Name: Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Prep time: 15 min
Cook time: PT-489266H56M24S
Total time: PT-489266H56M24S
Cuisine: American
Ingredients: 1 – 1 ¼ lbs. boneless skinless chicken breasts, raw; Salt and black pepper, to taste; 7-8 cups chicken broth (packaged or homemade; use less for thicker soup); 1 cup uncooked wild rice; 4 garlic cloves, minced; 1 small yellow onion, diced (1 ¼ – 1 ½ cups); 3-4 carrots, peeled and diced (1 ½ cups); 2-3 medium celery stalks, diced (~¾ – 1 cup); 8 ounces sliced or diced fresh cremini or baby bella mushrooms; 2 teaspoons dried rosemary, crushed between your fingers; 1 teaspoon dried thyme; ¼ – ½ teaspoon dried sage or poultry seasoning; 2 dried bay leaves; 2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free); 3 tablespoons cornstarch (optional for thickening in Instant Pot); ¼ cup chopped fresh parsley (optional)

If you’re looking for a cozy, comforting meal that basically makes itself, you’re going to fall head over heels for this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe. It’s packed with tender chicken, hearty wild rice, and a dreamy creamy broth that hits all the right notes on a chilly day. Trust me, once you try it, this soup will become your new go-to for easy dinners that feel like a warm hug from the inside.

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Why You’ll Love This Recipe

Hands-Off Cooking: Just throw everything in your slow cooker and let it work its magic while you get on with your day.
Balanced & Nutritious: Loaded with protein, veggies, and fiber-rich wild rice, it feels indulgent but keeps things healthy.
Customizable Creaminess: Whether you use half and half, coconut milk, or a dairy-free creamer, the soup turns out rich and satisfying.
Great for Meal Prep: This recipe makes enough to feed a crowd or have leftovers that taste even better the next day.

A close-up of a thick creamy soup filled with chunks of white chicken, small orange carrot pieces, and small light yellow potato cubes, mixed with dark thin mushroom slices. The soup has a white base with specks of black pepper and is garnished with chopped bright green herbs scattered on top. A gold ladle lifts a spoonful of the soup from a large white bowl, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe plays a role in building layers of flavor and texture. From the earthy mushrooms to fragrant herbs, you’ll appreciate how well they come together in the slow cooker.

Boneless skinless chicken breasts: I prefer breasts for that tender, shred-your-chicken finish; thighs work too if you want more richness.
Chicken broth: Use good quality broth—homemade or store-bought—to form the tasty base of your soup.
Uncooked wild rice: Adds a lovely nutty flavor and chewiness; rinsing it first is a good idea to remove excess starch.
Garlic cloves: Minced fresh garlic packs a punch you just can’t beat.
Yellow onion: Diced so it softens down and sweetens in the long cook time.
Carrots and celery: Classic soup veggies that add crunch and color.
Dried rosemary, thyme, and sage or poultry seasoning: These herbs create a fragrant, comforting aroma that fills your kitchen.
Dried bay leaves: A must-have for depth—you’ll fish these out at the end.
Fresh cremini or baby bella mushrooms: Their earthiness complements the chicken and rice beautifully.
Half and half: For creamy richness; swap with unsweetened non-dairy options like coconut milk if you want dairy-free.
Cornstarch (optional): Use this if you decide to thicken the soup further after cooking.
Fresh parsley (optional): Adds a bright pop of color and freshness when sprinkled on top before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Over time, I’ve tweaked this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe to suit different tastes and dietary needs. Feel free to experiment and make it your own—you’ll be surprised how forgiving and flexible it is!

Dairy-Free: When my cousin visited and needed dairy-free options, I swapped half and half for full-fat coconut milk—same creaminess, different twist that everyone loved.
Herb Variations: Sometimes I swap out rosemary or thyme for fresh sage or tarragon for a seasonal spin.
Vegetarian Version: Replace chicken with hearty mushrooms and use vegetable broth; add a little smoked paprika for depth.
Extra Veggies: I occasionally toss in some diced sweet potatoes or kale for extra nutrition and color.

How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

Step 1: Prep Your Ingredients

I like to start by rinsing the wild rice under cold water—this helps wash away any excess starch and prevents it from becoming gummy. While the rice drains, dice up your onions, carrots, celery, and mushrooms. Mince the garlic so it’s ready to go. Trust me, having everything prepped before you start layering the slow cooker makes things so much easier.

