Name: Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 – 1 ¼ lbs. boneless skinless chicken breasts, raw; 7-8 cups chicken broth (packaged or homemade), use less for thicker soup; 4 garlic cloves, minced; 1 small yellow onion, diced (1 ¼ – 1 ½ cups); 3-4 carrots, peeled and diced (1 ½ cups); 2-3 medium celery stalks, diced (~¾ – 1 cup); 8 ounces sliced or diced fresh cremini or baby bella mushrooms; Salt and black pepper, to taste; 2 teaspoons dried rosemary, crushed between your fingers; 1 teaspoon dried thyme; ¼ – ½ teaspoon dried sage or poultry seasoning; 2 dried bay leaves; 1 cup uncooked wild rice; 2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free); 3 tablespoons cornstarch (optional for thickening in Instant Pot); ¼ cup chopped fresh parsley, optional for garnish

If you’re craving something that feels like a warm hug in a bowl, I’ve got just the thing for you. This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is not only insanely comforting but also packed with protein and veggies—so it’s satisfying without feeling too heavy. When I first tried it, I was surprised at how effortlessly all those flavors meld together while I went about my day doing other things (hello, slow cooker magic!). Keep reading because this recipe is fan-freaking-tastic and about to become your go-to for cozy nights in.

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Why You’ll Love This Recipe

Effortless Slow Cooker Prep: Toss everything in the pot and let it do the work while you get on with your day.
Rich, Creamy Texture: The blend of half and half and wild rice gives this soup indulgent creaminess without the heaviness of heavy cream.
Hearty & Healthy: Loaded with chicken, vegetables, and hearty wild rice, it’s so satisfying yet nourishing.
Dairy-Free Friendly Option: Easily swap to coconut milk or non-dairy creamer to fit your dietary needs without losing flavor.

A close-up of a golden spoon holding a thick, creamy white soup with visible chunks of orange carrot, light yellow potato, white shredded meat, and dark brown mushrooms. The soup is speckled with green fresh herbs and black pepper, giving a textured and colorful look. The background is blurred but shows more of the same creamy soup. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe plays a role in building layers of flavor and texture. I recommend fresh vegetables and good-quality broth—it really makes a difference. Wild rice adds an earthy bite that holds up perfectly throughout the slow cooking.

Boneless skinless chicken breasts: I love using breasts here for tender, shred-ready chicken, but thighs can work too if you prefer juicier meat.
Chicken broth: Homemade or good-quality packaged broth boosts flavor; plus, you can adjust the amount depending on how thick you want your soup.
Uncooked wild rice: Adds hearty chew and nutty flavor—don’t skip it for the signature texture.
Garlic cloves: Minced fresh garlic brightens and deepens the soup flavor—avoid garlic powder for this one.
Yellow onion: Diced finely to melt perfectly into the broth and build that cozy aroma.
Carrots: Peeled and diced for a subtle sweetness and vibrant color.
Celery stalks: Adds a refreshing crunch and balances sweetness with a hint of earthiness.
Dried rosemary and thyme: Crushed rosemary releases wonderful fragrance; thyme adds a woodsy warmth.
Dried sage or poultry seasoning: Just a touch for that classic comforting vibe.
Dried bay leaves: Don’t forget these—they impart a gentle herbal depth.
Fresh cremini or baby bella mushrooms: Adds an umami punch and meaty texture.
Half and half: For creamy richness; swap with unsweetened plain non-dairy creamer or full-fat coconut milk if dairy-free.
Cornstarch (optional): Great if you want to thicken your soup a bit more, especially when using an Instant Pot.
Fresh parsley (optional): Adds a pop of freshness and color when garnishing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve often played around with this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe to suit what’s in my fridge or to mix things up seasonally. Feel free to make it your own—this soup is forgiving and flexible!

Dairy-Free Version: Swap the half and half with full-fat coconut milk for a silky dairy-free twist that the whole family enjoys.
Vegetable Boost: I sometimes add chopped kale or spinach toward the end of cooking for extra greens and nutrients.
Spice It Up: For a little kick, stirring in crushed red pepper flakes or a dash of smoked paprika adds depth.
Instant Pot Shortcut: If you’re in a hurry, you can convert this recipe to the Instant Pot, just remember to thicken with cornstarch after cooking.

