Slow Cooker Chicken & Wild Rice Soup: Cozy Flavor on Autopilot

You want a meal that tastes like a hug and cooks itself while you do literally anything else? Meet your new weeknight MVP.

This Slow Cooker Chicken & Wild Rice Soup is creamy, hearty, and built to feed actual humans, not just Instagram. It’s the set-it-and-forget-it answer to “What’s for dinner?” that doesn’t punish your wallet or your time.

Toss, simmer, shred, stir—done. And yes, it reheats like a champ.

What Makes This Irresistible

This soup marries tender chicken, nutty wild rice, and classic veggies with a silky finish that feels like a luxury couch for your taste buds.

The slow cooker does the heavy lifting, turning pantry basics into something borderline addictive. It’s filling without being heavy, creamy without being cloying, and nostalgic without being boring.

Add crusty bread and you’ve got a zero-stress dinner win.

Slow Cooker Chicken & Wild Rice Soup: Cozy Flavor on Autopilot

Recipe by Wendy CarterCourse: Chicken, Soup

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

360

kcal

Ingredients

• 1.25–1.5 lbs boneless, skinless chicken breasts (or thighs for extra tenderness)

• 1 cup uncooked wild rice blend (not instant; rinsed)

• 1 medium yellow onion, diced

• 3 carrots, peeled and sliced

• 3 celery stalks, sliced

• 3–4 garlic cloves, minced

• 6 cups low-sodium chicken broth

• 1 bay leaf

• 1 teaspoon dried thyme (or 2 teaspoons fresh)

• 1 teaspoon dried parsley (optional but lovely)

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 2 tablespoons butter

• 2 tablespoons all-purpose flour (for a light roux)

• 1 cup milk or half-and-half (use heavy cream for extra richness)

• 1/2 cup sliced mushrooms (optional; adds savoriness)

• Fresh parsley, chopped, for garnish

• Lemon zest or a squeeze of lemon (optional; brightens everything)

Step-by-Step Instructions

• Load the slow cooker: Add onion, carrots, celery, garlic, wild rice, mushrooms (if using), thyme, parsley, bay leaf, salt, pepper, and chicken. Pour in the chicken broth.
• Set it and relax: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the rice is cooked through but still has a little bite.
• Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Fish out the bay leaf and discard.
• Make a quick roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Slowly whisk in the milk or cream until smooth and just thickened.
• Finish the soup: Stir the roux into the slow cooker. Return the shredded chicken. Taste and adjust seasoning with more salt and pepper. If you like, add a small squeeze of lemon for brightness.
• Rest and serve: Let the soup sit 5–10 minutes to thicken slightly. Ladle into bowls and garnish with fresh parsley.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days. The rice will continue to absorb broth, so add a splash of water or broth when reheating.
• Freezing: Freeze up to 3 months.
  

  For best texture, freeze before adding the roux/cream, then add it after reheating. If freezing leftovers with cream, it’s still fine—just whisk after thawing.

• Reheat: Stovetop over medium-low until hot, stirring occasionally.
  

  Microwave in 60–90 second bursts, stirring between. Thin to desired consistency.

What’s Great About This

• Hands-off cooking: You get real dinner while your slow cooker plays chef.
• Balanced comfort: Protein, veggies, and whole-grain wild rice keep it satisfying without a food coma.
• Budget-friendly: Pantry staples and one protein.
  

  Fancy taste, simple cost.

• Flexible: Swap the cream level, use thighs or breasts, add mushrooms or not—your call.

Nutrition Stats

Per serving (approximate): 360 calories; 29g protein; 38g carbs; 10–14g fat (depends on dairy choice); 3–5g fiber; 950mg sodium (use low-sodium broth to keep it in check). Wild rice is a whole grain with manganese, magnesium, and B vitamins, while carrots and celery bring vitamin A and potassium.

It’s comfort food that still respects your goals, IMO.

Recipe Fails to Watch Out For

• Using instant wild rice: It will blow out and turn mushy. Stick with true or blend wild rice, uncooked.
• Overcooking on High: Chicken can dry out and rice can split.
  

  If you’re around, Low is more forgiving.

• Skipping seasoning: Taste twice—before the roux and after. Broths vary wildly in salt.
• Adding dairy too early: It can curdle in the slow cooker.
  

  Always stir in at the end via the roux.

• Packing the pot: Overfilling slows cook time. Use a 5–6 quart cooker for best results.

Creative Alternatives

• Dairy-free creaminess: Use olive oil and flour for the roux, then whisk in unsweetened oat milk or cashew cream.
• Mushroom boost: Double the mushrooms and add a splash of dry sherry at the end for steakhouse vibes.
• Lemony herb upgrade: Stir in 1 teaspoon lemon zest and 2 tablespoons chopped dill or tarragon before serving.
• Rotisserie cheat: Stir in shredded rotisserie chicken for the last 30 minutes.
  

  Reduce initial cook time by 1 hour.

• Gluten-free: Thicken with 1 tablespoon cornstarch whisked into cold milk; simmer on High 10–15 minutes to set.
• Veggie-forward: Add kale or spinach in the last 10 minutes until wilted. Fiber flex, FYI.

FAQ

Can I use brown rice instead of wild rice?

Yes, but the texture is softer and the flavor less nutty.

Use the same amount, rinse it, and expect slightly shorter cook times—start checking at 5 hours on Low.

Is it okay to use frozen chicken?

It’s safer to thaw first for even cooking. If you must use frozen, cook on Low and extend time, ensuring the chicken hits 165°F internally.

How do I make it thicker?

Whisk an extra tablespoon of flour into the roux or simmer uncovered on High for 10–15 minutes after adding the roux.

You can also mash a ladle of veggies and stir back in.

Can I make it without a roux?

Sure. Stir in 1/2–1 cup heavy cream or evaporated milk at the end, then warm through.

Or use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).

What if my rice isn’t done?

Every blend cooks differently. Give it another 30–45 minutes on Low.

If liquid is low, add 1/2–1 cup hot broth to keep things moving.

How do I prevent soggy leftovers?

Cook the wild rice separately and add it to bowls as you serve. Store rice and soup in separate containers to preserve texture.

The Bottom Line

This Slow Cooker Chicken & Wild Rice Soup is the no-brainer dinner you’ll actually repeat.

It’s hearty, customizable, and nearly impossible to mess up if you follow the basics. Keep the ingredients on hand, let the slow cooker work, and accept the compliments like you meant to be this organized all along.