Wild rice and chicken breasts cook together in a broth seasoned with thyme, rosemary, and bay leaves. Sliced cremini mushrooms go in near the end, followed by shredded chicken and a milk mixture thickened on the stove. The result is a creamy slow cooker chicken and wild rice soup with enough body to hold the vegetables and rice in each spoonful. The slow cooker does most of the work before the final sauce comes together.

Why You’ll Love This Recipe Slow Cooker Chicken and Wild Rice Soup

The chicken, rice, onion, carrots, and celery cook together, so the broth picks up flavor while the rice softens. Sliced mushrooms go in for the final half hour, which gives them time to cook while keeping them distinct from the other vegetables. The butter-and-flour mixture thickens the milk and half-and-half before they go into the soup. You can see how thick the finished broth is before deciding whether to add a splash more half-and-half.

Kitchen Tools You’ll Need

• 6-quart slow cooker
• Cutting board and knife
• Vegetable peeler
• Measuring cups and spoons
• Two forks
• Saucepan
• Whisk
• Cooking spoon
• Ladle

Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 1 cup wild rice
• 6 cups chicken stock
• 1 onion diced
• 3 cloves garlic minced
• 3 carrots peeled and diced
• 3 celery stalks diced
• 1 pound cremini mushrooms thinly sliced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 cup milk
• 1 cup half and half
• 2 tablespoons fresh parsley chopped
• Kosher salt to taste
• Freshly ground black pepper to taste

How to Make Slow Cooker Chicken and Wild Rice Soup

Step 1. Season the chicken breasts generously with kosher salt and freshly ground black pepper, then put them in a 6-quart slow cooker. The breasts cook whole in the stock and are shredded later.

Step 2. Add the chicken stock, wild rice, diced onion, minced garlic, carrots, celery, thyme, rosemary, and bay leaves to the slow cooker. Season with more salt and pepper as needed. Cover and cook on low for 6 to 8 hours. When 30 minutes of cooking time remain, stir in the thinly sliced cremini mushrooms. Adding them at this point gives the mushrooms time to soften while the rice and chicken finish cooking.

Step 3. At the end of the cooking time, lift the chicken breasts out of the slow cooker. Pull each one apart with two forks until the meat is shredded. The loose shreds will spread through the broth when the chicken goes back in.

Step 4. Melt the butter in a separate saucepan over medium heat. Add the flour and whisk for about 1 minute, until the mixture turns lightly brown. Gradually whisk in the milk and half-and-half. Cook for about 4 to 5 minutes, until the mixture thickens. Pouring in the dairy gradually helps the flour blend into a smooth sauce. Season with salt and pepper if needed.

Step 5. Return the shredded chicken to the slow cooker and stir in the thickened milk mixture. Stir until the broth looks evenly creamy and the chicken is distributed throughout the pot. If the soup is thicker than you like, add a little more half-and-half to loosen it.

Step 6. Serve the soup right away. For a fresh finish, sprinkle the chopped parsley over each bowl if desired.

Serving Suggestions

Ladle the soup into bowls while it’s hot, scooping down through the broth for some rice, shredded chicken, and mushrooms in each serving. The rice and chicken make it substantial enough for dinner on its own. Chopped parsley adds a fresh note against the creamy broth and earthy mushrooms, and it’s easy to offer it at the table so everyone can add as much as they like. For a family meal, serve directly from the slow cooker once the milk mixture and chicken are stirred in. The broth is easiest to portion while it’s warm and still flows freely from the ladle.

Pro Tips for Best Results

• Keep the mushroom slices fairly even so they soften at about the same rate during the final half hour.
• Watch for a light brown color in the butter and flour before you start adding the dairy.
• Judge the consistency after the milk mixture is fully stirred into the broth. The saucepan mixture will look thicker on its own.

Common Mistakes to Avoid

1. Skipping the seasoning on the chicken. Salt and pepper go on the breasts before the stock is added, so the chicken starts out seasoned. The broth can then be seasoned separately as needed.
2. Adding the mushrooms at the beginning. Thin slices can lose their texture over a long cook. Stir them in with 30 minutes left so they soften and still have some bite.
3. Cutting the chicken into chunks instead of shredding it. Larger pieces can make it harder to get chicken in each spoonful. Once the breasts finish cooking, use two forks to pull them into smaller pieces.
4. Rushing the butter and flour. The mixture needs about a minute of whisking to turn lightly brown. Use that color as your cue to start adding the milk and half-and-half.
5. Adding the dairy all at once. A splash at a time is easier to whisk into the flour mixture. Adding it gradually helps the sauce turn smooth before it thickens.
6. Thinning the soup before the sauce is fully mixed in. The broth can look thicker in spots as you first stir. Mix it thoroughly, then add more half-and-half only if the soup is still too thick for your taste.

Variations & Substitutions

For 1 cup of half-and-half, use ¾ cup whole milk plus ¼ cup heavy cream. If you have skim or low-fat milk, use ⅔ cup milk plus ⅓ cup heavy cream. Either mixture replaces only the half-and-half in the recipe. Use the separate cup of milk as listed.

