If you’re in search of that one cozy, soul-warming meal you’ll crave all winter long, Slow Cooker Creamy Chicken and Wild Rice Soup is calling your name. Every spoonful is packed with juicy chicken, nutty wild rice, and tender vegetables, all swimming in a luxuriously velvety broth. It’s hearty enough to satisfy even the hungriest crowd, yet feels so wholesome and special—like a warm hug on a chilly day. Plus, it comes together almost effortlessly thanks to a slow cooker, giving you more time to relax and soak up those delicious, simmering aromas wafting through your kitchen.

Slow Cooker Creamy Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it transforms humble, everyday ingredients into something extraordinary. Each item on this list truly matters—from the earthy rice to the fragrant herbs—bringing irresistible color, texture, and flavor to your Slow Cooker Creamy Chicken and Wild Rice Soup.

Chicken (1 pound boneless, skinless breasts or thighs): Choose thighs for richer flavor or breasts for a leaner soup—both shred beautifully in the slow cooker!
Uncooked Wild Rice Blend (1 cup, rinsed): The star grain adds a wonderful chew and nutty aroma that’s iconic to this soup.
Yellow Onion (1 small, diced): Brings sweet undertones and savory depth to the background.
Carrots (3, peeled and sliced): Add a pop of color and natural sweetness to every bite.
Celery (2 stalks, diced): Gives a subtle crunch and classic soup flavor.
Garlic (3 cloves, minced): Potent and aromatic, garlic makes everything better!
Dried Thyme (1 teaspoon): Offers herbal warmth that balances out the creamy elements.
Dried Rosemary (1/2 teaspoon): A little goes a long way to give woodsy, comforting notes.
Bay Leaf (1): Infuses gentle earthiness—just remember to fish it out before serving.
Low-Sodium Chicken Broth (6 cups): The soup’s flavorful foundation; low sodium lets you control final seasoning.
Salt and Black Pepper (to taste): Essential for bringing all the flavors to life—start light and adjust at the end.
Heavy Cream (1 cup): The secret to that irresistible creamy texture that sets this soup apart.
All-Purpose Flour (1/4 cup): Used to thicken the soup—just a bit is all you need.
Unsalted Butter (2 tablespoons): Adds richness to the creamy roux, enhancing silkiness.

How to Make Slow Cooker Creamy Chicken and Wild Rice Soup

Step 1: Layer and Combine the Ingredients

To get started, simply add your chicken, rinsed wild rice blend, diced onion, sliced carrots, celery, minced garlic, dried thyme, rosemary, bay leaf, and chicken broth to your slow cooker. Give everything a gentle stir to evenly distribute the rice and vegetables. This “one-pot magic” step means you won’t have to juggle multiple pans on the stove—the slow cooker handles it all!

Step 2: Slow Cook Until Tender and Flavorsome

Cover your slow cooker and set it on low for 6 to 7 hours or high for 3 to 4 hours. During this time, the rice will turn tender, the veggies will infuse the broth, and the chicken will become fall-apart juicy. Resist the urge to lift the lid; trust that your Slow Cooker Creamy Chicken and Wild Rice Soup is getting more delicious by the minute!

Step 3: Shred the Chicken

Once the rice is tender and the chicken is cooked through, take out the chicken pieces and use two forks to shred them into bite-sized pieces. Shredding the chicken before returning it to the soup ensures every bowl gets a perfect balance of meat, veggies, and rice in every bite.

Step 4: Make the Creamy Roux

In a small saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for just a minute or two—this creates the base for thickening without any raw flour taste. Slowly whisk in the heavy cream, stirring constantly until it’s smooth and thickened, about 3-4 minutes. This rich, creamy mixture takes the soup to a whole new level of comfort!

Step 5: Stir in the Cream and Season

Pour the cream and roux mixture into your slow cooker. Give the soup a good stir so every ingredient is wrapped in that luscious, creamy broth. Taste and adjust with salt and black pepper, keeping in mind the flavors have intensified over the long simmer. Fish out that bay leaf, and you’re ready to ladle up pure coziness.

