Crockpot Chicken and Wild Rice Soup brings together tender chicken, chewy wild rice, mushrooms, carrots and celery in a creamy, thyme-scented broth. If you’re looking for an easy crockpot dinner that practically cooks itself, this cozy bowl is the one to make. Hi! Meet your new favorite comfort meal.

It’s creamy, hearty and packed with tender vegetables and shredded chicken, making every spoonful filling, flavorful and perfect for a cozy day. If slow-cooker dinners are your thing, our Slow Cooker Garlic Butter Beef Bites and Potatoes belongs on your list too. And yes, that bag of WILD RICE finally gets its moment. Its chewy, nutty texture works beautifully here and doesn’t disappoint.

Crockpot Chicken and Wild Rice Soup with shredded chicken, wild rice, carrots, celery and cremini mushrooms Recipe focus: chicken and wild rice soup crockpot.

The grains soak up the savory broth, while the chicken becomes fork-tender and the vegetables soften without turning to mush. This recipe is especially useful for: chicken and wild rice soup crockpot, chicken wild rice soup crockpot.

The Secret to Perfect Crockpot Chicken and Wild Rice Soup

Crockpot Chicken and Wild Rice Soup works because cultivated wild rice needs long moist heat to split and soften without turning mushy. Keeping the cooker on LOW for 5 1/2 to 6 1/2 hours also gives the vegetables time to flavor the broth.

If you love that hands-off method, try Crockpot Healthy White Chicken Chili next. The cream and cornstarch go in only after the chicken reaches 165°F and the rice is tender.

Then 20 to 30 minutes on HIGH gelatinizes the starch while limiting prolonged dairy heat. That timing keeps the broth silky instead of pasty and lets the chicken remain distinct.

Shopping List

Ingredients for Crockpot Chicken and Wild Rice Soup including chicken breasts, cultivated wild rice, vegetables, Recipe focus: chicken wild rice soup crockpot.

Boneless skinless chicken breasts: Use two medium breasts of similar thickness so they reach 165°F at roughly the same time.
Cultivated wild rice: Rinse under cold water for about 30 seconds before adding so loose surface starch doesn’t cloud the broth excessively.
Carrots: Peel if desired and cut into 1/4-inch rounds so they soften without disappearing during the long cook.
Celery stalks: Cut into 1/4-inch slices so the pieces stay visible after several hours of slow cooking.
Yellow onion: Dice into small pieces so it softens fully and flavors the broth without leaving large onion chunks.
Cremini mushrooms: Wipe clean and quarter them so they keep a recognizable shape after slow cooking.
Garlic cloves: Mince finely so the garlic disperses through the broth instead of remaining in concentrated pieces.
Low-sodium chicken broth: Use a low-sodium broth so the soup can reduce slightly without becoming too salty.
Dried thyme: Rub it between your fingers before adding to release more aroma into the slow-cooking broth.
Dried rosemary: Crush it lightly before adding so the piney flavor spreads without leaving large needle-like pieces.
Bay leaves: Add them whole for slow infusion and remove both before the cream goes into the soup.
Kosher salt: Season the broth before cooking, then adjust only after the wild rice has softened and concentrated the flavors.
Black pepper: Use freshly ground pepper for visible flecks and a warmer finish in the creamy broth.
Heavy whipping cream: Add near the end of cooking so the dairy stays smooth and gives the broth a silky beige color.
Cornstarch: Whisk with cold water before adding so it thickens the broth without forming small starch lumps.
Cold water: Use it to dissolve the cornstarch completely before the slurry meets the hot soup.
Fresh flat-leaf parsley: Chop just before serving and scatter over individual bowls for fresh color and a clean herbal note.
Fresh thyme: Use the tender leaves as a light finishing garnish so the final bowls echo the thyme in the broth.

Tools You’ll Need

6-quart slow cooker: A 6-quart slow cooker gives the chicken and wild rice enough liquid circulation, while a much larger cooker can evaporate broth faster and overcook the edges.
Chef’s knife: An 8-inch sharp chef’s knife makes the onion, carrot, celery and mushroom cuts consistent, while a dull blade crushes vegetables and slows prep.
Large cutting board: A board at least 12 by 18 inches gives enough room for vegetables and raw chicken, while a cramped board increases cross-contamination risk.
Instant-read thermometer: A fast digital thermometer confirms the chicken reaches 165°F, and a slow analog model can make you hold the cooker open too long.
Small mixing bowl: A 2-cup bowl gives enough room to dissolve the cornstarch smoothly, while a tiny dish makes lumps and splashing more likely.
Soup ladle: A 4-ounce ladle portions broth and solid ingredients together, while a shallow serving spoon tends to leave wild rice at the bottom.

How to Make Crockpot Chicken and Wild Rice Soup at Home

Step 1: Layer the chicken, wild rice and vegetables

Layering chicken, wild rice and vegetables for Crockpot Chicken and Wild Rice Soup Recipe focus: chicken wild rice soup crockpot.

