Slow Cooker Chicken and Wild Rice Soup

Well, the slow cooker infatuation continues.

I mentioned last week I was hoping to share a stellar slow cooker soup and after a few trial runs, I’m happy to say, this slow cooker creamy chicken and wild rice soup is here in all it’s delicious, dinner-without-hardly-any-work glory.

Talk about a simple, hearty, delicious soup perfect for this time of year.

There’s no precooking or crazy, fancy ingredients. It’s a wholesome soup bound to leave your tummy (and stress level) very, very happy.

A single batch of this is safe and wonderful and appropriate but if you want to get all crazy and live on the edge, just know that a quadrupled version (you know, in case you have a middle school teacher dinner to help out with or something like that) is also perfection.

If you are smart enough to split it into two enormous slow cookers to begin with instead of having to deal with overflowing soup later, that is.

As if that would ever happen to me. Ha!

Loosely based off an old favorite stovetop creamy chicken and wild rice soup, this slow cooker version is a bit more classic but still terribly delicious (I omitted a few of the unique flavors from the stovetop version and streamlined the ingredients a bit).

I love easy no-brainer meals like this that require little prep but are still yummy enough to think about all day long in anticipation of dinner.

Anticipating dinner is my favorite pastime. What about you?

Slow Cooker Chicken and Wild Rice Soup

One Year Ago: Classic Pumpkin Pie
Two Years Ago: Heavenly Blueberry and Cream Angel Dessert
Three Years Ago: Chocolate and Coconut Cream Pie Bars

Slow Cooker Chicken and Wild Rice Soup

Yield: Serves 6-8

Slow Cooker Chicken and Wild Rice Soup

If you don't have poultry seasoning on hand (Penzey's Spices has my favorite blend), try subbing in 1/2 teaspoon dried sage, 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary (I like to grind up dried rosemary before using in soups so the texture isn't crunchy).

I use the TruRoots sprouted rice/quinoa blend for this recipe which cooks fairly quickly. If you use brown rice or a wild rice blend, you may need the longer end of cooking time and may need to add more broth at the end (if the rice absorbs more liquid than the rice/quinoa blend), depending on how thick you want the soup.

Also, I haven't tried adding the milk/flour mixture at the beginning of cooking time but I think someone should and then report back (sorry to be bossy). UPDATE: Lauren, in the comments, added the flour/milk mixture at the beginning and said it worked great! Finally, the higher fat the milk (up to half-and-half), the creamier the soup will be.


  • 2-3 carrots, small diced (about 3/4 cup)
  • 3 stalks celery, small diced (about 3/4 cup)
  • 5 cups low-sodium chicken broth
  • 1 cup wild rice blend or rice/quinoa blend (see note above)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon poultry seasoning (see above for substitutions)
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 1 pound chicken breasts (about 2 medium)
  • 3/4 cup frozen corn kernels
  • 1 cup milk
  • 1/3 cup all-purpose flour


  1. Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
  2. Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
  3. Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
  4. Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.

Recipe Source: adapted from my favorite stovetop chicken and wild rice soup recipe + this recipe at Iowa Girl Eats

51 Responses to Slow Cooker Creamy Chicken and Wild Rice Soup

  1. Jane dees says:

    I made this soup using the Instant Pot today. I followed the recipe as is, putting it all in the IP and turning it on to pressure cook for 35 minutes. After it was done and pressure released I turned it on to sauté and added the milk and flour just as if in the slow cooker.
    It was perfection. Done in less than a hour instead of 7 hours in the slow cooker!

  2. Karen says:

    For those who want to or need to start this later in the day-and/or use frozen chicken.
    I put all ingredients in plus 2 frozen Costco(individually wrapped) chicken breasts for 2 hrs on HI. Removed chicken and continued cooking on hi for another 1-1/2 hrs. It was nice and thick at this point and I added corn and chicken. Heated through and it came out soo yummy! The Costco frozen chicken cooks fast and turn out moist! Love those things! Thanks for the recipe-I’ve made the more involved one and while I LOVE it-this totally works great!

  3. Jamie B says:

    I have this on my menu for this week, but I’m struggling to come up with a side dish that isn’t a carb or veggie since those are covered in the soup and I already have applesauce and lettuce salad on the menu for other days…..any suggestions??

  4. Isabelle says:

    Cautionary tale–DO NOT try this on high. Wild rice turned to disgusting mush and dinner was not salvageable 🙁

  5. Shallan says:

    I didn’t care for this recipe. I really wanted to like it but there just wasn’t much flavor. Maybe if I’d used half and half I would have liked the creamy flavor better. It was also really runny.

  6. Ruth says:

    Has anyone tried cooking this on high for more like 4 hours? I was planning on this for dinner but didn’t have time to prepare it in the morning so I put it together around noon using frozen thighs and a brown rice/quinoa mix – will it be ready by 4:30? I guess I’ll find out.

  7. Alisha says:

    Just wondering. Both the soups this is based on have onion in them. Why did you decide to remove it from this version?

    • Mel says:

      Mostly because sometimes I don’t love how onions cook (or rather, don’t cook) in the slow cooker so I omitted it. You could add it, though – or a dash of onion powder or something like that.