How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

Step 1: Prep Your Ingredients and Layer Them in the Slow Cooker

First things first—give your vegetables a good chop. I dice the onion, peel and cube the carrots, and cut celery into bite-sized pieces. Place the raw chicken breasts at the bottom of the slow cooker, season with salt and pepper, then pile on the rice, garlic, onions, carrots, celery, mushrooms, herbs, and bay leaves. Pour in the chicken broth last, making sure the rice is submerged. Trust me, layering like this helps everything cook evenly without having to stir.

Step 2: Let It Slow Cook Low and Slow

Set your slow cooker on low for about 3 to 4 hours. This timing yields tender chicken and perfectly cooked wild rice. Pro tip: avoid opening the lid too often—it slows the cooking and messes with the texture. During this time, the broth will soak up all those aromatic flavors, and you’ll start smelling the comforts of dinner magic happening.

Step 3: Shred the Chicken and Add Creaminess

Once the cooking time is up, fish out the chicken breasts and shred them with two forks—easy and satisfying! Return the shredded chicken to the slow cooker. Now, stir in the half and half slowly to add that creamy texture everyone loves. If your soup feels a little thin, mix cornstarch with a couple tablespoons of cold water and stir it in, then cook on high for another 15 minutes until thickened to your liking.

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Pro Tips for Making Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

Use Uncooked Wild Rice: I learned the hard way that pre-cooked rice gets mushy; uncooked wild rice cooked in the broth gives you that perfect nutty texture.
Don’t Skip the Herbs: Crushing dried rosemary before adding really lifts the flavor—fresh herbs would be even better if available.
Add Cream at the End: Stirring in the half and half after the slow cook keeps it creamy without curdling.
Shred Chicken Before Returning: Shredding chicken separately ensures even distribution and avoids stringy pieces floating around.

How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

The image shows a white bowl filled with creamy soup containing visible pieces of orange carrots, green herbs, dark mushrooms, light chunks of potatoes, and bits of chicken, all mixed in a thick white broth. The soup is topped with small green herb leaves and a sprinkle of black pepper. A gold spoon is partially submerged in the soup, held by a woman's hand at the bottom of the bowl. Another white bowl with the same soup and a gold spoon is in the top right background. There is a small wooden bowl of green herbs in the top left corner, torn pieces of bread at the bottom left, and a white and black striped cloth near the bowls, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley is my go-to garnish—it adds a pop of color and brightens the rich soup. Sometimes I sprinkle a little cracked black pepper or even a dash of smoked paprika to elevate it visually and flavor-wise.

Side Dishes

I love pairing this soup with crusty bread or soft dinner rolls for dipping. A simple side salad with a light vinaigrette also balances the creamy richness beautifully, making it a complete meal.

Creative Ways to Present

For a special occasion, try serving the soup in hollowed-out mini pumpkins or soupd bowls that add a festive touch. You can also drizzle a swirl of herb-infused oil or dollop some crème fraîche for an elegant finish.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The soup thickens a bit when chilled, so it’s easy to reheat on the stove with a splash of broth or water to bring back that perfect pouring consistency.

Freezing

This soup freezes wonderfully! I let it cool completely, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently to avoid breaking the creaminess.

Reheating

To keep the creamy texture intact when reheating, warm it slowly on the stove over medium-low heat. Stir frequently and add a bit of broth or water if it feels too thick. Avoid microwaving on high as that can cause curdling.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs will give you a richer, more succulent flavor since they’re fattier than breasts. Just make sure to adjust the cooking time slightly if the thighs are bone-in or larger pieces. Boneless, skinless thighs work just as well and shred easily.
Is there a way to make this soup gluten-free?

Yes, this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is naturally gluten-free as long as you use a gluten-free chicken broth and cornstarch (if thickening). Always double-check labels to avoid hidden gluten.
Can I prepare this recipe in the Instant Pot?

Definitely! Simply use the sauté function to soften your veggies first, then add the rest of the ingredients. Cook on high pressure for about 25 minutes, followed by a natural release. Add half and half last and optionally thicken with cornstarch.
How can I thicken the soup if I prefer it creamier?

Mix 3 tablespoons of cornstarch with an equal amount of cold water to make a slurry, then stir it into the hot soup. Let it simmer on high heat for about 10–15 minutes until thickened. This trick works especially well if you’re using an Instant Pot.

Final Thoughts

This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe has become a staple in my household, especially when the weather turns cooler. It’s one of those recipes where the slow cooker does the hard work, and you get the rewarding payoff of rich, homey flavor without fuss. I love sharing it with friends who want that comforting homemade feel but don’t want to spend hours cooking. Trust me, once you try this, it’ll be showing up in your meal rotation again and again!