This Chicken & Wild Rice Soup for Crockpot is my go-to when I need a hug in a bowl. It's rich, creamy, and packed with tender chicken, nutty wild rice, and a medley of veggies—all made effortlessly in your slow cooker.
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The beauty of this recipe is that you literally toss everything in the crockpot and walk away. The slow simmer melds the flavors beautifully, and the creamy finish takes it over the top. Whether it's a chilly day or you just need some comfort food, this soup delivers.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts
Chicken thighs also work great and add more flavor. If using frozen, add 30 minutes to cook time.
1 cup (170g) uncooked wild rice blend
A blend of wild and brown rice gives a nice texture. You can use all wild rice, but it may take longer to cook.
4 cups (960ml) low-sodium chicken broth
Use homemade or store-bought. Low-sodium lets you control the salt. Vegetable broth works too.
2 cups (480ml) water
Adds volume and helps cook the rice. You can replace with extra broth for a richer flavor.
1 medium yellow onion, diced
Sweet onion or shallots also work. Sautéing first adds depth, but not necessary.
2 medium carrots, peeled and sliced
Baby carrots are a time-saver—just slice them. Swap with parsnips for a different twist.
2 celery stalks, sliced
Adds classic soup flavor. If you don't have celery, use a bit of celery seed (1/2 tsp).
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 tsp garlic powder.
1 tsp dried thyme
Use 1 tbsp fresh thyme if you have it. Rosemary also complements the chicken.
1/2 tsp black pepper
Adjust to taste. White pepper works if you want a milder heat.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or evaporated milk. Add at the end to prevent curdling.
2 tbsp cornstarch + 2 tbsp water (slurry)
This thickens the soup. You can use 1 tbsp flour mixed with 2 tbsp butter instead.
Tips & Tricks
- Don't stir the soup during cooking—it can break up the chicken and make the rice mushy.
- Chicken is done when it reaches 165°F (74°C) internally. Use a meat thermometer.
- If you prefer a thicker soup, mash some of the rice against the side of the pot before adding cream.
Pro Tips
Step-by-Step Instructions
1. Add everything but cream
Place chicken, wild rice, broth, water, onion, carrots, celery, garlic, thyme, and pepper in a 6-quart slow cooker. Stir to combine.
2. Cook on low
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C).
3. Shred the chicken
Remove the chicken to a cutting board. Shred with two forks, then return to the pot.
4. Thicken the broth
In a small bowl, whisk cornstarch and water. Stir into the soup. Cook on HIGH for 10-15 minutes, until slightly thickened.
5. Add cream and season
Stir in heavy cream. Taste and add salt if needed (broth is salty).
6. Serve hot
Ladle into bowls and garnish with fresh parsley or thyme if desired. Enjoy!
Delicious Variations
- Add a cup of diced potatoes or mushrooms for extra heartiness.
- Swap chicken for smoked sausage or turkey kielbasa for a different flavor.
- Make it spicy with a dash of red pepper flakes or a diced jalapeño.
How to Store Cozy Chicken & Wild Rice Soup for Crockpot
Refrigerator
Store in an airtight container for up to 4 days. The rice will absorb liquid, so add a splash of broth when reheating.
Freezer
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water to loosen.
Frequently Asked Questions
Q: Can I use regular rice instead of wild rice?
Yes, but adjust cooking time—white rice cooks faster (about 2-3 hours on low). Use 1 cup of long-grain white rice and reduce broth by 1/2 cup.
Q: Can I cook this on high?
Absolutely. Cook on HIGH for 3-4 hours, but check the rice at the 3-hour mark to avoid overcooking.
Q: Can I make this in an Instant Pot?
Yes, use the sauté function to brown the chicken, then pressure cook on HIGH for 15 minutes with a natural release. Add cream after.
Q: How do I make it dairy-free?
Use full-fat coconut milk instead of heavy cream. It adds a subtle sweetness that pairs well with the rice.
I hope you enjoy this cozy Crockpot Chicken & Wild Rice Soup as much as I do! If you try it, leave a comment below and let me know how it turned out. And don't forget to share this recipe with a friend who needs a warm hug in a bowl.
Cozy Chicken & Wild Rice Soup for Crockpot
This easy Crockpot chicken wild rice soup is creamy, hearty, and comforting—perfect for busy weeknights. Set it and forget it!
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup (170g) uncooked wild rice blend
- 4 cups (960ml) low-sodium chicken broth
- 2 cups (480ml) water
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup (240ml) heavy cream
- 2 tbsp cornstarch + 2 tbsp water (slurry)
📋 Instructions
- 1Add everything but cream — Place chicken, wild rice, broth, water, onion, carrots, celery, garlic, thyme, and pepper in a 6-quart slow cooker. Stir to combine.
- 2Cook on low — Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C).
- 3Shred the chicken — Remove the chicken to a cutting board. Shred with two forks, then return to the pot.
- 4Thicken the broth — In a small bowl, whisk cornstarch and water. Stir into the soup. Cook on HIGH for 10-15 minutes, until slightly thickened.
- 5Add cream and season — Stir in heavy cream. Taste and add salt if needed (broth is salty).
- 6Serve hot — Ladle into bowls and garnish with fresh parsley or thyme if desired. Enjoy!
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
