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Homemade Slow Cooker Chicken Wild Rice Soup recipe photo
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Slow Cooker Chicken Wild Rice Soup

This Slow Cooker Chicken Wild Rice Soup is SO EASY! A creamy, hearty bowl packed with tender chicken, wild rice, and fresh veggies simmered to perfection.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Soup
Cuisine: American
Keyword: Chicken, Comfort Food, Creamy, Easy, Slow Cooker, Wild Rice
Servings: 6 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 cup wild rice rinsed
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  • Begin by heating the olive oil in a large skillet over medium heat. Add the diced onion, sliced carrots, and celery, cooking until the onions become translucent and the vegetables soften, about 5 minutes. Stir in the minced garlic and let it cook for another minute until fragrant.
  • Transfer the sautéed vegetables to the slow cooker. Add the rinsed wild rice, dried thyme, dried parsley, salt, and pepper. Place the boneless, skinless chicken breasts on top, then pour in the chicken broth. Give everything a gentle stir to distribute the herbs and seasoning evenly.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken will cook through and become tender, and the wild rice will plump up, absorbing the broth’s flavors. Resist the urge to open the lid during cooking to maintain consistent heat.
  • Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
  • Stir in the heavy cream, mixing well to create a luscious, creamy broth. Taste and adjust seasoning with additional salt and pepper if needed. Let the soup warm through for another 10 minutes on low before serving.

Equipment

  • Slow Cooker
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Large Skillet
  • Ladle

Notes

  • For a juicier flavor, substitute chicken breasts with boneless, skinless chicken thighs.
  • Swap wild rice with brown rice or a rice blend if unavailable.
  • Use coconut milk or plain yogurt instead of heavy cream for a dairy-free version.
  • Do not skip sautéing the vegetables; it enriches the soup’s flavor significantly.
  • Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.