  8. Alison says:

    We really enjoyed this soup although my slow cooker cooked it way too fast–six hours with the rice and veggies was way too long. The rice blend I got had mostly dissolved and it needed quite a bit of broth to thin it out. It was still great though. I only cooked the chicken for two hours because I know chicken breasts always cook quickly in my crock pot. Next time I will cut down cooking time for the veggies and rice to about four hours.

  9. Sabrina says:

    I made this soup a couple weeks ago and it was delicious! So easy and hearty for a fall evening. I will make it again soon. I love all your recipes!

  10. Lauren says:

    This looks delicious! Definitely sounds good on a snowy day like today. I love Panera’s wild rice soup, and this looks like it could be an even-better homemade alternative!

    Thanks for sharing!

  11. Monica says:

    I made this yesterday and it was a huge hit! We had last minute dinner guests and they all loved it too. I used a wild rice blend, and ended up adding probably 3 cups water and an extra cup of milk/cream, and then more spices. I made your drop biscuits to go with it.

  12. Cami says:

    I added he milk and flour at the beginning and the soup did thicken, but the milk curdled a bit. I’d recommend adding the milk/flour mixture at the end.
    The flavor was great, though! Thanks for the recipe!

  13. Allison says:

    We made this for dinner last night and after three bites, my husband told me that it was definitely a keeper. Thanks for helping me keep my family happy at dinner!

  14. Kelsey says:

    I made this soup a few days ago and wasn’t impressed at all. I usually love all your recipes and look forward to trying them. I followed directions exactly even adding more chicken broth to thin it out but ended up with a thick, mushy and tasteless soup. I think adding the flour at end may have attributed to that. If I decide to make it again I may add flour/milk at beginning as some others have suggested.

  15. Patricia says:

    I made this soup a couple days after you posted the recipe. I always make chicken noodle soup, thought I would try something different. So easy and so flavorful. I have shared and shared this recipe. Great soup!

    I don’t make my own stock anymore so I use the chicken base Better Than Bouillon for the broth. I used Bobs Red Mill Wild and Brown Rice Blend. I did have to add extra broth because it was so thick. But I actually like it thicker.

    Thanks for your great recipes.

  16. Robin says:

    I used to get creamy wild rice soup at a restaurant that is closed now. I made this soup on the stovetop and halved it. I added a small onion and extra chicken broth because I wanted more liquid. I used chicken from a deli chicken. Very easy and delicious.

  17. Amy Weaver says:


    I can’t tell you how needed and appreciated all these slow cooker recipes are. They are a lifesaver for me! Keep up the great work!

  18. Melanie says:

    Made this using all quinoa and homogenized milk, and as a warning to others this was more stew than soup with those subs. Still super tasty and I highly recommend anyways, I added mushrooms, and broccoli because I’m always trying to get veggies into my toddler 🙂 I also added in the mustard powder and curry from your other cream soup recipe. Very delicious and easy

  19. Amber says:

    I made this soup right after breakfast on the day you posted it. I used frozen chicken breasts because I didn’t have time to thaw. I also doubled the recipe. I added a little bit of diced onion to the carrots and celery, and sautéed those veggies together for about 3 minutes in case they didn’t soften during cooking time (sometimes my slow cooker is unreliable about softening up the veggies). I used a brown rice/wild rice mix, too but other than those minor changes, I followed the recipe…and it was wonderful! We loved it. Oh, I used goat milk, not cow’s milk, to mix with the flour but still…it was lovely, filling, warm and comforting on a very cold snowy night. I made your Italian bread bowls to serve the soup. And as a major bonus and props to you, I took half the finished soup to our neighbors since they just had a new baby and the husband also just had surgery. That right there says how completely trustworthy your recipes are–I committed to taking the soup to my neighbor before ever tasting it myself because I knew it would be great. 🙂 Thank you so very much for all the work you put into your blog. I rely on it nearly every day of the week.

  20. Trish says:

    Just a quick question, I want to update my slow cooker. Do you have any recommendations? Which one do you use?

    Thanks for your time:)

    • Mel says:

      You and me both, Trish! My two slow cookers (a 4 1/2-quart and then a larger 6-quart oval one) are over 10 years old and showing signs of wear (one of them is missing the lid completely). I haven’t bought a new one so I don’t have a recommendation for the best ones on the market right now. I do know I prefer the kind that have the heavy, ceramic insert (as opposed to the flimsier metal inserts) only because I used a friend’s that was metal and it cooked much hotter and less evenly than the ones I have. I’ll keep you posted if/when I get a new one.

      • Lauren says:

        I bought a Hamilton Beach Stay & Go (6 qt) about a year ago and LOVE it. It cooks great, has a removable stoneware insert, has clips you can lock on for travel (great for potlucks), and even comes to a simmer at high temp which is great for thickening at the end. I highly recommend it!

      • Patricia says:

        Sounds like you have the same crockpots I do. I don’t think my bigger one cooks evenly, and is getting harder to keep clean. I have read excellent reports on the crockpot Lauren mentioned. Waiting to see what you buy Mel!

