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!

Course Soup
Cuisine American
Prep Time 25 minutes
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


  1. Rinse the rice in a colander.

  2. Place the rice, chicken in the pot of a slow cooker. Add the carrots, celery, diced onion, and garlic.

  3. Add chicken broth and rice. Cover and cook on high for 3-4 hours or low for 7-8 hours.

  4. Remove chicken to a cutting board and shred into pieces. Return to pot.

  5. 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.

  6. Add to slow cooker pot. Stir. Season to taste with salt and pepper. 

  7. Serve warm with fresh bread.

Recipe Notes

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.