Crockpot Chicken Wild Rice Soup

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Slow cooker creamy chicken, sweet potato, and wild rice soup with extra veggies -- a dump it and forget about it dinner the whole family will love! NO Heavy Cream or Cream of X Soups!Delicious CROCKPOT soup! Recipe from chelseasmessyapron.com

Crockpot Chicken-Wild Rice Soup is loaded with lots of veggies, tender, succulent chicken and a deliciously seasoned wild rice blend. Throw everything into a slow cooker and enjoy the delicious aromas until dinnertime!

Pair this delicious, creamy soup with a tasty salad; this roasted veggie salad, this quinoa apple salad, or this chicken spinach salad.

 

Overhead image of Crockpot Chicken-Wild Rice Soup, in a bowl, ready to be eaten

Crockpot Chicken-Wild Rice Soup

Creamy Chicken-Wild Rice Soup has been one of my favorite soups ever since I can remember. I make it at least every other week all winter long and frequently in fall, as well. I’m so excited to finally be sharing my version with you all:  a simplified (thank you, slow cooker) soup with a unique veggie addition — sweet potatoes!

Roasted sweet potatoes are easily my family’s favorite side dish, so a few winters back, I randomly decided to add some leftover sweet potatoes to this soup. Since then, I have never made it any other way! The sweet potatoes add a mild sweetness, subtle heartiness and become amazingly tender in the slow cooker. 

This Crockpot Chicken-Wild Rice Soup comes together easily and quickly. There is a bit of upfront time required to prep the veggies, but below I’ll share some short-cut ideas!

Process shots-- images of all the ingredients being put in the slow cooker; everything cooking; the chicken being shredded; chicken added back to the soup.

Shortcut Suggestions

  • Purchase pre-diced sweet potatoes. Many stores sell peeled and diced sweet potatoes in the produce section of the grocery store. This is a real timesaver! 
  • Purchase pre-diced mirepoix (also called soup starter). You can find pre-chopped mirepoix (a French term for diced onion, carrot and celery) in the produce section of the store. If you’re in a super hurry, you can even use frozen mirepoix in Crockpot Chicken-Wild Rice Soup.
  • Use jarred garlic. Instead of mincing your own garlic, you can use jarred to save time. Alternatively, a garlic press yields fresh minced garlic in a fraction of the time that hand mincing takes.

Process shots-- images of the cream sauce being made and added to the slow cooker.

Crockpot Chicken-Wild Rice Soup tips

  • Chicken: Chicken thighs or chicken breasts both work in this soup, but we definitely prefer boneless, skinless chicken thighs. The meat is extremely tender, easier to shred and more forgiving (meat doesn’t dry out) if the soup cooks all day.
  • Small pieces: In order for the sweet potatoes to be cooked through in time, they need to be diced to 1/2-inch size. The smaller size means these dense vegetables will be as tender as everything else. The same goes for the onion, celery, and carrot — the smaller and more even the pieces the more evenly everything will cook.
  • Seasoning: As with all recipes, salt and pepper can make or break the dish. If you feel the soup is missing anything, add a pinch or two of salt and pepper, taste, and continue to add until the flavors sing. (More tips for seasoning soup here.) Fresh herbs, such as Italian parsley or fresh thyme can also add a lot to this Crockpot Chicken-Wild Rice Soup.

Two images: adding cream mixture into the slow cooker; stirring and ready to serve.

Wild rice

I’ve dyed an entire crockpot of soup purple a few times by using black rice; it can easily be mistaken for wild rice (read about differences here). The rice that I’ve had the best results with is this wild rice blend by Lundberg. I highly recommend that blend if you are able to find it, it’s typically near other varieties of rice, quinoa and couscous. 

QUICK TIP

What is poultry seasoning (also known as chicken seasoning)? It is a seasoning blend of dried herbs such as sage, rosemary, ground black pepper, and marjoram, among others. It’s a perfect complement to this Crockpot Chicken-Wild Rice soup. It can be found among other seasonings/spices at the grocery store or you can make your own.

Up-close overhead image of Crockpot Chicken-Wild Rice Soup.

