to your soup that you can’t achieve otherwise. A final tip: shred your chicken with two forks while it’s still hot, as this makes it easier to pull apart and helps it absorb more of the soup’s flavors.

What to Serve With Chicken Wild Rice Soup?

This cozy chicken wild rice soup is practically a meal in itself, but a few simple sides can make it even better! A crusty loaf of French bread or some warm dinner rolls are perfect for soaking up every last spoonful of the creamy broth. If you’re craving something green, a simple side salad with mixed greens and a light vinaigrette dressing helps balance out the richness of the soup. For extra crunch, try serving some butter crackers or oyster crackers on the side – my family loves sprinkling them right on top of their bowls.

Storage Instructions

Keep Fresh: This cozy soup will stay good in the fridge for up to 5 days when stored in an airtight container. The rice might soak up more liquid as it sits, so you might want to add a splash of broth when reheating. It’s one of those soups that actually tastes even better the next day!

Freeze: You can freeze portions of this soup for up to 3 months in freezer-safe containers. Just keep in mind that dairy-based soups can sometimes separate when frozen, but don’t worry – it’ll still taste great. Pro tip: freeze it before adding the milk and just stir that in when reheating.

Reheat: Warm up your soup on the stovetop over medium-low heat, stirring occasionally. If you’re in a hurry, the microwave works too – just heat in 1-minute intervals, stirring between each. Add extra broth or milk if needed to reach your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	240-480 minutes
Total Time	255-500 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2100-2400
• Protein: 140-160 g
• Fat: 90-110 g
• Carbohydrates: 250-280 g

Ingredients

For the slow cooker:

• 1 cup wild rice mix
• 2 cups water
• 6 cups low-sodium chicken broth (I use Swanson’s low-sodium chicken broth)
• 1 cup chopped onions
• 2 bay leaves
• 3/4 cup chopped carrots
• 2 tbsp salt-free seasoning
• 3/4 cup chopped celery
• 4-5 minced garlic cloves (freshly minced for best flavor)
• 1 lb boneless, skinless chicken breasts

For the creamy mixture:

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

For seasoning:

• pepper
• salt

Step 1: Prepare Ingredients and Start Cooking

Begin by rinsing the rice under running water until the water runs clear.

This helps to remove excess starch.

Place the uncooked rice, chicken breasts, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend of your choice into a slow cooker.

Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours, allowing the flavors to meld as they cook slowly.

Step 2: Shred the Chicken

In the last 1/2 hour of cooking time, carefully remove the chicken from the slow cooker.

Allow it to cool slightly so it’s easier to handle.

Use two forks to shred the chicken into bite-sized pieces.

This will be added back into the slow cooker to absorb the savory flavors of the soup.

Step 3: Prepare the Creamy Mixture

Melt the butter and oil together in a saucepan over medium heat.

Once melted, add the flour, stirring continuously, and let the mixture cook for about 1 minute.

Gradually whisk in the milk, whisking steadily to prevent lumps from forming.

Continue to whisk until the sauce thickens to a creamy consistency, ensuring it’s smooth and lump-free.

Step 4: Finish and Combine

Add the shredded chicken back into the slow cooker with the now-cooked rice and vegetables.

Pour the creamy milk mixture into the slow cooker, stirring to combine everything well.

If you find the consistency is too thick for your preference, incorporate additional water or milk.

Finally, season with salt and pepper to taste, adjusting the flavors as desired.

Step 5: Serve and Enjoy

Your creamy chicken and rice dish is now ready to serve.

Ladle into bowls while it’s still warm and savor the comforting flavors of this hearty meal.

Enjoy!