There’s nothing more comforting than a warm, creamy bowl of soup, especially when it’s made in a slow cooker with minimal effort. This Crockpot Creamy Chicken Wild Rice Soup is one of those recipes that you can toss in the slow cooker, set it, and forget it, while your kitchen fills with the comforting aromas of chicken, wild rice, and creamy goodness. Whether you’re preparing it for a cozy weeknight dinner or a holiday gathering, this soup is a perfect blend of flavors and textures that will satisfy the whole family.
The rich, creamy base of this soup is enhanced by the tender chicken, nutty wild rice, and a mix of vegetables that add a little sweetness and crunch. It’s the kind of soup that makes you want to grab a spoon and dive right in, with each spoonful offering a delightful combination of savory, creamy, and hearty flavors. It’s also versatile, so you can easily make adjustments based on your taste preferences or what you have in your pantry.
This soup is not only easy to make, but it’s also a meal that’s perfect for any season. The slow cooker does all the work, allowing you to relax while it simmers away and develops rich, deep flavors. Whether you’re looking for a comforting meal on a cold day or something to serve at a casual gathering, this Crockpot Creamy Chicken Wild Rice Soup is sure to impress.
Now that you know how delicious this soup is, let’s get started with the ingredients and the step-by-step guide on how to make it. Stay tuned!
Ingredients for Crockpot Creamy Chicken Wild Rice Soup
To create this creamy, comforting soup, you’ll need a handful of quality ingredients that come together in perfect harmony. Here’s a list of what you’ll need:
-
Chicken – Boneless, skinless chicken breasts or thighs work best for this recipe. They become incredibly tender and juicy when slow-cooked. You can also use pre-cooked chicken for a quicker version of the soup.
-
Wild Rice – Wild rice adds a nutty flavor and chewy texture that pairs beautifully with the creamy broth. Be sure to use wild rice, as it has a unique taste and texture compared to regular white rice.
-
Carrots – Fresh carrots add sweetness and color, balancing out the savory flavors of the soup. Cut them into small pieces so they cook evenly.
-
Celery – Celery brings a bit of crunch and freshness to the soup. Like the carrots, chop them into small pieces for even cooking.
-
Onion – A chopped onion will provide a savory base flavor for the soup. Yellow or white onions work best.
-
Garlic – Fresh garlic cloves add a subtle, aromatic flavor that enhances the richness of the soup.
-
Chicken Broth – For the soup base, you’ll need chicken broth or stock. This adds depth and flavor to the soup. You can use low-sodium broth for a lighter version.
-
Heavy Cream – Heavy cream gives the soup its creamy, rich texture. If you want a lighter version, you can substitute it with half-and-half or a combination of milk and cream.
-
Butter – A little bit of butter adds richness and helps sauté the vegetables before adding them to the crockpot, intensifying their flavors.
-
Thyme – Fresh or dried thyme adds a lovely herbal note that complements the chicken and vegetables.
-
Bay Leaves – A couple of bay leaves help to deepen the flavor and add an earthy note to the broth.
-
Salt & Pepper – Simple seasonings like salt and pepper enhance the natural flavors of the ingredients. Adjust to taste.
How to Make Crockpot Creamy Chicken Wild Rice Soup
Making this soup is incredibly easy. Just follow these simple steps:
Step 1: Sauté the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.
Step 2: Prepare the Crockpot
Transfer the sautéed vegetables into your slow cooker. Add the chicken breasts (or thighs), wild rice, chicken broth, thyme, bay leaves, salt, and pepper. Stir everything to combine.
Step 3: Cook the Soup
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender, and the wild rice should be soft but not mushy.
Step 4: Shred the Chicken
Once the cooking time is up, remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir it back in.
Step 5: Add the Cream
Add the heavy cream to the soup and stir to combine. Let the soup cook for an additional 15-20 minutes on low, allowing the cream to heat through and thicken the soup. Taste and adjust the seasoning with more salt or pepper if needed.
Step 6: Serve
Once the soup is hot and creamy, it’s ready to serve! Ladle the soup into bowls and garnish with fresh parsley or thyme, if desired. Enjoy your creamy, hearty Crockpot Chicken Wild Rice Soup!
This soup is the perfect dish to serve on a chilly day or whenever you need a comforting meal that requires minimal effort. The slow cooker does all the heavy lifting, leaving you with a rich and satisfying dish. Enjoy!
How Long to Cook Crockpot Creamy Chicken Wild Rice Soup
The cooking time for this soup can vary depending on the size of your chicken pieces and the heat of your slow cooker. However, here are some general guidelines to ensure your soup turns out perfectly:
-
Low Setting – If you’re cooking the soup on the low setting, allow it to cook for 6-7 hours. This will give the chicken time to become tender and the wild rice to fully cook.
-
High Setting – If you’re in a rush, you can cook it on high for 3-4 hours. The chicken will still be tender, and the rice will cook through, but the flavors will be a little less developed than with the low setting.
