Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Crockpot Chicken Wild Rice Soup

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


  • 6 quart slow cooker


  • 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


  • 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!



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.


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