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Cozy Crockpot Chicken and Wild Rice Soup (Easy Fall Dinner)

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A creamy, comforting slow cooker soup with tender shredded chicken, nutty wild rice, and a velvety finish. Perfect for chilly fall evenings, this dump-and-go recipe delivers deep flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 breasts)
  • 1 cup uncooked wild rice
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 large carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Rinse 1 cup of wild rice in a fine-mesh strainer under cold running water for about 30 seconds. Set aside to drain.
  2. Dice the onion, carrots, and celery into similar-sized pieces (about 1/2 inch). Mince the garlic.
  3. Pat the chicken breasts dry with paper towels. Season both sides with a pinch of salt and pepper.
  4. Place the seasoned chicken breasts in the bottom of a 6-quart slow cooker. Add the diced onion, carrots, celery, and minced garlic on top. Sprinkle the rinsed wild rice over the vegetables. Add the dried thyme, dried rosemary, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper.
  5. Pour the 4 cups of chicken broth and 2 cups of water over everything. Do not stir.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the wild rice is tender but still has a slight chew.
  7. After cooking, use tongs to carefully transfer the chicken breasts to a cutting board. Discard the bay leaf.
  8. Use two forks to shred the chicken into bite-sized pieces. Alternatively, use a hand mixer on low speed.
  9. In a small bowl, whisk together 1 cup of heavy cream and 2 tablespoons of all-purpose flour until smooth.
  10. Pour the cream mixture into the slow cooker and stir gently. Add the shredded chicken back in. Stir until the broth looks creamy and slightly thickened.
  11. Cover and cook on high for 15-20 minutes, or until the soup has thickened to your liking.
  12. Taste and adjust seasoning with additional salt, pepper, or herbs if needed.
  13. Ladle the soup into bowls and top with fresh chopped parsley. Serve hot with crusty bread or crackers.

Notes

Do not add the cream at the beginning or it will curdle. For a dairy-free version, use full-fat canned coconut milk and a cornstarch slurry. The soup tastes even better the next day. To freeze, make the soup through step 6, cool, and freeze without the cream mixture. Add the cream when reheating.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, fall soup, creamy chicken soup, slow cooker soup, comfort food, easy dinner

Find it online: https://cookluma.com/cozy-crockpot-chicken-and-wild-rice-soup-easy-fall-dinner/