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Crockpot Chicken Wild Rice Soup
This dreamy, creamy Chicken Wild Rice Soup is comfort food at its BEST!
Just toss chicken, veggies, wild rice, and broth into your crockpot, then sit back and let the slow cooker work its magic.
Honestly, it’s amazing how something SO easy can taste this cozy.
Perfect for chilly nights—and ideal for lazy cooks (that’s me, folks!).
Your family will love how rich and satisfying it is, and you’ll love how effortlessly it comes together.
Customize with your favorite toppings for the ultimate cozy dinner!
Why You’ll Keep Coming Back to This Recipe
This is one of those recipes that earns a regular spot in the dinner rotation.
You basically throw the chicken, wild rice, vegetables, garlic, broth and seasoning into the crockpot, then let it do its thing. A few hours later, you’ve got tender chicken, perfectly hearty wild rice and a rich, creamy soup ready for dinner.
And honestly, that’s exactly the kind of recipe I want on a chilly night.
It makes a good-sized batch too, so you can feed the family and still have leftovers for lunch. I also love that you don’t need anything fancy here. Just simple ingredients, a crockpot, and a little time.
This is cozy comfort food without the fuss. Exactly what a slow cooker recipe should be!
For Crockpot Chicken Wild Rice Soup
- Chicken – Boneless, skinless chicken breasts work perfectly, but rotisserie chicken is great if you’re short on time.
- Wild Rice – Hearty, nutritious, and gives the soup great texture.
- Mirepoix (Carrots, Celery, Onion) – Classic flavor base that adds savory depth.
- Garlic – Just a couple of cloves go a long way to boosting flavor.
- Chicken Broth – Your soup’s rich, flavorful base. Homemade or store-bought both work!
- Poultry Seasoning – Adds warm, savory notes to complement the chicken.
For the Creamy Soup Base
- Butter and Flour – Creates a simple roux to thicken your soup and make it deliciously creamy.
- Whole Milk – Warming the milk slightly helps create a smooth, lump-free creamy base.
- Sherry (Optional) – Adds a subtle, sophisticated flavor that’s worth trying!
- Extra Milk, Water, or Heavy Cream – Adjust soup consistency to your liking—use heavy cream if you prefer it extra rich.
How to Make Crockpot Chicken Wild Rice Soup
The best part about this recipe? There’s not much to do upfront.
Start by rinsing the wild rice, then add it to the crockpot with the chicken breasts, mirepoix, garlic, chicken broth and poultry seasoning. Cover and cook on low until the chicken is cooked through and the wild rice is tender.
While that’s happening, you can basically walk away.
Once the chicken is done, take it out and let it cool slightly. Then shred it or cut it into bite-sized pieces.
Now for the creamy part.
Melt the butter in a saucepan, stir in the flour and cook it for about a minute. Then gradually whisk in the warmed milk until you have a smooth, creamy sauce.
The warmed milk really does make a difference here. It helps keep the sauce smooth and lump-free, which is exactly what you want.
Return the chicken and creamy sauce to the crockpot, give everything a gentle stir, then adjust the consistency with additional milk or water. Add a splash of heavy cream if you want it extra rich.
Taste, season with salt and pepper, and that’s it!
Crockpot Chicken Wild Rice Soup Variations
There are a few easy ways to switch this soup up depending on what you have in the kitchen.
Use rotisserie chicken: This is my favorite shortcut when I don’t want to cook the chicken from scratch. Use 2–3 cups of shredded or cubed rotisserie chicken and add it during the final step.
Make it extra creamy: Want a richer soup? Add some heavy cream when you adjust the consistency. It makes an already creamy soup even more indulgent.
Adjust the consistency: This soup is easy to make exactly how you like it. Add more milk or water if you prefer a thinner soup, or use less if you like it thick and hearty.
Keep the wild rice: I really recommend sticking with wild rice here. It gives the soup that hearty texture and holds up beautifully in the slow cooker. Other types of rice can cook differently and may not give you the same result.
Expert Tips for the Best Chicken Wild Rice Soup
A few little things make this recipe even easier.
Rinse the wild rice first. It only takes a minute, so don’t skip it.
Warm the milk. This is probably my biggest tip for the creamy base. Warming the milk before adding it to the butter and flour mixture helps you get that smooth, silky texture.
Don’t worry about the liquid left in the crockpot. There should be some liquid remaining after the chicken and wild rice finish cooking. Leave it there! That liquid becomes part of your soup.
Add extra milk or water gradually. Start with a little and keep adding until the soup is the consistency you like. It’s much easier to thin the soup out than to fix one that’s become too thin.
Taste at the end. The broth, butter and other ingredients bring plenty of flavor, but a final adjustment of salt and pepper makes everything come together.
Mistakes to Avoid
This is a very forgiving soup, but there are a few things worth knowing before you start.
Don’t cook the wild rice separately. Nope! It goes straight into the crockpot uncooked after you rinse it. That’s part of what makes this recipe so easy.
Don’t skip warming the milk. Cold milk can make the creamy base harder to get smooth. Warm it slightly first and whisk it in gradually.
Don’t pour in all the extra liquid at once. The soup will thicken as everything comes together, so add additional milk or water little by little until you get the consistency you want.
