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Slow Cooker Creamy Chicken Wild Rice Soup

Crockpot chicken wild rice soup, creamy chowder style soup. Homemade with boneless chicken and rice. Perfect comfort food for a chilly night. Serve with your favorite bread for a full meal!
Prep Time25 mins
Course: Soup
Cuisine: American
Author: Melanie


  • 1 cup wild rice
  • 1 1/2 lbs boneless skinless chicken thighs may also use boneless breasts
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 6 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 4 tablespoons butter
  • 1/2 cup flour
  • 1 cup milk
  • 1 cup half and half


  • Rinse the rice in a colander.
  • Place the rice, chicken in the pot of a slow cooker. Add the carrots, celery, diced onion, and garlic.
  • Add chicken broth and rice. Cover and cook on high for 3-4 hours or low for 7-8 hours.
  • Remove chicken to a cutting board and shred into pieces. Return to pot.
  • Meanwhile, in a medium saucepan, melt butter. Stir in flour to make a roux. Slowly add milk and the half and half. Continue to stir until thickened.
  • Add to slow cooker pot. Stir. Season to taste with salt and pepper. 
  • Serve warm with fresh bread.


This soup thickens as it sits. So after you add the creamy mixture you can eat immediately or let it slow cook for about 10-15 more minutes til serving. Or make sure to turn down to the 'WARM' setting.