Storage & Reheating

Storage & Reheating

Refrigerate: Divide leftover soup into shallow, airtight containers and refrigerate within 2 hours of cooking. Store for 3 to 4 days.

Freeze: Freeze individual portions for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator. The creamy broth may separate slightly after thawing, so give it a good stir as it reheats.

Reheat: Warm the soup in a saucepan, stirring occasionally, and bring it to a boil. The wild rice can absorb some of the broth as it sits. If the soup is thicker than you like, stir in a splash of chicken stock before reheating.

Nutrition Information

Frequently Asked Questions

Can I make this recipe ahead of time?

The recipe is written to serve as soon as you stir in the shredded chicken and the thickened milk mixture. For planning purposes, allow 6 to 8 hours on low in the slow cooker. The mushrooms go in during the last 30 minutes of that time, and the dairy mixture is made separately near the end.

How long does it last in the fridge?

A refrigerator storage duration is unavailable for this recipe.

Can I freeze this recipe?

Freezing instructions are unavailable for this recipe.

What can I substitute for one ingredient?

Replace 1 cup of half-and-half with ¾ cup whole milk and ¼ cup heavy cream. You can also use ⅔ cup skim or low-fat milk with ⅓ cup heavy cream. Measure the separate cup of milk independently so the sauce has the total amount of dairy called for.

Why didn’t my recipe turn out as expected?

If the sauce was lumpy, the milk may have gone in too quickly. Whisk it into the butter and flour gradually and give the mixture time to thicken in the saucepan. If the mushrooms were softer than you wanted, check when they went into the slow cooker. Thinly sliced cremini mushrooms only need the final 30 minutes in this recipe.

Final Thoughts

This soup comes together in two parts. The slow cooker softens the wild rice and vegetables while the chicken cooks in the seasoned stock. The saucepan gives you a chance to thicken the milk and half-and-half before they go into the broth. By the time you shred the chicken, the mushrooms have had their short turn in the pot. Stir everything together and check how it flows from the spoon. A splash more half-and-half loosens a thick batch, and a little chopped parsley adds a fresh finish just before the bowls go to the table.

Slow Cooker Chicken and Wild Rice Soup

Chicken breasts, wild rice, and vegetables simmer in a slow cooker with thyme, rosemary, and bay leaves. Cremini mushrooms go in during the last 30 minutes, and a thickened mixture of milk and half-and-half gives the broth a creamy finish.

Print Recipe Pin Recipe

Cook Time 6 hours hrs

Course Main Course, Soup

Calories 350 kcal

Equipment

• 6-quart Slow Cooker
• Cutting Board and Knife
• Vegetable peeler
• Measuring cups and spoons
• Two Forks
• Saucepan
• Whisk
• Cooking spoon
• Ladle

Ingredients

  

Soup

• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup wild rice
• 6 cups chicken stock
• 1 onion diced
• 3 cloves garlic minced
• 3 carrots peeled and diced
• 3 stalks celery diced
• 1 pound cremini mushrooms thinly sliced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• kosher salt to taste
• freshly ground black pepper to taste

Creamy Finish

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup half-and-half plus more if needed to thin the soup
• 2 tbsp fresh parsley chopped, optional garnish

Instructions

 

• Season the chicken breasts with kosher salt and freshly ground black pepper. Place them whole in a 6-quart slow cooker.
• Add the chicken stock, wild rice, onion, garlic, carrots, celery, thyme, rosemary, and bay leaves. Season with more salt and pepper as needed. Cover and cook on low for 6 to 8 hours, stirring in the sliced mushrooms during the final 30 minutes.
• When the rice is tender and the chicken reaches 165°F (74°C), transfer the chicken to a cutting board and shred it with two forks. Remove and discard the bay leaves.
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until lightly browned. Gradually whisk in the milk and half-and-half. Cook for 4 to 5 minutes, whisking, until thickened. Season with salt and pepper if needed.
• Return the shredded chicken to the slow cooker and stir in the thickened milk mixture until the broth is evenly creamy. If the soup is still too thick, stir in a splash of half-and-half.
• Ladle into bowls and serve hot. Garnish with chopped parsley, if desired.

Notes

Timing: The listed cook time is the minimum slow-cooker time. Allow 6 to 8 hours on low, including the final 30 minutes for the mushrooms. The sauce takes about 5 to 6 minutes on the stove and can be made near the end of the slow-cooker time.

Half-and-half substitute: Replace 1 cup of half-and-half with 3/4 cup whole milk plus 1/4 cup heavy cream, or with 2/3 cup skim or low-fat milk plus 1/3 cup heavy cream. Keep the separate cup of milk in the recipe.

Storage: Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3 to 4 days. Freeze individual portions for 2 to 3 months for best quality, then thaw overnight in the refrigerator.

Reheating: Reheat in a saucepan and bring to a boil, stirring occasionally. If the broth has thickened, add a splash of chicken stock. The creamy broth may separate slightly after freezing; stir well as it reheats.

Keyword chicken, Creamy Soup, slow cooker, Wild Rice