Description
Discover how to make the best Crockpot Chicken and Wild Rice Soup with our step-by-step recipe. Easy to make for the best flavor!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
- 1 cup wild rice blend (not just white rice)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 cup half-and-half or heavy cream
- 2 tbsp all-purpose flour or cornstarch
- 2–3 tbsp cold water (for slurry)
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- 1. Prepare Ingredients: Dice onion, carrots, and celery. Pat chicken dry.
- 2. Combine in Crockpot: Place diced vegetables in the slow cooker. Top with chicken. Pour in chicken broth and sprinkle with thyme, rosemary, garlic powder, salt, and pepper. Stir gently.
- 3. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and easily shreddable.
- 4. Add Rice: About 1.5-2 hours before the end of cooking, remove chicken and set aside. Add wild rice blend to the Crockpot, stir, and replace lid. Continue cooking until rice is tender.
- 5. Shred Chicken: While rice cooks, shred the chicken using two forks. Return shredded chicken to the Crockpot once rice is done.
- 6. Thicken and Cream: In a small bowl, whisk flour or cornstarch with cold water to form a smooth slurry. Stir slurry into the soup. Slowly pour in half-and-half or heavy cream, stirring constantly. Cook on HIGH for another 15-30 minutes, or until soup thickens to desired consistency. Taste and adjust seasonings.
- 7. Serve: Ladle into bowls, garnish with fresh herbs if desired, and serve hot with crusty bread.
- Prep Time: 20 mins
- Cook Time: 3-8 hours