How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup

Garnishes

A sprinkle of fresh herbs—like chopped parsley or thyme—gives a vibrant finish to each bowl. For an extra rustic touch, you can top with freshly cracked black pepper or even a pinch of lemon zest to brighten the creaminess.

Side Dishes

This soup pairs beautifully with thick slices of buttered sourdough, crusty baguette, or even a simple green salad tossed in a tangy vinaigrette. They help soak up every last drop of the rich broth while balancing the warmth of your Slow Cooker Creamy Chicken and Wild Rice Soup.

Creative Ways to Present

Pour the soup into wide, shallow bowls for a bistro-style feel, or use colorful mugs for a comforting lunch at your desk. If serving at a dinner party, consider topping each bowl with a swirl of extra cream and a branch of crispy fried rosemary for that Instagram-worthy touch.

Make Ahead and Storage

Storing Leftovers

As tempting as it is to second-helping this soup immediately, leftovers keep surprisingly well in the fridge for up to 4 days. Let the soup cool completely before transferring to an airtight container—remember, it may thicken as it sits, so save a bit of extra broth for thinning later if needed.

Freezing

For longer storage, Slow Cooker Creamy Chicken and Wild Rice Soup can be frozen, although the texture may change slightly once thawed due to the cream. For best results, freeze the soup before adding the cream mixture, then stir it in after reheating. Portion the soup into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months.

Reheating

Gently reheat the soup on the stove over medium-low heat or in the microwave, stirring halfway through. If it’s too thick, just add a splash of broth or milk until it’s creamy and smooth again. Always reheat only what you’ll eat to keep leftovers at their best.

FAQs

Can I use leftover rotisserie chicken instead of raw chicken?

Absolutely! Just add your cooked, shredded chicken during the last 30 minutes of cooking to let the flavors meld. This shortcut makes the soup even quicker to prepare.

What’s the best wild rice blend for Slow Cooker Creamy Chicken and Wild Rice Soup?

Any blend with a good proportion of wild rice to brown and white rice will work, but if you love that earthy, nutty flavor, go for a mix with a hearty portion of pure wild rice.

Can I make this recipe dairy-free?

Yes—you can swap in full-fat coconut milk for the heavy cream, and skip the roux step. The soup will still be creamy, with a subtle coconut twist that pairs beautifully with chicken and herbs.

Is it possible to make this soup gluten-free?

Definitely! Just substitute the all-purpose flour with a gluten-free flour blend (or cornstarch slurry) for thickening, and double-check your broth is gluten-free as well.

Why does my soup get thicker as it sits?

Wild rice loves to soak up liquid as it rests, so your soup will naturally thicken over time. Simply stir in more broth or water when reheating to reach your desired consistency.

Final Thoughts

If you need a delicious, fuss-free meal to cheer up your weekday (or impress a tableful of weekend guests), let Slow Cooker Creamy Chicken and Wild Rice Soup be your new standby. It’s pure comfort made easy, and I can’t wait for you to dig in and fall for every creamy, cozy spoonful!

Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

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4.8 from 7 reviews

Author: Emma
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. With tender chicken, wholesome wild rice, and a creamy broth, it’s a delicious meal the whole family will love.

Ingredients

Scale

Chicken and Rice:

1 pound boneless, skinless chicken breasts or thighs
1 cup uncooked wild rice blend (rinsed)

Vegetables:

1 small yellow onion, diced
3 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced

Seasonings and Broth:

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
6 cups low-sodium chicken broth
Salt and black pepper to taste

Cream Mixture:

1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons unsalted butter

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Instructions

Cooking the Soup: Add the chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, and chicken broth to a slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is cooked through and rice is tender.
Preparing the Cream: Shred the chicken and return it to the soup. In a saucepan, melt butter, whisk in flour, then slowly add heavy cream until thickened. Stir cream mixture into the soup, season with salt and pepper, and discard bay leaf before serving.

Notes

You can use a wild rice blend or pure wild rice—adjust cooking time slightly if using 100% wild rice.
For a dairy-free version, use full-fat coconut milk instead of cream and skip the roux.
This soup thickens as it sits, so add extra broth when reheating.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American