Crockpot Chicken Wild Rice Soup — One Of The Best Creamy Crockpot Soups
A thick, buttery, set-it-and-forget-it, this version of chicken soups is one of Best Creamy Crockpot Soups. Slow cooker chicken wild rice soup finished with a silky béchamel and heavy cream — the easiest chicken crockpot recipes for dinner you'll make all fall and winter.
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Servings: 10
Ingredients
For the slow cooker:
- ¾ cup uncooked wild rice, rinsed
- 1 pound boneless skinless chicken breasts
- 2 cups mirepoix (chopped celery, carrots, and onion)
- 2 cloves garlic, minced5 cups chicken broth
- 1½ tsp teaspoons poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Better Than Bouillon roasted chicken base
For the béchamel (before serving):
- 6 tbsp butter
- 4 tbsp all-purpose flour
- 1½ cups whole milk, warmed
- ½ tsp salt
- ¾ cup heavy cream
Instructions
- Add the wild rice, raw chicken breasts, mirepoix, garlic, chicken broth, poultry seasoning, garlic powder, onion powder, and Better Than Bouillon to the slow cooker. Stir briefly, cover, and cook on low for 6 hours.
- Optional: At the 3-hour mark, remove chicken breasts, shred or chop into pieces, and refrigerate until Step 5. Otherwise shred directly in the crockpot at the end of cooking.
- About 30 minutes before serving, warm the milk in the microwave for 60–90 seconds.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute. Add warm milk in ½-cup additions, whisking and letting it thicken after each addition, until a smooth thick sauce forms. Season with salt.
- Pour the béchamel into the crockpot. Add heavy cream and shredded chicken. Stir to combine.
- Adjust consistency with extra broth or milk if needed. Taste and season with salt and pepper. Serve hot with crusty bread.
Notes
Notes
- Rotisserie shortcut: Use 2–3 cups shredded rotisserie chicken instead of raw breasts. Add at Step 5 with the béchamel.
- Warm the milk first: This is the single most important tip for a lump-free béchamel. Don't skip it.
- Make it gluten free: Use a 1:1 GF flour blend in the béchamel.
- Storage: Refrigerate up to 4 days. Freeze up to 3 months. Add broth or milk when reheating as the soup thickens considerably as it sits.
- Make ahead: This soup is even better the next day once all the flavors have had time to settle and develop.