What to Serve Alongside This Crockpot Chicken-Wild Rice Soup

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Crockpot Chicken Wild Rice Soup

5 from 8 votes
Crockpot Chicken Wild Rice Soup is loaded with lots of veggies, tender, succulent chicken, and a deliciously seasoned wild rice blend. Throw everything into a slow cooker and enjoy the delicious aromas until dinnertime!
Print Recipe

Crockpot Chicken Wild Rice Soup

5 from 8 votes
Crockpot Chicken Wild Rice Soup is loaded with lots of veggies, tender, succulent chicken, and a deliciously seasoned wild rice blend. Throw everything into a slow cooker and enjoy the delicious aromas until dinnertime!
Course Dinner, Main Course, Soup
Cuisine American
Keyword Crockpot Chicken Wild Rice Soup
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 6 -8 servings
Calories 633kcal

Equipment

  • 6 quart slow cooker

Ingredients

  • 3/4ths pound (360g) boneless skinless chicken thighs (4-5 thighs) (or chicken breasts) If making this on the stovetop, use 2 cups rotisserie chicken
  • 1 cup (175g) uncooked wild rice blend (See Note 1)
  • 1/2 cup (65g) finely diced yellow onion (1 small onion) (See Note 2)
  • 3/4 cup (97g) finely diced carrot (1 large carrot)
  • 3/4 cup (86g) finely diced celery (2 stalks celery)
  • 2 teaspoons minced garlic
  • 1 cup (140g) diced sweet potato (1 small)
  • 6 cups (1346 chicken stock or chicken broth
  • 1/2 cup (8 tbsp.; 113g) unsalted butter
  • 1/2 cup + 2 tablespoons (77g) white flour
  • 2 cups (458g) whole milk
  • Optional: fresh thyme, fresh parsley

Seasonings

  • 2 bay leaves
  • 1/2 teaspoon EACH: dried parsley, dried thyme
  • 1/4 teaspoon EACH: dried oregano, garlic powder, onion powder, dried sage
  • 1 teaspoon EACH: Italian seasoning, poultry/chicken seasoning
  • Salt and Pepper

Instructions

  • SLOW COOKER NOTE: I use a 6-quart crockpot for this recipe. If you have a size smaller than 5 quarts, halve this recipe so it will not spill over.
  • CHICKEN PREP: Trim the fat off the chicken. If using thighs, add to slow cooker whole. If adding breasts, cut each breast into 3-4 pieces then add to slow cooker.
  • SLOW COOKER: Place the uncooked wild rice blend, finely diced onion, finely diced carrot, finely diced celery, minced garlic, and diced sweet potato in the slow cooker with the chicken. Add all of the seasonings. Season to taste with salt and pepper (I add 1 teaspoon salt and 1 teaspoon pepper here). Pour chicken broth/stock over everything.
  • COOK: Stir, cover and cook on low for 5-8 hours or high for 3-1/2 to 5 hours-- until vegetables are tender and chicken is cooked through and shreds easily.
  • CREAM MIXTURE: About 30 minutes before the soup is done, heat the butter in a small pot over medium heat. Heat until melted and then slowly whisk in the flour. Allow to bubble and cook, whisking constantly for 1 minute. Gradually pour in 2 cups of the milk, whisking constantly as it is added. Allow mixture to simmer over medium-low heat until thickened, stirring occasionally.
  • SHRED CHICKEN: Once the soup is finished, remove the chicken to a small bowl and shred with two forks. Add back to the slow cooker. Stir in the cream mixture. Add up to add an additional cup of milk if the soup is too thick for your preference.
  • ENJOY: Remove the bay leaves. Taste and adjust seasonings ( I typically add an extra 1/4 teaspoon of salt and pepper). If desired, top soup with freshly chopped parsley or fresh thyme. Serve with crusty bread.
  • STORAGE: This soup stores well in the fridge for 3-4 days. Reheat over low heat, slowly to keep the soup from breaking. This soup does not freeze and thaw well because the dairy in it tends to separate and break.
  • STOVETOP INSTRUCTIONS: Heat 1 tablespoon butter and 1 tablespoon olive oil in a very large pot over medium-high heat. Add onion, celery, and carrots, and cook for 8-10 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for 30 seconds. Add in the chicken stock, wild rice, sweet potato, and all the seasonings (we add1 teaspoon salt and pepper). Stir to combine; bring soup to a simmer. Reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally. During those final 10 minutes, prepare the cream mixture (see instruction #5 above). Add the cream mixture to the soup and gently stir to combine. Stir in 2 cups shredded rotisserie chicken. Taste and adjust salt and pepper seasoning (we usually add another 1/4-1/2 teaspoon of each here, but add to preference). Serve warm garnished with fresh herbs as desired!

Recipe Notes

Note 1: Watch what wild rice you buy. Black or forbidden rice will dye the entire dish black. Wild rice is very sturdy and chewy, which is why so many packages of wild rice are actually a blend of wild rice and other grains. The combinations help make the final product much more pleasant to eat. We use the wild rice blend made by Lundberg. This wild rice blend yields soft and tender rice (sometimes can get a bit mushy if cooked too long). We don't mind this; it gives the soup a very thick and hearty texture. If you are concerned though, check on the rice at the earliest cook times.
Note 2: The smaller and more evenly these veggies are diced, the better the soup turns out. I dice the onion, celery and carrot very small and the sweet potato into 1/2-inch chunks.

Nutrition Facts

Serving: 1serving | Calories: 633kcal | Carbohydrates: 74g | Protein: 29g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 495mg | Potassium: 1019mg | Fiber: 6g | Sugar: 13g | Vitamin A: 11302IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 3mg

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25 Comments

  1. 5 stars
    That is the prettiest bowl of soup I’ve ever seen! I love all the flavors in this, and I’m a total soup person. I *always* crave soup. I am putting this on my list of recipes to try soon!

    1. This sounds terrific, I plan to make this right away. Question – are you using a “sweet potatoe” or a “yam”. Many folks call Yams sweet potatoes, but they are actually different from each other. I would guess that both would be tasty in this recipe… but I’m looking for your opinion on that.

      Thanks so much for the great blog!

      1. Yes either will work Sheena 🙂 But I do use a sweet potato in this soup. I hope you love it! And thank you for your compliment!

    1. Unfortunately not. If you frozen it before adding the cream base I think it would do okay. (Then add the cream base to the thawed soup)

  2. 5 stars
    HI!
    Is it possible to make it without slow cooker, because I don’t have one, unfortunately. Thank you! Recipe looks delicious!

  3. 5 stars
    This soup is absolutely delicious! I love the fact that you have incorporated sweet potatoes and wild rice in it! Thank you so much for sharing !

  4. I’m from the town of Lundberg farms! I can totally vouch for their rice 🙂 I’m definitely making this soon, looks delicious!

  5. Just made this and it was delicious! Both my picky eaters, 2 1/2 and 4, ate it up ?. My husband didn’t initially like the idea of sweet potatoes but loved the soup too.

  6. thank you for this recipe, I have loved wild rice and cream of chicken soup ever since Marie Callendars had the frozen soups decades ago but theirs had raw almonds and sherry in it so it was different; I was looking for a new recipe for wild rice (I was born in a state where wild rice is common) and chicken soup and yours sounds just right, as soon as it gets cooler. Our weather is still in the 90s in mid November but it should cool soon. I happen to already have about 4 of the Lundburg mixes and Trader Joes wild rice so I won’t even need to shop. We love sweet potatoes and I was struck by the question one of the posters had about using yams; yams here in California are over 10 dollars a pound as they are exported from tropical lands so we all eat sweet potatoes which are far prettier anyway with the orange flesh.

    1. You are welcome! 🙂 I hope you love this soup as soon as the weather cools down! Wow, are they really?! Here in Utah, yams are actually cheaper than sweet potatoes! Funny huh!

  7. Hi! I love your blog, I’m obsessed with soups and crockpot meals, so your stuff is the BEST! This is probably a funny question, but I don’t like wild rice, but this soup sounds amazing. Think it’ll taste good with quinoa or brown rice instead?

    1. Thank you so much, that is such a great compliment 🙂 I actually think this soup would be delicious with brown rice! I would cook it separately though since it would probably get mushy in the crockpot (and so also reduce the broth in the soup since a lot of it is meant for the wild rice) I hope you enjoy it Jamie 🙂

  8. 5 stars
    I love the fall flavored of this soup! Plus it’s a crockpot recipe-can’t go wrong!! But I have made this twice and while it tastes delicious, the rice has been mushy. The second time I cooked the very minimum time which helped but it still doesn’t look anything like the consistency in your pics! What am I missing?! My next attempt might be making the rice separate and adding it in at the end!

    1. Thanks so much Megan! Glad you’re enjoying the flavor, but I’d love to problem solve the rice with you. Are you using a wild rice blend or something different? Have you tried the Lundberg variety? (That’s what I use and have never had mushy rice!) Also, how long are you cooking the soup for? It might help to check the soup an hour or two earlier 🙂

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