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Crockpot Chicken Wild Rice Soup
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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.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Soup
Cuisine: American
Keyword: chicken and rice soup, crockpot chicken wild rice soup, panera copycat soup, slow cooker chicken wild rice soup
Servings: 8 servings
Calories: 320kcal
Cost: 3

Equipment

  • slow cooker
  • saucepan
  • whisk
  • cutting board

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

Instructions

  • 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.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until rice is tender and chicken is cooked through.
  • Remove chicken breasts, shred with two forks, and return to the slow cooker. Discard bay leaves.
  • 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.
  • Stir the white sauce into the slow cooker. Let sit on LOW for 15 minutes until thickened.
  • 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.