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

Crockpot Chicken Wild Rice Soup: Full of veggies, tender chicken, and seasoned wild rice. Just add to slow cooker and enjoy the delicious aromas until dinner.

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

A bowl filled with crockpot chicken-wild rice soup, ready to be eaten, showcasing a delicious and comforting meal.

Crockpot Chicken Wild Rice Soup

This soup has been one of my favorite soups ever since I can remember. I make it at least every other week all winter long. 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 (hi Sweet Potato Salad), 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.  Put all the ingredients in the slow cooker, cooking everything, shredding the meat, and putting it back in the slow cooker for a hearty meal.

Ingredients In Crockpot Chicken Wild Rice Soup

  1. Chicken: Main protein; adds flavor. Use rotisserie chicken for stovetop.
  2. Wild Rice Blend: Provides a hearty base.
  3. Onion, Carrot, Celery, Garlic: Flavor base; adds depth.
  4. Sweet Potato: Adds sweetness and texture.
  5. Chicken Stock/Broth: Forms the savory liquid base.
  6. Butter and Flour: Make a roux to thicken the soup.
  7. Milk: Adds creaminess to the crockpot chicken wild rice soup.
  8. Seasonings: Enhance flavor and complexity.

Making the cream sauce and adding it to the slow cooker, enhancing the creaminess and flavor of the chicken wild rice soup in crockpot.

How To Make Crockpot Chicken Wild Rice Soup

  1. Add Ingredients: Trimmed chicken, wild rice, diced onion, carrot, celery, garlic, sweet potato, seasonings, and chicken broth to slow cooker.
  2. Cook: On low for 5-8 hours or high for 3.5-5 hours.
  3. Make Cream Mixture: Near end, combine butter, flour, and milk; simmer until thickened.
  4. Shred Chicken: Shred cooked chicken and return to slow cooker.
  5. Stir in Cream Mixture: Adjust thickness if necessary.
  6. Serve: Remove bay leaves from crockpot chicken wild rice soup and garnish with optional fresh herbs.

Adding the cream mixture into the slow cooker, stirring it in, and the soup is now ready to be served, a creamy and delicious meal.


  • Refrigerate leftover crockpot chicken wild rice soup in an airtight container for 2-3 days. Note that rice continues to absorb surrounding liquid, so thin with broth when reheating.
  • Freezing is not recommended.

A bowl filled with the finished crockpot chicken and wild rice soup, topped with fresh herbs, showcasing a flavorful and hearty meal ready to be enjoyed.

What To Serve Alongside This Soup

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Crockpot Chicken Wild Rice Soup

5 from 12 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!
A bowl filled with crockpot chicken-wild rice soup, ready to be eaten, showcasing a delicious and comforting meal.
Print Recipe

Crockpot Chicken Wild Rice Soup

A bowl filled with crockpot chicken-wild rice soup, ready to be eaten, showcasing a delicious and comforting meal.
5 from 12 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
Chelsea Lords
Calories 633kcal


  • 6 quart slow cooker


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


  • 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


  • 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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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5 from 12 votes (2 ratings without comment)

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Recipe Rating


  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
    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 🙂

      1. My husband also doesn’t like wild rice so I’m planning to make this with brown rice instead! How much liquid would you leave out if you are cooking the rice separately? I also wondered if I could just add the rice into the crockpot part of the way through the cook time instead of cooking separately!

  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 🙂

  9. 5 stars
    Made this last night and my husband and I loved it! Delicious, nutritious, and pretty much fail-proof. Thanks for a great recipe!

  10. This is my first recipe of your I don’t really like. All others are 5 stars! This just tasted bland to me. Maybe it’s the sweet potatoes. I don’t know. But I kept adding salt at the end and it wasn’t helping.

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