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Crockpot Chicken Wild Rice Soup

Creamy Crockpot Chicken Wild Rice Soup

This Creamy Crockpot Chicken Wild Rice Soup is rich, cozy, and better than Panera. Made with tender chicken, vegetables, and hearty wild rice in a velvety broth—no heavy cream required.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup uncooked wild rice blend, rinsed
  • 1 medium onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 tsp poultry seasoning
  • 2 bay leaves
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk
  • salt and pepper, to taste
  • fresh parsley, for garnish

Equipment

  • slow cooker
  • saucepan
  • whisk
  • cutting board

Method
 

  1. Add chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, poultry seasoning, and bay leaves to the slow cooker. Season with salt and pepper.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until rice is tender and chicken is cooked through.
  3. Remove chicken breasts, shred with two forks, and return to the slow cooker. Discard bay leaves.
  4. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk to create a smooth sauce.
  5. Stir the white sauce into the slow cooker. Let sit on LOW for 15 minutes until thickened.
  6. Taste, adjust seasoning, garnish with fresh parsley, and serve warm.

Notes

Always rinse wild rice before cooking to remove excess starch. Check rice texture around the 6-hour mark to prevent overcooking. For a dairy-free version, replace the roux with coconut milk and a cornstarch slurry.