Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 3/4 cup long-grain wild rice or wild rice blend (uncooked); 3 carrots, sliced; 2 celery stalks, chopped; 1 onion, diced; 3 garlic cloves, minced; 6 cups chicken broth; 1 bay leaf; 1 tsp dried thyme or poultry seasoning; Salt and pepper to taste; 1 cup milk or cream; 2 tbsp butter or olive oil; Fresh parsley, chopped (optional, for garnish)

Why You’ll Love This Recipe

• Set‑and‑forget slow cooker convenience makes it ideal for busy days.
• Creamy texture without heavy effort — rich and satisfying.
• Hearty combination of chicken, wild rice, and vegetables for a full meal.
• Great for meal prep and pairs well with bread or salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
long‑grain wild rice or wild rice blend
carrots, sliced
celery, chopped
onion, diced
garlic, minced
chicken broth
bay leaf
thyme or poultry seasoning
salt and pepper to taste
milk or cream (for a creamy finish)
butter or olive oil
optional: parsley for garnish

Directions

Place the chicken breasts or thighs in the slow cooker.
Add the wild rice, sliced carrots, chopped celery, diced onion, minced garlic, chicken broth, bay leaf, thyme (or poultry seasoning), salt, and pepper. Stir lightly to combine.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken and rice are tender.
Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
Stir in milk or cream and butter, mixing until creamy. Adjust salt and pepper to taste.
Discard the bay leaf and serve hot, garnished with parsley if desired.

Servings and timing

Serves: about 6
Prep time: 10–15 minutes
Cook time: 3–7 hours (depending on slow cooker setting)
Total time: 3 hours 10 minutes to 7 hours 15 minutes

Storage/Reheating

• Refrigerator: Store leftover soup in an airtight container for up to 3–4 days.
• Freezing: Freeze portions in freezer‑safe containers for up to 2–3 months — note that creaminess may change slightly after freezing.
• Reheating: Warm on the stovetop over medium heat until heated through, stirring occasionally, or microwave individual servings until hot.

FAQs

What type of wild rice should I use?

Use a wild rice blend or 100% wild rice — either works, though blends may cook a bit faster.

Can I use leftover chicken?

Yes — add shredded cooked chicken in the last hour of cooking instead of raw chicken.

Is this soup gluten‑free?

Yes — as long as your broth and seasonings are gluten‑free.

Can I make this dairy‑free?

Yes — substitute coconut milk or a dairy‑free cream alternative.

How do I prevent the rice from getting mushy?

Cook on Low for more even results; avoid overcooking past the recommended time.

Can I add more vegetables?

Absolutely — mushrooms, peas, or spinach make great additions.

Should I rinse the wild rice?

Rinsing is optional but can help remove surface debris.

How thick should the soup be?

It should be creamy but not overly thick — adjust with more broth or milk to reach your desired consistency.

What can I serve with this soup?

Crusty bread, dinner rolls, or a simple side salad complement this soup well.

Can I use brown rice instead of wild rice?

Yes — brown rice works, but cooking time may vary slightly.

Conclusion

Easy Slow Cooker Chicken Wild Rice Soup is a creamy, wholesome, and fuss‑free meal that’s perfect for family dinners or cozy lunches. With minimal prep and slow cooker convenience, this soup delivers comforting flavor and satisfying texture every time.

Easy Slow Cooker Chicken Wild Rice Soup

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating