There’s a certain kind of cold that makes you only want to eat dinner from a bowl and this Slow Cooker Chicken Wild Rice Soup is precisely the kind of comfort I reach for on those days. Full of classic, hearty flavor, it tastes like it simmered on the stove all afternoon with someone stirring it every twenty minutes, except none of that actually happened. Nope! You just dump it in a crockpot, walk away, and come back to something genuinely hearty and creamy. It’s about as easy as comfort food gets.

What Ingredients Do You Need for Slow Cooker Chicken Wild Rice Soup?

• Boneless, skinless chicken breasts.
• Garlic.
• Dried thyme and parsley.
• Carrots, celery, and onion.
• A bay leaf.
• Chicken broth.
• Uncooked wild rice or a wild rice blend… just not instant!
• Flour, heavy cream, and whole milk, whisked together at the end for that creamy finish.
• Salt and pepper.

Can I Use Only Wild Rice Instead of a Blend?

You can, and either one works here, but true wild rice takes longer to soften than a wild rice blend does, so you may need an extra hour or two of cook time if you go that route. Just don’t reach for a boxed rice mix in its place, since those are built for a much shorter cook time and will turn to mush in the slow cooker. Whichever you use, make sure it’s uncooked and not parboiled.

How Do You Make Slow Cooker Chicken Wild Rice Soup?

Season your chicken breasts and lay them in the bottom of the slow cooker, then top with the garlic, thyme, and parsley. Layer the onion, carrots, and celery on top, then add the broth, uncooked rice, and bay leaf. Cover and cook on low for 4 to 6 hours, until the rice is tender.

Once the chicken is cooked through, pull it out, shred or chop it, and return it to the slow cooker. Whisk together the flour, milk, and cream in a separate bowl until smooth, then slowly pour it in while stirring. Let everything cook on high a bit longer, stirring occasionally, until the soup thickens up the way you like it. Taste and season with salt and pepper before serving.