Slow Cooker Chicken and Wild Rice Soup: Easy, Creamy, Delicious

Slow Cooker Chicken and Wild Rice Soup is the secret to an easy, hearty meal that practically cooks itself. With just 15 minutes of prep, this creamy, flavorful soup simmers in your slow cooker and comes out perfect every time. Whether you’re tackling a busy weeknight or meal-prepping for the week ahead, this recipe is here to save the day.

Why spend hours standing over a stove when you can let your trusty slow cooker handle it? Traditional chicken and wild rice soup? We’re talking over an hour with constant babysitting. This shortcut version? Set it, forget it, and come back to a pot of creamy, satisfying goodness. Your future self will thank you!

Why This Slow Cooker Chicken and Wild Rice Soup Is a Game-Changer

• Hands-off cooking: Toss everything into the slow cooker and let it do the work. No stirring, no fuss.
• Time saver: The prep takes just 15 minutes, and the slow cooker handles the rest, giving you back up to 6-8 hours of your day.
• Perfect results: Slow cooking makes the chicken tender and the wild rice perfectly hearty—no guesswork required.
• Meal prep gold: This recipe makes 8-10 hearty servings, so you’ve got dinner today and leftovers for tomorrow.
• Customizable: Dairy-free or different veggies? No problem—I’ll show you the easy swaps below.

Equipment You’ll Need for This Slow Cooker Chicken and Wild Rice Soup

All you need is a 6-quart slow cooker and a few basic kitchen tools to whip up this creamy chicken soup recipe slow cooker. Here’s what I use:

• Slow cooker: A reliable 6-quart model works best for this recipe. Look for a programmable option if you like to set exact times.
• Cutting board and knife: For dicing veggies—pre-cut veggies work too if you’re short on time.
• Two forks: The easiest way to shred your perfectly cooked chicken.

Pro Tip: If your slow cooker runs hot, check on your soup at the lower end of the cooking window to avoid overcooking the chicken and wild rice.

Simple Ingredients for Slow Cooker Chicken and Wild Rice Soup

This homemade chicken wild rice soup keeps the ingredient list approachable while packing in layers of flavor. Here are the stars of the show:

• Boneless skinless chicken breasts: These stay moist and shred easily after cooking.
• Wild rice: Nutty and hearty, it holds up perfectly in the slow cooker.
• Half and half (or alternatives): This adds creaminess. For a dairy-free option, use full-fat coconut milk or an unsweetened non-dairy creamer.
• Mushrooms: Cremini or baby bella mushrooms give an earthy depth to the soup.

Quick Shopping Tip: You can use pre-chopped veggies or jarred minced garlic to save even more prep time.

Slow Cooker Chicken and Wild Rice Soup Recipe Details

• Servings: 8-10 (makes about 12 cups)
• Prep Time: 15 minutes
• Cook Time: 3-4 hours on high or 6-8 hours on low
• Total Time: 3 hours, 15 minutes
• Difficulty: Easy

Ingredients for Slow Cooker Chicken and Wild Rice Soup

• 1 – 1 ¼ lbs. boneless skinless chicken breasts
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 7 – 8 cups chicken broth
• 1 cup uncooked wild rice
• 4 garlic cloves, minced
• 1 small yellow onion, diced
• 3 – 4 carrots, diced
• 2 – 3 medium celery stalks, diced
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• ¼ – ½ teaspoon dried sage or poultry seasoning
• 2 dried bay leaves
• 8 ounces fresh cremini or baby bella mushrooms, sliced or diced
• 2 cups half and half or dairy-free alternative
• ¼ cup fresh parsley, optional

How to Make Slow Cooker Chicken and Wild Rice Soup

1. Season the chicken with salt and pepper and place it in your slow cooker.
2. Add the chicken broth, wild rice, minced garlic, onion, carrots, celery, rosemary, thyme, sage, bay leaves, and mushrooms.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once the chicken easily shreds with a fork, remove and shred it. Discard the bay leaves.
5. Add the shredded chicken back to the slow cooker and stir in half and half.
6. Heat for another 15-30 minutes, then season to taste with additional salt and pepper.
7. Serve warm, garnished with fresh parsley if desired.

Jake’s Tips for the Best Slow Cooker Chicken and Wild Rice Soup

• Time your rice: If you like it firmer, check it after 6 hours.
• Double batch: Freeze leftovers flat in bags for easy reheating.
• Make it vegetarian: Swap chicken for cooked chickpeas and use vegetable broth.
• Dairy-free option: Full-fat coconut milk adds richness without the cream.
• Reheating: Stir in extra broth to loosen the soup if it thickens in the fridge.

Easy Slow Cooker Chicken and Wild Rice Soup Variations

• Add greens: Stir in baby spinach or kale during the last 10 minutes of cooking.
• Spicy kick: Add a diced jalapeño or crushed red pepper flakes.
• Different protein: Swap chicken for turkey or rotisserie chicken.
• Clean-out-the-fridge: Toss in leftover veggies like zucchini or bell peppers.

Slow Cooker Chicken and Wild Rice Soup FAQs

How do I keep the wild rice from getting mushy?

If you prefer firmer rice, reduce the cooking time slightly or cook the rice separately to stir in just before serving.

Can I use pre-cooked chicken?

Yes! Add shredded rotisserie chicken near the end of cooking to warm through without overcooking.

What’s the best substitute for half and half?

Full-fat coconut milk or unsweetened plain non-dairy creamer works great for a dairy-free version.

How long will leftovers last?

Store in the fridge for up to 4 days or freeze for up to 3 months.

Can I cook this in an Instant Pot?

Yes! Use the manual setting for 25 minutes, then quick release the pressure. Stir in the half and half after cooking.

Ready to try this Slow Cooker Chicken and Wild Rice Soup? Trust me, once you see how easy and delicious it is, this recipe will be a new favorite in your kitchen. What’s your favorite way to streamline mealtime? Let me know in the comments below!