Creamy Crockpot Chicken Wild Rice Soup | Lemons & Zest

Why I Keep Coming Back to This Soup

Oh man, let me tell you – this is my ultimate “I can’t even with this day” soup. You know the kind: cold outside, maybe the dog tracked mud in, and you just want something simmering away that makes the house smell like someone else’s grandma is cooking for you. (Joking, but only sort of.) The first time I made this for my family, I accidentally doubled the rice – it was less soup and more, uh, rice pudding with chicken. They still practically licked their bowls, so it clearly works both ways.

Why You’ll Actually Want a Second Bowl

I make this when I know we’ll be out late with a soccer game or, honestly, I just want dinner to cook itself. My family goes a bit bonkers for this because: 1) it’s ridiculously creamy, 2) the rice makes it feel hearty (almost borderline casserole, but in a good way), 3) leftovers are fantastic – I think it tastes better the next day, but don’t tell my husband because he always eats seconds right away. Sometimes I grumble because wild rice can take its sweet time to soften, but with the slow cooker, it just does its thing, and I can ignore it; I just have to stop myself from peeking too much.

What You’ll Need (and What You Can Totally Swap)

2-3 chicken breasts (sometimes I use rotisserie if it’s on sale or, if I’m feeling thrifty, chicken thighs; honestly, both work delightfully)
1 cup wild rice (don’t worry if you grab a wild rice blend; I do that when Meijer’s actual wild rice is out – no one seems to notice)
3 carrots, chopped (throw in parsnips if you’re feeling wild, but they do sweeten things)
2-3 celery stalks, sliced up chunky or fine – whatever you fancy that day
1 yellow onion, diced – or red, if that’s all you’ve got
4 cups chicken broth (sometimes I use a couple bouillon cubes with water if the cupboard’s a bit bare; it’s honestly fine either way)
3 fat cloves garlic, minced; or just a big spoonful of the jarred stuff
1 teaspoon dried thyme (I once accidentally used rosemary, and it totally worked)
Salt and pepper – I eyeball it but probably a good teaspoon of each?
1 cup half-and-half (or milk in a pinch, or all cream if you’re feeling extra – my grandmother swore by heavy cream but, you know, moderation)
1/4 cup flour (I’ve totally used gluten-free flour when my cousin visits)
2 tablespoons butter

Creamy Crockpot Chicken Wild Rice Soup | Lemons & Zest

How I Actually Throw This Together

Add the chicken (don’t bother chopping, I promise it shreds easier after cooking), rice, carrots, celery, onion, garlic, thyme, broth, and a pinch of salt and pepper to your slow cooker (mine is a 6-quart, but you can squish it into a smaller one if you halve the recipe).
Give it a gentle stir – or don’t, just be sure everything isn’t in a big pile.
Set the slow cooker to low for 7-8 hours or high for about 4. (I always do low, unless it’s already 2pm, and I forgot to start it, whoops.) Seriously, don’t worry if things look separated or a bit funky at this point – the magic happens later!
About 30 minutes before you want to eat, fish out the chicken (I use tongs, but forks are fine if you’re all out) and shred it. Throw it right back in – no need to be fancy.
In a small pot, melt the butter over medium-low, then whisk in the flour. Cook it for, like, a minute — not too long or it’ll brown (unless you like nutty flavors, which, why not?). Gradually pour in the half-and-half, whisking to avoid lumps. Stir till it’s smooth – takes about 3-5 minutes; this is where I usually sneak a taste (careful, it’s hot!).
Pour your creamy mix into the crockpot and give it a good stir. Put the lid back on, turn to warm, and let it meld for another 10-15 minutes. Taste and adjust salt if you need to (I almost always do!).
Ladle into your favorite bowls – don’t skip the crusty bread, it just feels wrong without it.

Random Notes I’ve Learned the Hard Way

If you use all heavy cream, it can taste almost like a chowder, but your arteries might protest.
Wild rice blends cook faster (that isn’t always a good thing if you go over time – they get mushy, so check sooner!)
Leftovers totally thicken up in the fridge, so sometimes I splash in a bit more broth when reheating. Microwaved soup should be watched, or you’ll have soup all over the microwave (not speaking form experience…)
Honestly, don’t freak if your soup looks a bit grayish – that’s just the rice color mixing. Still tastes dreamy.

Soup Experiments I’ve Actually Tried

Mushrooms: Add 2 cups sliced in with the carrots/celery. Adds earthy flavor, but my kid picks them out anyway.
Swap chicken for turkey – works perfectly post-Thanksgiving.
Vegan: Used coconut cream and veggie broth once. It was, well, not my favorite, but maybe I did something wrong?
Added a squeeze of lemon at the end – surprisingly brightens the whole thing!

What You Really Need (and What You Can Sub In)

A Crockpot/slow cooker – but actually, you can simmer this on the stovetop for about 2 hours. Lower and slower is still better.
Basic chef’s knife and a cutting board. Or, if you’re me on a lazy Sunday, pre-chopped mirepoix from Trader Joe’s saves so much time.
Whisk for the creamy flour mix. If you’re stuck, just use a fork and some elbow grease.
Ladle for serving – I use a measuring cup if the ladle’s gone MIA (tell me I’m not alone on this?).

If You (Somehow) Have Leftovers

Scoop into airtight containers. It’s good in the fridge for about 3 days – though honestly? In my house, it never lasts more than a day! You can freeze in single portions, but the rice does soften a bit more, which my teenager doesn’t like. Just microwave from chilled, adding a splash of broth or milk so it’s not super thick.

Serving – How I Like to Eat This

Big bowl, crusty bread to dunk (I love a good sourdough chunk), and a sprinkle of parsley or chives if I have them hanging around. Sometimes I toss in a small handful of shredded cheddar, but don’t tell the purists. Goes great alongside a basic green salad or even as a lunch Thermos for busy workdays. We sometimes do soup-and-sandwich night, which is wildly popular around here, especially with gooey grilled cheese. This garlic bread is a perfect side.

What I’ve Learned (Usually the Hard Way)

Don’t skimp the final simmer after adding the creamy bit — I once rushed this, and it tasted a little floury. Worth the few extra minutes.
Check your slow cooker isn’t set to “keep warm” when you mean “low”… or you’ll be waiting forever. (Yes, happened to me. Yes, I was very hungry by dinner!)
Actually, I find it works better if you use freshly chopped garlic instead of jarred, but do what you’ve gotta do.

Frequently Asked Questions (Real Ones)

Can I use brown or white rice? Yeah, but it cooks faster; check at 3–4 hours so it doesn’t go mushy. Wild rice holds its texture; other rices kinda don’t.
How do I make this dairy-free? Try oat milk or unsweetened almond and a plant-based butter. Coconut milk changes the flavor a bit, but if that’s your jam, go for it. (Actually, there’s a pretty solid dairy-free wild rice soup method here.)
Could I make it in an Instant Pot? Apparently yes, but, personally, I always default to slow cookers for soup. Set pressure cook for 35 minutes natural release, but remember, rice can get squishy.
Is it supposed to be this thick? Haha, yes! But if it gets more like stew than soup, just stir in more broth after cooking. Soup is forgiving.
Do I have to use fresh herbs? You don’t. Dried is fine—sometimes I toss in a little fresh parsley at the end for color because why not?

So, there’s my version of the coziest, creamy crockpot chicken wild rice soup. It’s not fancy, but it feels like a hug every time (and you will definitely want seconds—just saying). If you’re looking for more slow cooker inspiration, check out this roundup from The Kitchn – they’ve saved my dinnertime more than once!

Creamy Crockpot Chicken Wild Rice Soup | Lemons & Zest