Always check the chicken’s doneness before shredding it. It should be tender and easy to shred with a fork. The wild rice should be soft but still slightly chewy, not mushy.
How to Store Leftovers
If you have leftovers, storing this soup is a breeze, and you can enjoy it for days to come. Here’s how to store it properly:
-
Refrigerator – Let the soup cool down before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave, stirring occasionally to ensure even heating. If the soup has thickened in the fridge, add a little extra chicken broth or water to reach your desired consistency.
-
Freezer – This soup can be frozen for longer storage. To freeze, let the soup cool completely, then transfer it into a freezer-safe container or a resealable bag. It can be frozen for up to 2-3 months. When you’re ready to eat, thaw it in the refrigerator overnight, then reheat on the stovetop. You may need to add some additional broth or cream to restore its original texture.
Tips for Perfect Crockpot Creamy Chicken Wild Rice Soup
-
Use Fresh Chicken – Fresh, boneless, skinless chicken breasts or thighs work best in this soup. They’ll cook up tender and juicy in the slow cooker.
-
Check Rice Consistency – Wild rice tends to absorb liquid as it cooks, so make sure you add enough broth to cover the rice and chicken. If the soup thickens too much, simply add more broth or cream.
-
Customize with Veggies – Feel free to add other vegetables like peas, corn, or potatoes. Just chop them small so they cook evenly with the other ingredients.
-
Make it Spicy – If you like a bit of heat, consider adding a pinch of red pepper flakes or a chopped jalapeño to the mix. This will give the soup a subtle kick without overpowering the other flavors.
With these tips, your Crockpot Creamy Chicken Wild Rice Soup will be a hit every time you make it! Enjoy this comforting, creamy dish on a cozy day or serve it as a part of a larger meal.
Frequently Asked Questions
Can I use pre-cooked chicken instead of raw chicken?
Yes, you can absolutely use pre-cooked or leftover chicken in this recipe. Simply shred or chop the chicken and add it to the soup during the last 30 minutes of cooking. This allows the flavors to blend without overcooking the chicken. Remember to reduce the overall cook time slightly since the chicken is already cooked.
Can I make this soup dairy-free?
Definitely! To make the soup dairy-free, you can substitute the heavy cream with canned coconut milk or any unsweetened non-dairy milk such as oat or almond milk. While the flavor and texture may be slightly different, the result will still be creamy and delicious. Be sure to use dairy-free butter or skip it altogether if you’re avoiding all dairy products.
What type of wild rice should I use?
It’s best to use whole wild rice or a wild rice blend for this soup. Avoid using quick-cooking wild rice, as it may become too soft and lose its texture during the long cooking process. Whole wild rice holds up well in the slow cooker and gives the soup a hearty bite.
How can I thicken the soup if it’s too thin?
If your soup is thinner than you’d like, there are a few ways to thicken it. First, you can mash some of the vegetables and rice with a spoon or an immersion blender. Another method is to make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the soup and cooking for another 15-20 minutes. For a richer texture, you can also stir in extra cream or a small amount of flour mixed into melted butter.
These answers should help guide anyone making this dish, whether they’re adjusting for dietary needs or simply want to tweak the texture or flavor.
Print
Crockpot Creamy Chicken Wild Rice Soup
- Total Time: 7 hours (low) or 4 hours (high)
- Yield: 6 servings 1x
Description
This Crockpot Creamy Chicken Wild Rice Soup is the ultimate comfort food. With tender chicken, earthy wild rice, and a creamy, savory broth packed with vegetables, it’s a perfect cozy meal for chilly days. Made easily in a slow cooker, this recipe is both convenient and satisfying, offering a rich texture and full flavor with minimal effort.
Ingredients
-
1 pound boneless, skinless chicken breasts or thighs
-
3/4 cup uncooked wild rice (not quick-cooking)
-
1 small onion, diced
-
2 medium carrots, sliced
-
2 celery stalks, chopped
-
3 garlic cloves, minced
-
6 cups low-sodium chicken broth
-
1 teaspoon dried thyme
-
1 teaspoon salt (adjust to taste)
-
1/2 teaspoon ground black pepper
-
1 cup heavy cream
-
2 tablespoons butter
-
2 tablespoons flour (optional, for thickening)
Instructions
-
Place the chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, salt, and pepper in the crockpot.
-
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and rice is tender.
-
Remove the chicken and shred it with two forks. Return it to the crockpot.
-
In a small pan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly stir in the cream until smooth.
-
Pour the cream mixture into the crockpot and stir to combine. Let it cook for another 15–20 minutes on high.
-
Serve hot and enjoy your cozy bowl of creamy chicken wild rice soup.
Notes
-
You can substitute coconut milk or almond milk for a dairy-free version.
-
Add extra broth if the soup thickens too much during storage.
-
To enhance the flavor, add a splash of lemon juice before serving.
-
This soup stores well in the fridge for 3–4 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 4 hours (high)