Don’t add the rotisserie chicken at the beginning. If you’re using cooked chicken, add it during the final step so it warms through without becoming dry.
And don’t forget that the soup will thicken as it sits. If your leftovers look thicker the next day, that’s completely normal. A little extra milk or water will loosen it right back up.
How to Store Chicken Wild Rice Soup
This soup is great for leftovers, which is another reason I love making a big batch.
Let the soup cool, then transfer it to an airtight container and refrigerate.
When you’re ready to reheat it, warm it gently on the stovetop or in the microwave, stirring occasionally. The wild rice will continue to absorb some of the liquid as the soup sits, so your leftovers may be thicker than they were on the first day.
No big deal!
Just add a little milk or water while reheating until it reaches the consistency you like.
How to Serve Chicken Wild Rice Soup
This is one of those soups that doesn’t need much alongside it.
I love serving it with warm, crusty bread because you can use it to soak up every last bit of that creamy broth. A simple green salad is another easy option if you want something fresh on the side.
And if you’re making this for a cozy family dinner, just ladle it into big bowls, add a little freshly cracked black pepper or your favorite fresh herbs, and serve it piping hot.
Honestly, a bowl of this soup and some crusty bread is pretty much my idea of the perfect chilly-night dinner.
You May Also Like
If this recipe became a new favorite, there are plenty more easy chicken dinners to try next. From creamy skillet meals to cozy comfort food, these recipes are simple enough for busy weeknights but delicious enough to make again and again. Here are a few reader favorites you’ll want to add to your dinner rotation:
- Creamy Dijon Chicken and Potatoes – A rich one-pan dinner with tender chicken, baby potatoes, and a creamy Dijon sauce that’s perfect for weeknights.
- Easy Chicken Piccata – Light, buttery, and finished with fresh lemon and capers for a restaurant-quality meal made at home.
- Simple & Delicious Bruschetta Chicken – Juicy chicken topped with fresh tomatoes, basil, garlic, and melty cheese for a fresh Italian-inspired dinner.
- Creamy Marry Me Chicken Dinner – Tender chicken simmered in a creamy Parmesan sun-dried tomato sauce that’s always a family favorite.
Crockpot Chicken Wild Rice Soup
Ingredients
- 1 cup uncooked wild rice
- 1 lb boneless, skinless chicken breasts
- 2 cups chopped mirepoix (carrots, celery, and onion)
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp poultry seasoning
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2½ cups whole milk, warmed slightly
- 2 cups Up to 2 cups additional milk or water, as needed
- Salt and pepper, to taste
- Optional: Heavy cream (for a richer, creamier soup)
Instructions
- Prepare and Cook:Rinse wild rice thoroughly. Combine wild rice, raw chicken breasts, chopped mirepoix vegetables, minced garlic, chicken broth, and poultry seasoning in the crockpot. Cover and cook on low for about 6 hours until the chicken is fully cooked and the wild rice is tender. It's normal to have some liquid remaining; leave it in the crockpot.
- Chop Chicken:Remove the chicken breasts from the crockpot and let cool slightly. Cut into bite-sized chunks or shred with a fork, then set aside.
- Make Creamy Soup Base:In a separate saucepan, melt butter over medium heat. Sprinkle in flour and cook for about 1 minute, stirring constantly. Gradually add warmed milk (warm briefly in microwave beforehand), whisking continuously to create a smooth, creamy sauce. Stir in the sherry, if using, for additional flavor depth.
- Combine and Serve:Return the chicken and creamy sauce mixture to the crockpot, stirring gently to combine. Adjust consistency by adding additional milk, water, or a splash of heavy cream as desired. Season to taste with salt and pepper.
Notes
- Substitute with Rotisserie Chicken: You can substitute the fresh chicken breasts with 2–3 cups of shredded or cubed rotisserie chicken. Simply add the chicken during step 4.
- Warming the milk before adding to the butter-flour mixture helps ensure a lump-free, silky-smooth texture for your creamy base.
Nutrition
1. Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! If you’re short on time, shredded rotisserie chicken works perfectly. Just add it during the last 30 minutes of cooking so it heats through without drying out. So easy!
2. Do I need to cook the wild rice before adding it to the crockpot?
Nope! Just rinse the wild rice and toss it in raw. It cooks perfectly in the slow cooker, soaking up all that rich flavor while you go about your day.
3. Can I use a different type of rice instead of wild rice?
You can, but wild rice is the best choice because it holds up well and adds great texture. White rice will get mushy, and brown rice will need a different cook time. Stick with wild rice if you can!
4. How do I adjust the thickness of the soup?
If it’s too thick, just add more broth, milk, or even a splash of water to loosen it up. If it’s too thin, let it cook uncovered for a bit or stir in a little extra roux (butter + flour).
5. Can I make this soup on the stovetop instead of a crockpot?
Yep! Just toss everything into a large pot, bring to a boil, then simmer for about an hour until the chicken is cooked and the rice is tender. Same deliciousness, just a little faster!
3 Responses
Very good tasting soup this is the second time I used this recipe.
Very good tasting soup. Second time using this recipe.
Hi James! Thank you ! 😊 I’m so glad you enjoyed the soup, and it means a lot that you’ve made it a second time. Thanks for coming back to leave a comment—I really appreciate it! ❤️