Creamy Crockpot Chicken Wild Rice Soup
This Creamy Crockpot Chicken Wild Rice Soup is rich, cozy, and better than Panera. Made with tender chicken, vegetables, and hearty wild rice in a velvety broth—no heavy cream required.
Equipment
- slow cooker
- saucepan
- whisk
- cutting board
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup uncooked wild rice blend, rinsed
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tsp poultry seasoning
- 2 bay leaves
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- salt and pepper, to taste
- fresh parsley, for garnish
Instructions
- Add chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, poultry seasoning, and bay leaves to the slow cooker. Season with salt and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until rice is tender and chicken is cooked through.
- Remove chicken breasts, shred with two forks, and return to the slow cooker. Discard bay leaves.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk to create a smooth sauce.
- Stir the white sauce into the slow cooker. Let sit on LOW for 15 minutes until thickened.
- Taste, adjust seasoning, garnish with fresh parsley, and serve warm.
Notes
Always rinse wild rice before cooking to remove excess starch. Check rice texture around the 6-hour mark to prevent overcooking. For a dairy-free version, replace the roux with coconut milk and a cornstarch slurry.