Best Crockpot Chicken Wild Rice Soup – Easy

This Hearty Chicken & Wild Rice Soup for Crockpot is my go-to when I need a warm, comforting meal without spending hours in the kitchen. Just toss everything in the slow cooker, and let it work its magic while you go about your day.

The combination of tender chicken, nutty wild rice, and earthy mushrooms in a creamy broth is pure comfort in a bowl. It's a complete meal in itself, but a side of crusty bread makes it even better.

I love how the slow cooker melds all the flavors together, creating a soup that tastes like it simmered all day—because it did! And the best part? Minimal cleanup.

About the Ingredients

1 lb (450g) boneless, skinless chicken breasts

Use thighs for extra juiciness if preferred. No need to pre-cook; they'll shred easily.

1 cup (180g) uncooked wild rice blend

A blend of wild and brown rice works best. Rinse before using to remove excess starch.

4 cups (960ml) low-sodium chicken broth

Low-sodium lets you control the salt. Vegetable broth works too for a lighter taste.

2 cups (480ml) water

Adds volume without extra sodium. You can replace with more broth for richer flavor.

1 medium onion, diced

Yellow or sweet onion. If you're short on time, use 1 cup frozen diced onion.

3 cloves garlic, minced

Fresh garlic is best, but 1 tsp garlic powder can substitute in a pinch.

2 cups (200g) sliced mushrooms

Cremini or white mushrooms. Pre-sliced saves time; just give them a quick rinse.

2 medium carrots, peeled and diced

Baby carrots work—just slice them thinly. Adds sweetness and color.

2 celery stalks, diced

Classic mirepoix base. Adds aromatic flavor.

1 tsp dried thyme

Or 1 tbsp fresh thyme leaves. Pairs beautifully with chicken and wild rice.

1/2 tsp black pepper

Freshly ground is more aromatic. Adjust to taste.

1/2 cup (120ml) heavy cream

For a lighter version, use half-and-half or evaporated milk. Add at the end to avoid curdling.

2 tbsp all-purpose flour

Used to thicken the soup. Gluten-free all-purpose flour works as a substitute.

3 tbsp butter

Salted or unsalted. If using salted, reduce added salt later.

Tips & Tricks

• Don't lift the lid during cooking—heat escapes and slows down the process.
• Shred the chicken with two forks right in the pot for easy serving.
• If you prefer a thicker soup, mash some of the rice before adding cream.

Step-by-Step Instructions

1. Layer ingredients

Place chicken breasts at the bottom of the crockpot. Add wild rice, onion, garlic, mushrooms, carrots, celery, thyme, and pepper. Pour chicken broth and water over everything. Stir gently to combine.

2. Cook on low

Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until chicken is cooked through and rice is tender. The soup should be bubbling gently around the edges (about 180°F / 82°C internal).

3. Shred the chicken

Carefully remove chicken to a cutting board. Shred with two forks, then return to the pot. Stir to distribute.

4. Make a slurry

In a small bowl, whisk together heavy cream and flour until smooth. This prevents lumps and thickens the soup.

5. Finish the soup

Stir the cream mixture and butter into the soup. Cook on HIGH for 15-20 minutes until slightly thickened and heated through. The soup should coat the back of a spoon.

6. Adjust and serve

Taste and add salt if needed. Ladle into bowls and garnish with fresh parsley if desired.

Delicious Variations

• Swap chicken for turkey breast for a post-holiday twist.
• Add a cup of chopped kale or spinach during the last 30 minutes for extra greens.
• For a dairy-free version, use coconut milk and omit the flour/butter slurry—use cornstarch instead.

How to Store Hearty Chicken & Wild Rice Soup for Crockpot

Frequently Asked Questions

I hope this soup brings warmth to your table. Try it this week and let me know how it turns out—your family will thank you! Small steps, big change.

Hearty Chicken & Wild Rice Soup for Crockpot

This crockpot chicken wild rice soup is creamy, hearty, and effortless—perfect for busy weeknights and cozy dinners.

★★★★½ 4.8 (187 ratings)

15 minPrep time420 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breasts
• 1 cup (180g) uncooked wild rice blend
• 4 cups (960ml) low-sodium chicken broth
• 2 cups (480ml) water
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups (200g) sliced mushrooms
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 cup (120ml) heavy cream
• 2 tbsp all-purpose flour
• 3 tbsp butter

📋 Instructions

1. 1Layer ingredients — Place chicken breasts at the bottom of the crockpot. Add wild rice, onion, garlic, mushrooms, carrots, celery, thyme, and pepper. Pour chicken broth and water over everything. Stir gently to combine.
2. 2Cook on low — Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until chicken is cooked through and rice is tender. The soup should be bubbling gently around the edges (about 180°F / 82°C internal).
3. 3Shred the chicken — Carefully remove chicken to a cutting board. Shred with two forks, then return to the pot. Stir to distribute.
4. 4Make a slurry — In a small bowl, whisk together heavy cream and flour until smooth. This prevents lumps and thickens the soup.
5. 5Finish the soup — Stir the cream mixture and butter into the soup. Cook on HIGH for 15-20 minutes until slightly thickened and heated through. The soup should coat the back of a spoon.
6. 6Adjust and serve — Taste and add salt if needed. Ladle into bowls and garnish with fresh parsley if desired.

👨‍🍳 Chef's Note: For an even richer flavor, use half chicken broth and half vegetable broth. The wild rice will keep cooking slightly after you turn off the heat, so don't overcook.

Servings: 6

Cuisine: American

Course: Soup

Nutrition (per serving): 285 kcal · 25g protein · 28g carbs · 9g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.