Creamy Crockpot Chicken Wild Rice

There is nothing quite as comforting as coming home to a simmering pot of creamy chicken and wild rice soup. This recipe creates a cozy, hearty meal brimming with flavorful chunks of carrots and celery, tender chicken, nutty wild rice, and just the right touch of creaminess. It is a true fix it and forget it dinner that is perfect for chilly nights or when you want to feed a hungry crowd.

I first tried this recipe on a cold weekend after a long hike and it filled my house with the coziest aroma. Ever since then it has become my go to dinner whenever I want something both nourishing and soul warming.

Ingredients

• Chicken breasts: provide lean protein and become fabulously tender in the slow cooker. Look for ones with a pink hue and minimal odor for best quality
• Carrots: add natural sweetness and hearty texture. Choose firm, brightly colored carrots
• Celery: gives a savory base and gentle crunch. Look for crisp stalks with leafy tops
• Onion: creates the flavor backbone and natural savoriness. Yellow onion works best for a mellow foundation
• Chicken broth: forms the soup’s rich base. Low sodium broth lets you control salt levels
• Wild rice: delivers nutty flavor and chew. Make sure to avoid boxed rice blends which contain added seasonings or other grains
• Garlic: adds depth and warmth. Fresh cloves are best though jarred minced garlic works in a pinch
• Bay leaf: boosts fragrance and flavor complexity. Use dried whole leaves and remove before serving
• Italian seasoning and thyme: infuse herby brightness. A quality spice blend makes a difference
• Parsley: brings a clean, fresh finish. Both dried and fresh work
• Flour: helps thicken the soup for creaminess. Gluten free blends work great if needed
• Half and half plus whole milk: create creamy luxury without excess heaviness. Use high quality dairy for best texture
• Sea salt and black pepper: allow control over seasoning while balancing savory flavors

Step by Step Instructions

Prep Vegetables:

Dice onion chop carrots and celery and mince garlic so everything is ready to go. Prepping in advance keeps assembly quick and easy

Layer and Season:

Place chicken breasts directly in the bottom of your slow cooker. Sprinkle with garlic Italian seasoning thyme parsley salt and pepper. Add the diced onion carrots and celery evenly across the top to infuse flavor as they cook

Add Broth and Rice:

Pour in chicken broth covering all ingredients and add wild rice along with a bay leaf. Ensure the liquid covers the chicken and vegetables for even cooking

Slow Cook:

Cover the slow cooker and set to low for six to eight hours. Let the ingredients meld together. The aroma will fill your kitchen as the rice softens and chicken cooks through

Shred Chicken:

After chicken reaches 165 degrees use tongs to remove it from the pot. Place it on a cutting board and shred into bite size pieces. Return the chicken to the slow cooker to mix with the soup

Make Creamy Mixture:

In a small bowl whisk together flour half and half and milk until the flour is fully dissolved with no lumps. This will help thicken and cream the soup

Finish and Serve:

Slowly pour the creamy mixture into the hot soup stirring constantly. Watch as the broth transforms into a creamy and luxurious soup. If it feels too thick add more broth until you like the texture. Ladle into bowls and sprinkle freshly chopped parsley on top for color and freshness

Save

My favorite part of this soup is the wild rice. Its nutty chewiness stands up perfectly to the creamy broth and the leftovers always bring back memories of cozy weeknights at home when we would gather round the kitchen table for seconds.

Storage Tips

Leftovers keep well in an airtight container in the fridge for three to four days. Reheat gently on the stovetop adding a splash of broth or milk if needed to bring back the creamy consistency. For longer storage let the soup cool completely and freeze in individual containers. Thaw overnight in the fridge and reheat slowly for a comforting lunch on a busy day.

Ingredient Substitutions

If you are out of wild rice you can swap in brown rice or a wild rice blend though the soup’s texture will change a bit. Rotisserie chicken is a great shortcut just add it shredded at the end and reduce the cook time since it is already cooked. For dairy free alternatives try using full fat coconut milk in place of half and half and milk and use a gluten free flour blend for thickening.

Save

Serving Suggestions

Serve this soup with a loaf of crusty bread for dipping or alongside a simple green salad. A sprinkle of extra parsley or a handful of microgreens adds a splash of color. Sometimes I like to add a squeeze of lemon for extra brightness just before serving.

Cultural Context

Chicken and rice soup has been a comforting classic in many cultures for generations. Wild rice is rooted in North American cuisine particularly in the Midwest where indigenous communities have enjoyed it for centuries. Slow cooker versions like this one blend convenience with those timeless soothing flavors.

Recipe FAQs

→ Can different types of rice be used?

Wild rice brings a distinct texture and flavor, but you can substitute with brown rice for a similar result. Avoid quick-cooking or boxed blends, as these may turn mushy during slow cooking.

→ How can I ensure a creamy consistency?

Mix flour with milk and half-and-half to create a smooth slurry before adding to the soup. Add it slowly and stir until fully combined for the best texture.

→ What vegetables pair well in this soup?

Classic choices include carrots, celery, and onion, but you can add diced potatoes, parsnips, or even chopped spinach for extra flavor and nutrients.

→ Is it possible to use pre-cooked chicken?

Yes, rotisserie or leftover chicken can be added toward the end of cooking. Shred or dice it and stir in after the rice is cooked to warm through.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to four days. The flavors deepen overnight, often tasting even better the next day.