Cut the yellow onion into a small dice and slice the carrots into 1/4-inch rounds. Slice the celery 1/4 inch thick and quarter the cremini mushrooms. Then place both boneless skinless chicken breasts in the slow cooker. Scatter the cultivated wild rice, onion, carrots, celery, mushrooms and minced garlic around them.

Start with ingredients refrigerated at 40°F or below and finish assembling within 15 minutes. Pour in the low-sodium chicken broth and add thyme, rosemary, bay leaves, kosher salt and black pepper. Stir around the chicken with slow sweeping motions so the wild rice settles into the liquid. You’ll see the rice distributed across the bottom while the chicken remains partly visible.

Don’t leave dry grains above the broth or they’ll cook unevenly. Full broth contact hydrates the wild rice evenly during the long cook.

Tip: Rinse 1 cup of cultivated wild rice under cold water for about 30 seconds to remove loose surface starch before adding it.

Step 2: Slow cook until the chicken and wild rice are tender

Tender chicken and split wild rice cooking for Crockpot Chicken and Wild Rice Soup Recipe focus: chicken and wild rice soup crockpot.

Cover and cook on LOW for 5 1/2 to 6 1/2 hours. At hour 5 1/2, check the thickest chicken breast with an instant-read thermometer. It must reach 165°F. Stir the wild rice and vegetables gently from the edges toward the center once during the final hour.

Keep the lid closed otherwise because repeated opening can extend the cooking time. The chicken will turn fully opaque and the wild rice grains will split open while staying slightly chewy. The carrots should yield to a fork without collapsing. You’ll smell thyme and savory chicken when the broth is ready.

Go much past 6 1/2 hours and lean chicken breast can become stringy. Low slow heat softens wild rice while keeping the chicken surrounded by moisture.

Tip: If your slow cooker runs hot, begin checking the chicken at 5 hours and remove it as soon as it reaches 165°F.

Step 3: Shred the chicken and fold it back into the soup

Shredded chicken folded into Crockpot Chicken and Wild Rice Soup with tender wild rice and vegetables Recipe focus: chicken wild rice soup crockpot.

Lift the chicken out once it reaches 165°F and let it sit for 5 minutes. Pull each breast into irregular bite-size shreds and chunks instead of tiny threads. Then return all the chicken to the slow cooker and fold it through the wild rice with broad gentle motions. Remove both bay leaves during this step so they don’t disappear among the rice.

The chicken should look moist and opaque with rough torn edges. Meanwhile, the broth will cling lightly to each shred while rice and vegetables redistribute throughout the cooker. If you shred the chicken while it’s scorching hot, it can lose more moisture and turn fibrous. (I used to shred it immediately.

Five minutes of rest gives noticeably juicier pieces. ) Brief resting lets the chicken fibers relax before pulling.

Tip: Keep some chicken pieces about 1 inch long because larger irregular shreds give the finished soup a more homemade texture.

Step 4: Stir in the cream and thicken the broth

Creamy thickened Crockpot Chicken and Wild Rice Soup with chicken, mushrooms, carrots and wild rice Recipe focus: chicken and wild rice soup crockpot.

Whisk the cornstarch into 1/4 cup cold water until no dry pockets remain. Stir the slurry into the slow cooker and pour in the heavy whipping cream. Then switch to HIGH and cook for 20 to 30 minutes.

Fold the soup from the bottom upward every 10 minutes so the thickening starch disperses instead of settling in one spot. The broth will change from light golden to creamy beige and become visibly silkier. At about minute 20, it should coat the back of a spoon without turning gluey.

You’ll still see distinct wild rice grains and vegetable pieces through the cream. Cook much longer than 30 minutes and the starch can make the soup overly thick. High heat gelatinizes the cornstarch quickly without prolonged boiling.

Tip: For a looser soup, keep 1/2 cup extra low-sodium chicken broth nearby and stir it in 2 tablespoons at a time.

Step 5: Ladle the soup and finish with parsley

Served bowl of Crockpot Chicken and Wild Rice Soup finished with parsley and thyme Recipe focus: chicken wild rice soup crockpot.

Turn the slow cooker to WARM and let the soup settle for 5 minutes. Aim to serve it near 160°F so it stays hot without scorching the cream. Stir once from bottom to top before portioning because wild rice naturally settles.

Ladle one generous serving into a deep bowl and scatter chopped flat-leaf parsley across the center with a few fresh thyme leaves. The finished Crockpot Chicken and Wild Rice Soup should look creamy beige with dark wild rice streaks and bright orange carrot rounds. Irregular chicken shreds and mushroom pieces should peek above the broth.

The surface won’t look perfectly smooth, and that’s exactly right. Letting it sit too long uncovered can form a skin and dull the creamy texture. Brief settling redistributes starch so each bowl has an even consistency.

Tip: Add 1 to 2 tablespoons of warm chicken broth to each bowl if the soup thickens while sitting on the WARM setting.