    • brenda says:

      I have a kitchen aid 6 quart crock pot and have had it for over 12 yrs. It still works amazing and looks great. I would highly recommend it,

  21. Anna says:

    I made this soup, but mine didn’t turn out very creamy even with adding a mixture of half and half and milk. I had a can of cream of chicken soup in the pantry so I added that and a bit more milk at the end and it turned out great.

  22. Emilee Keyes says:

    A little background
    1. I do not comment; I just stalk your blog. I feel comments take time away from your family and are unnecessary. So for me to leave a comment it must be note worthy.
    2. I adore your recipes and frequent your blog daily {the only fail I have had is getting my soups to thicken (even if I follow the recipe exactly – it is not your problem I can not make jello from a box)}
    I made this soup (on the stove top) this evening following a 10 hour day at work. It came together quicker than I had expected and was perfect for a cold evening at home.
    My husband was so impressed. He said that this was the best soup I had ever made and the consistency was perfect. I told him it was your recipe and replied with “ANOTHER HIGH FIVE FOR MEL!!”
    My daughter would not even try (for some reason my came out slightly grey looking) but once I mentioned that it was yours she decided it was actually really good.

    Thank you! Thank you for taking time out of your day to share your recipes and feeding my family. 🙂

    • Mel says:

      You are awesome, thanks for commenting! I’m so, so happy you loved the soup and seriously, huge points to you for even attempting dinner after a 10 hour work day.

  23. Lauren says:

    Hi, Mel. I am happy to report back that adding the flour/milk mix at the start of the cooking time yielded a yummy, creamy soup. This recipe was quite adaptable, too.
    I subbed in another veg, since I didn’t have celery on hand & added frozen chix breast with good results. This soup is delicious & hearty, a real crowd pleaser, & it makes lots & lots.

  24. Emily says:

    Oh, I love creamy chicken and wild rice soup. We’ve had it for our traditional Christmas Eve soup and bread dinner the past two years. My husband is dairy and gluten free now, so I thought it was off the table, but I think I could probably use almond or rice milk and cornstarch. Would you use the same amount of cornstarch or less?

    • Mel says:

      I’d probably use the same amount of cornstarch but usually cornstarch really benefits (to thicken effectively) if the soup comes to a simmer/boil so you might want to transfer the soup to a pot and finish it off that way (or if your high setting gets it to a simmer, you’d probably be ok).

  25. Deb says:

    Looks delicious, Mel! I’m gonna flag this as a recipe to use my turkey leftovers in a couple weeks!

  26. Paige says:

    This soup looks amazing! In high school I worked at a steak house in NY that made a soup just like this every winter. I’m going to have to make this during the winter so I can relive all the warm fuzzy feelings!


  27. Allison says:

    Looks yummy! We love wild rice and I am excited for the simplicity of a slow cooker recipe!

  28. Shelvy says:

    I made your classic stovetop version of this just the other day, and because lucky me, I’m allergic to rice, (I know. Weird and random, but true) I subbed orzo for it, and it was delicious! Quinoa is usually my rice substitute, so I can’t wait to try it in this! Yum!

  29. Kristen says:

    Mel this looks fantastic! I have been making your cream cheese chicken soup a lot lately and am wondering if I could crockpotize (that’s a word) the recipe using the same method you do here. Any thoughts?

    • Mel says:

      I like the new word, Kristen! You know, I’ve never made that cream cheese soup in the crockpot. I’m a little worried it’s a bit too milky – too dairy based if that makes sense. But, anything is worth a try! Let me know if you experiment and I’ll do the same.

  30. Teri S. says:

    It is also possible that if you do, hypothetically, serve this soup to a crowd of starving middle school teachers, they may, hypothetically, scrape the pot clean and fight over who gets to lick the serving spoon. Additionally, if you were to hypothetically also serve Mel’s rolls with this soup to said crowd, there might, hypothetically, be audible moaning involved. Hypothetically.

  31. Kris says:

    I made something similar to this last night with TruRoots sprouted rice/quinoa blend and it was good but was missing something. Can’t wait to try this with your magic touch with seasoning blends. Looks delicious! Thanks for sharing your recipes, Mel, you make the rest of us better by your generosity.

  32. Lucy says:

    Mel, this looks fabulous! When you say use a wild rice blend do you mean the kind you get in a box like Uncle Bens or do you mean real Minnesota wild rice?

    • foodgirldc says:

      It is definitely not Minnesota wild rice. You can tell just from the photo. Plus, there is no “blend” when it comes to MN wild rice.

    • Mel says:

      Hi Lucy – I’ve always used a blend like the TruRoots (sprouted wild, brown rice and quinoa). I wouldn’t use 100% Minnesota wild rice because of the texture but that’s just me. I have a feeling (although it would negate the recipe title) that it would be delicious with all brown rice. It’s pretty adaptable.

  33. Sheila says:

    Yes!! Another crock pot recipe! We were delighted with your crock pot roast beef sandwiches you posted last week. You make life so much more exciting. 🙂

  34. Lauren says:

    This looks divine, Mel. Especially during this busy time of year! Can’t wait to make this soup…today.

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