Crockpot Chicken Wild Rice Soup
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I remember the first slow-cooker soup I ever made that actually tasted like something from a cozy café — this Crockpot Chicken Wild Rice Soup. It’s creamy without being heavy, studded with mushrooms and veggies, and the wild rice adds a nutty chew that makes it feel homemade and substantial. It’s the kind of recipe you throw on in the morning and come home to a warm, comforting bowl.
Why you’ll love this dish
This soup wins for comfort, convenience, and real flavor. The slow cooker does the heavy lifting: hands-off cooking, tender chicken, and deeply flavored broth. Wild rice adds texture and a slightly nutty taste that ordinary white rice can’t match. It’s great for busy weeknights, picky eaters (the veggies get tender and familiar), and for batch-cooking — this one freezes well if you follow a few simple steps.
“A weeknight lifesaver — rich, creamy, and packed with veggies. Perfect for cold evenings.” — satisfied home cook
If you like hearty chicken-and-rice dinners, you may also enjoy this similar chicken and rice soup that uses simpler rice for faster cooking.
Step-by-step overview
This recipe is straightforward: layer everything in the slow cooker, let it simmer low and slow for 6–8 hours, shred the chicken, stir in cream, and finish with a short final simmer. No skillet required unless you want extra depth from sautéing the vegetables first. Expect about 6–8 hours hands-off on Low; check that the chicken reaches 165°F and the wild rice is tender before shredding.
What you’ll need
- 1 pound chicken breast (boneless, skinless)
- 1 cup wild rice
- 4 cups chicken broth (low-sodium works well)
- 1 cup mushrooms, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Notes and substitutions:
- Swap chicken breasts for boneless thighs for more flavor and slightly richer texture.
- Use a mix of wild and brown rice if you want a slightly softer result. For a different spin, try ideas from this chicken and wild rice with roasted sweet potatoes for inspiration on mushrooms and root veg combos.
- For a lighter soup, substitute half-and-half for heavy cream (but the soup will be less rich).
How to prepare it
- Put the chicken breasts in the bottom of a 6-quart crockpot.
- Add the wild rice, chicken broth, sliced mushrooms, diced carrots, diced celery, chopped onion, minced garlic, thyme, salt, and pepper. Stir gently to combine so the rice is submerged.
- Cover and cook on Low for 6–8 hours. The chicken should reach 165°F and the wild rice should be tender with a slight chew.
- Remove the chicken and shred it with two forks directly on a cutting board or right in the crockpot. Return the shredded chicken to the pot.
- Stir in the heavy cream, then cover and cook for an additional 30 minutes on Low to heat through and meld flavors. Taste and adjust seasoning before serving.
Quick tip: if you prefer a thicker soup, mash a few spoonfuls of rice and veggies against the side of the crockpot before adding the cream; that releases starch and thickens the broth naturally.
Best ways to enjoy it
- Ladle into deep bowls and top with chopped parsley or chives for brightness.
- Serve with a slice of crusty bread or warm sourdough for dunking.
- Add a green side like a simple arugula salad with lemon vinaigrette to cut the creaminess.
- For a cozy weeknight meal, pair with buttered crackers or a grilled cheese for kids.
Presentation tip: a swirl of cream and a sprinkle of fresh thyme on top makes it look restaurant-ready.
Storage and reheating tips
- Refrigerate: Cool the soup to room temperature within 2 hours, then store in an airtight container for up to 3–4 days.
- Freeze: For best results, freeze the soup without the heavy cream. Portion into airtight freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge, reheat, then stir in cream before serving. (Cream can separate when frozen; adding it after reheating keeps texture smooth.)
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup is too thick after chilling, thin with a splash of broth or water. Always reheat to at least 165°F before serving.
Food safety reminder: always reheat leftovers to a safe internal temperature and discard any leftovers left out more than 2 hours.
Helpful cooking tips
- Browning onions and mushrooms in a skillet first adds deeper flavor, but it’s optional if you need pure convenience.
- If your wild rice brand indicates a longer cooking time than the recipe, check package directions — some wild rice blends need more time.
- Add heavy cream at the end to prevent curdling and keep the texture silky.
- Use a probe thermometer to confirm chicken is 165°F; slow cookers can vary in temperature.
- If you want to speed up cooking, cook on High for 3–4 hours, but check rice texture — wild rice can take longer to soften.
For tips on other slow-cooker soup tricks and flavor layering, see this method-focused recipe for chicken tortilla crockpot soup which explains vegetable prep and seasoning timing.
Creative twists
- Dairy-free: replace heavy cream with canned coconut milk or full-fat oat cream; stir in at the end.
- Gluten-free: the recipe is naturally gluten-free if you use gluten-free broth.
- Make it smoky: add 1 teaspoon smoked paprika or a splash of liquid smoke.
- Herb-forward: finish with chopped dill or tarragon for a fresher profile.
- Add corn or peas in the last 15–20 minutes for a pop of color and sweetness.
Your questions answered
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes — if using cooked chicken, add it in the last 30–60 minutes to warm through so it doesn’t dry out. If using pre-cooked chicken, you can shorten the crockpot time to 3–4 hours to allow the wild rice to cook.
Q: What if my wild rice isn’t tender after 8 hours?
A: Some wild rice blends need longer; continue cooking another 30–60 minutes. If the broth is low, add up to 1 cup extra hot broth or water and keep cooking on Low.
Q: Can I make this on the stovetop?
A: Yes — simmer chicken and wild rice in a large pot with the broth for about 45–60 minutes (until rice is tender and chicken is cooked), then shred chicken and stir in cream. Watch liquid levels and add more broth as needed.
Q: Is this freezer-friendly?
A: Freeze before adding cream for best texture. Freeze up to 3 months and add cream after reheating.
Q: How can I thicken the soup without cream?
A: Mash a portion of the rice and vegetables into the soup, or whisk 1–2 tbsp cornstarch with cold water and stir into hot soup, cooking until slightly thickened.
Conclusion
This Crockpot Chicken Wild Rice Soup is an easy, comforting slow-cooker meal that balances creamy richness with wholesome wild rice and tender chicken. If you want variations and step-by-step photos from trusted food bloggers, check this Crockpot Chicken Wild Rice Soup Recipe – Pinch of Yum for inspiration, or compare a slightly different creamy slow-cooker version at Creamy Chicken Wild Rice Soup {Slow Cooker} Recipe | Little Spice Jar for additional tips.
Crockpot Chicken Wild Rice Soup
Ingredients
Method
- Put the chicken breasts in the bottom of a 6-quart crockpot.
- Add the wild rice, chicken broth, sliced mushrooms, diced carrots, diced celery, chopped onion, minced garlic, thyme, salt, and pepper. Stir gently to combine so the rice is submerged.
- Cover and cook on Low for 6–8 hours.
- Once cooked, the chicken should reach 165°F and the wild rice should be tender with a slight chew.
- Remove the chicken and shred it with two forks directly on a cutting board or right in the crockpot.
- Return the shredded chicken to the pot.
- Stir in the heavy cream, then cover and cook for an additional 30 minutes on Low to heat through and meld flavors.
- Taste and adjust seasoning before serving.
