This Crockpot Chicken and Wild Rice Soup Is the Cozy, Rustic Dinner I Always Crave

This Crockpot Chicken and Wild Rice Soup is a hearty, rustic meal full of comforting flavor and texture. With shredded chicken, earthy wild rice, and veggies in a savory, herbed broth, this slow cooker recipe is the perfect balance of wholesome and delicious. Great for chilly days or slow Sunday suppers.

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Why We Love This Chicken and Wild Rice

There’s something timeless about this combination:

• Hearty & Healthy: Wild rice adds a nutty bite and a wholesome twist.
• Savory Broth: Garlic, onion, and herbs infuse every spoonful.
• Minimal Prep: Everything simmers together in the crockpot.
• Freezer Friendly: Great for meal prep and leftovers.

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Key Ingredients

These ingredients keep things classic and cozy:

• Shredded Chicken – Use rotisserie, leftovers, or cook raw chicken in the crockpot.
• Wild Rice Blend – Adds texture and nuttiness.
• Chicken Broth – Savory base for simmering.
• Carrots & Celery – Soup essentials that bring color and flavor.
• Onion & Garlic – Aromatics for depth.
• Thyme & Bay Leaf – Subtle, woodsy notes.
• Salt & Pepper – To taste.
• Optional Cream – Stir in at the end for a creamy version.

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How to Make Crockpot Chicken and Wild Rice

A slow cooker makes this classic dish extra easy:

1. Layer the Ingredients: Add wild rice, broth, veggies, garlic, onion, herbs, and chicken to the crockpot.
2. Cook on Low: Cover and cook on LOW for 6–7 hours.
3. Shred Chicken: If using whole breasts, remove, shred, and return to the pot.
4. Stir and Season: Discard bay leaf. Stir and season with salt and pepper.
5. Creamy Twist (Optional): Stir in 1/2 cup heavy cream or Greek yogurt for a creamy finish.
6. Serve: Dish up warm, garnished with fresh thyme or parsley.

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Chef’s Tips and Variations

• Use a Wild Rice Blend: For texture and quicker cook time.
• Veggie Boost: Add chopped mushrooms or spinach.
• Make It Dairy-Free: Skip the cream and finish with lemon juice for brightness.
• Bulk It Up: Stir in white beans for added protein.

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What to Serve with Chicken and Wild Rice

Crusty Bread or Rolls
Perfect for soaking up the broth.

Winter Salad
Kale, apple, and walnut salad adds crunch and freshness.

Roasted Root Veggies
Think sweet potatoes, parsnips, or squash.

Leftover Magic
Use the leftovers as a base for pot pie or casserole.

Crockpot Chicken and Wild Rice Soup

Prep Time: 15 minutes
Cook Time: 6–7 hours
Total Time: ~6 hours 15 minutes
Servings: 6

This Crockpot Chicken and Wild Rice is a rustic, hearty dish that delivers cozy comfort with every spoonful. Packed with tender shredded chicken, nutty wild rice, and a savory herb-infused broth, this slow-cooked classic is wholesome, flavorful, and just the thing for chilly nights or slow Sundays at home.

Ingredients

• 2 cups cooked shredded chicken (or 2–3 raw chicken breasts)
• 1 cup wild rice or wild rice blend
• 8 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• ½ tsp dried thyme
• Salt and pepper, to taste
• Optional: ½ cup heavy cream or Greek yogurt for a creamy finish
• Optional garnish: chopped parsley or thyme

Instructions

1. Add wild rice, broth, carrots, celery, onion, garlic, thyme, bay leaf, and chicken to the crockpot.
2. Cover and cook on LOW for 6–7 hours, or until rice is tender and chicken is cooked through.
3. If using whole chicken breasts, remove, shred, and return to the pot.
4. Discard bay leaf and stir soup. Season to taste with salt and pepper.
5. For a creamy version, stir in cream or Greek yogurt just before serving.
6. Serve hot, garnished with fresh herbs if desired.

Notes

• Vegetable Add-Ins: Add mushrooms or spinach during the last hour of cooking.
• Wild Rice Tip: Use a wild rice blend for a faster cook and varied texture.
• Freezer-Friendly: Let cool, then portion and freeze for future meals.