Step 2: Layer the Slow Cooker

Place the raw chicken breasts right at the bottom of the slow cooker. Sprinkle with salt, pepper, rosemary, thyme, sage, and tuck in the bay leaves. Add in the wild rice, garlic, onions, carrots, celery, mushrooms, and then pour the chicken broth over everything. The layering matters here because the rice and chicken absorb the flavors while cooking low and slow together. I like to give it a gentle stir to distribute everything evenly.

Step 3: Cook and Finish Creamy Goodness

Set your slow cooker to low and cook for about 3 hours. Midway through, peek in to mix the veggies gently and check the chicken—it should be tender and easy to shred with a fork. Once it’s cooked through, stir in the half and half to create that dreamy creaminess. If you want it thicker, mix cornstarch with a little cold water and stir it in, cooking another 15 minutes until it thickens up just right.

Step 4: Shred, Stir, and Serve

Remove the chicken breasts, shred them with two forks, and stir back into the soup. Remove the bay leaves (no one wants to bite into those!). Give everything a final taste and adjust salt and pepper if needed. Garnish with fresh parsley for that pop of green and serve it up warm!

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Pro Tips for Making Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

Don’t Skip Rinsing the Rice: It helps prevent a gluey texture, ensuring your wild rice stays pleasantly chewy.
Use Low and Slow: Cooking on low lets the flavors develop fully and keeps the chicken tender without drying out.
Add Cream Last: Stir in your half and half near the end to keep it from curdling during the long slow cooker process.
Avoid Over-Thickening: If using cornstarch, mix it with cold water before adding and cook just until slightly thickened, so your soup stays velvety.

How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

A white bowl filled with creamy soup showing several layers of ingredients: an off-white creamy base with visible chunks of diced orange carrots, pale white potato pieces, dark brown mushrooms, light green celery, and bits of shredded chicken. The soup is topped with chopped fresh green parsley and a sprinkle of ground black pepper. A golden spoon rests inside the bowl, held by a woman's hand at the bottom left corner of the image. In the background, a small white bowl holds fresh chopped parsley, and there's a second white bowl with more soup, partially visible on the top right. The scene is set on a white marbled surface with some torn bread and a black and white striped cloth near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling chopped fresh parsley on top—it adds a nice freshness and bright color that balances the rich soup. Sometimes I also add a handful of crispy fried shallots or a little cracked black pepper for an extra flavor kick. A squeeze of lemon juice can brighten things up on a heavy day, too.

Side Dishes

My family usually pairs this soup with warm crusty bread or garlic rolls. Sometimes a simple salad with a zesty vinaigrette helps cut through the creaminess perfectly. Also, steamed green beans or roasted Brussels sprouts are great veggie sides to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini pumpkins or bread bowls—it looks so cute and adds an extra cozy vibe. Garnishing with microgreens or a drizzle of chili oil gives it a gourmet touch that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Store leftovers in airtight containers and keep them refrigerated for up to 3 days. I’ve found the flavors deepen and even improve overnight, making for an even more delicious meal the next day. Just stir before reheating to recombine everything.

Freezing

This soup freezes really well! Portion it out into freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove, adding extra broth if it’s too thick.

Reheating

Reheat leftovers slowly on the stovetop or in the microwave, stirring occasionally. If the soup thickened too much, whisk in a splash of broth or milk to loosen it up. Be careful not to boil once the cream is added to keep it silky smooth.

FAQs

Can I use brown rice instead of wild rice in this soup?

Absolutely! Brown rice will work fine, though it may soften up more than wild rice, which has a firmer texture. Just keep in mind brown rice might require adjustments to the cooking time or liquid amount to ensure it’s tender but not mushy.
How do I make this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe dairy-free?

You can easily swap the half and half for unsweetened coconut milk or a plain non-dairy creamer. I’ve done this many times for friends with allergies, and it still comes out creamy and delicious.
Can I use pre-cooked chicken or leftover chicken?

Yes, but I recommend adding pre-cooked chicken towards the end of the cooking time so it doesn’t dry out. You can cook the rice and veggies in the broth first, then stir in the shredded chicken during the last 15-20 minutes along with the cream.
Why is my soup watery or thin?

If your soup turns out thinner than you’d like, you can thicken it by stirring in a cornstarch slurry (cornstarch mixed with cold water) and cooking a bit longer until it’s reached your desired consistency. Using less broth initially will also help make the soup thicker.

Final Thoughts

I absolutely love how this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe comes together with minimal effort but maximum flavor and comfort. It’s one of those dishes I rely on when I want a nourishing meal without standing by the stove for hours, and it never disappoints. I really hope you give it a try—it’s the kind of recipe that feels like a warm friend in a bowl. Happy cooking!