Crockpot Chicken Wild Rice Soup

This chicken wild rice soup is the definition of comfort food. It’s creamy, rich, and has a great balance of flavors from the savory chicken and hearty wild rice. Plus, it’s made in the crockpot, which means you can throw everything in and let the slow cooker do all the work. You can’t get much easier than that.

What You’ll Need

Quick Info

• Prep Time: 15 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: ~6.5–7.5 hours
• Serves: 6–8

For the Soup:

• 2 lbs boneless skinless chicken breasts (or thighs if you prefer dark meat)
  
• 1 cup wild rice (uncooked)
  
• 1 medium onion (diced)
  
• 3 medium carrots (peeled and chopped)
  
• 3 celery stalks (chopped)
  
• 4 cloves garlic (minced)
  
• 6 cups chicken broth (low-sodium works best)
  
• 1½ cups half-and-half (or heavy cream for extra richness)
  
• 1 tsp dried thyme
  
• 1 tsp dried parsley
  
• ½ tsp dried sage (optional, but adds great flavor)
  
• Salt and pepper to taste
  
• 2 tbsp butter (optional, but adds richness)
  
• 2 tbsp flour (for thickening)
  
• 1 cup frozen peas (optional, but adds a pop of color and sweetness)
  

For the Creamy Mixture (to add at the end):

• 1 cup whole milk (or more if you like it extra creamy)
  
• ¾ cup sour cream (or Greek yogurt if you prefer a tangy touch)
  
• 1½ cups shredded sharp cheddar cheese (optional, but adds a lovely richness)
  

How to Make It

1. Prep the Crockpot:

Start by adding the chicken breasts, wild rice, onion, carrots, celery, and garlic to the crockpot. Don’t worry about cutting the chicken into pieces; the slow cooker will break it down as it cooks.

2. Add the Broth and Seasonings:

Pour in the chicken broth, and then sprinkle in the thyme, parsley, sage (if using), and a pinch of salt and pepper. Stir everything together until it’s well combined.

3. Cook:

Cover the crockpot and set it on low for about 6-7 hours, or high for 3-4 hours. You want the chicken to be tender and easy to shred, and the rice to be fully cooked. If you’re in a rush, the high setting works just fine, but I love the low setting for the slow infusion of flavors.

4. Shred the Chicken:

After the cooking time is up, remove the chicken breasts and shred them using two forks. The chicken should fall apart easily. Add the shredded chicken back into the crockpot.

5. Make the Soup Creamy:

In a small bowl, whisk together the milk, sour cream, and flour (to help thicken the soup). Pour this creamy mixture into the crockpot, stirring well. Let it cook for another 20-30 minutes on low to thicken up and get all creamy.

6. Add the Peas and Cheese:

If you’re adding peas, stir them in now and let them warm up. You can also toss in the shredded cheddar cheese at this stage for a cheesy version of the soup. Stir it all together until the cheese melts and the soup becomes rich and creamy.

7. Serve:

Ladle the soup into bowls, and if you want, top with some fresh parsley or a bit more shredded cheese. You can also serve this with some crusty bread for dipping.

Tips and Tricks for the Best Crockpot Chicken Wild Rice Soup

• Wild rice is key: Wild rice has a nutty, chewy texture that holds up beautifully in this soup. If you don’t have wild rice, you can use brown rice, but keep in mind that it cooks faster than wild rice, so adjust the cooking time accordingly.
  
• Shredding the chicken: If you want even more shredded chicken, you can cook the chicken in the crockpot for an extra hour, then pull it apart into smaller pieces.
  
• Make it thicker: If the soup is too thin for your liking, you can make a slurry by mixing a little flour or cornstarch with cold water, then stirring it into the soup to thicken it up. Let it cook for another 15 minutes to allow it to set.
  
• For a lighter version: Swap the half-and-half for milk or a non-dairy milk like almond milk. You can also leave out the cheese if you want to keep things a bit lighter.
  
• Add-ins: You can customize this soup with extra veggies like mushrooms, spinach, or even corn for some variety. Just toss them in when you add the peas.
  

FAQs 

Q: Can I use frozen chicken instead of fresh?

Yes! You can use frozen chicken breasts, just keep in mind that they’ll take a bit longer to cook. Be sure the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked.

Q: Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great option for this soup. They’re a bit more flavorful and tender, so they’ll add even more richness to the broth.

Q: What if I don’t have half-and-half?

If you don’t have half-and-half, you can use whole milk or heavy cream. Heavy cream will make the soup extra rich and creamy, so it’s a good option if you want to go all out.

Q: Can I make this ahead of time?

Yes! You can make the soup a day or two ahead and store it in the fridge. Just reheat it gently on the stove, adding a splash of milk or broth to loosen it up if needed. The flavors will only get better as it sits!

Q: Can I freeze this soup?

Yes! This soup freezes really well. Just let it cool completely before transferring it to an airtight container or freezer bags. To reheat, simply thaw it overnight in the fridge and warm it up on the stove, adding a little extra broth or milk to reach the desired consistency.

There you go! Crockpot Chicken Wild Rice Soup that’s creamy, filling, and oh-so-delicious. It’s an easy, comforting dinner that you can set and forget. Perfect for busy days or when you want something warm and hearty without all the work. Enjoy!