Tips for Perfect Crockpot Chicken and Wild Rice Soup

Cook on LOW for 5 1/2 to 6 1/2 hours instead of HIGH whenever possible because the wild rice opens more evenly and the chicken stays noticeably juicier.
Slice the carrots into even 1/4-inch rounds so they soften at the same rate. Thick pieces can still feel firm after 6 hours.
Wait until the chicken reaches 165°F before shredding it and let it rest for 5 minutes. The fibers stay moist and pull apart more cleanly.
Stir the cream and cornstarch mixture every 10 minutes during the final 20 to 30 minutes on HIGH. This prevents heavier starch from settling near the bottom.
Taste the soup only after the wild rice finishes cooking because the broth naturally concentrates during the long simmer. You may need only 1/4 teaspoon more salt.
Finish each bowl with 1 tablespoon chopped fresh parsley and a few thyme leaves. The fresh herbs brighten the rich broth without changing the creamy texture.

Add 1 cup baby spinach during the final 5 minutes for extra color and a mild earthy flavor.
Stir in 1/2 teaspoon crushed red pepper flakes with the herbs if you enjoy a gentle kick of heat.
Replace the cremini mushrooms with shiitake mushrooms for a deeper savory flavor and slightly firmer texture.
Mix in 1/2 cup freshly grated Parmesan during the final 10 minutes for a richer broth with a subtle nutty finish.

Make It Your Own

Heavy whipping cream: Use 1 cup full-fat canned coconut milk — The broth stays creamy but picks up a mild coconut flavor. Stir it in during the last 20 minutes just like the cream so it doesn’t separate.
Boneless skinless chicken breasts: Use 2 pounds boneless skinless chicken thighs — Thighs stay juicier after 6 hours on LOW and develop a slightly richer flavor. Check for an internal temperature of 165°F before shredding.
Cultivated wild rice: Use a wild rice blend — Reduce the cooking time by about 30 to 45 minutes because blends often contain softer grains. The finished soup will be less chewy but still hearty.
Cornstarch: Use 3 tablespoons arrowroot powder — Whisk it with cold water first and add it below 185°F if possible. The broth stays glossy but shouldn’t be boiled for long after thickening.
Low-sodium chicken broth: Use low-sodium vegetable broth — The soup becomes slightly lighter and more herb-forward. For another comforting meat-free meal, pair dinner with Sourdough Discard Focaccia (easy No-waste Recipe) for dipping.

How to Store Crockpot Chicken and Wild Rice Soup

Store Crockpot Chicken and Wild Rice Soup in airtight containers within 2 hours of cooking. It keeps well in the refrigerator for up to 4 days.

Freeze individual portions for up to 3 months with a little headspace because the soup expands as it freezes. Reheat refrigerated soup gently over medium-low heat until it reaches 165°F, or microwave in 60-second intervals while stirring between each round.

Add 2 to 4 tablespoons of chicken broth if it has thickened. Discard the soup if it smells sour, looks separated with discoloration or has been left at room temperature longer than 2 hours.

Crockpot Chicken and Wild Rice Soup

This easy Crockpot Chicken and Wild Rice Soup is built for quick prep and simple weeknight dinner ideas, with tender shredded chicken, earthy wild rice and a creamy broth that smells like thyme and garlic. The best part is the texture: soft carrots, chewy rice and silky broth in every spoonful. What makes this version different is the trick of adding cream and a cornstarch slurry near the end, so the healthy comfort-food Search focus: chicken and wild rice soup crockpot.

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Course: Dinner

Cuisine: American

Keyword: chicken and wild rice soup crockpot Crockpot Chicken and Wild Rice Soup

Prep Time: 20

Cook Time: 6 30

Total Time: 6 50

Servings:

Ingredients

2 pounds Boneless skinless chicken breasts Use two medium breasts of similar thickness so they reach 165°F at roughly the same time.
1 cup Cultivated wild rice Rinse under cold water for about 30 seconds before adding so loose surface starch doesn’t cloud the broth excessively.
3 medium Carrots Peel if desired and cut into 1/4-inch rounds so they soften without disappearing during the long cook.
3 large Celery stalks Cut into 1/4-inch slices so the pieces stay visible after several hours of slow cooking.
1 medium Yellow onion Dice into small pieces so it softens fully and flavors the broth without leaving large onion chunks.
8 ounces Cremini mushrooms Wipe clean and quarter them so they keep a recognizable shape after slow cooking.
4 large Garlic cloves Mince finely so the garlic disperses through the broth instead of remaining in concentrated pieces.
6 cups Low-sodium chicken broth Use a low-sodium broth so the soup can reduce slightly without becoming too salty.
1 teaspoon Dried thyme Rub it between your fingers before adding to release more aroma into the slow-cooking broth.
1/2 teaspoon Dried rosemary Crush it lightly before adding so the piney flavor spreads without leaving large needle-like pieces.
2 large Bay leaves Add them whole for slow infusion and remove both before the cream goes into the soup.
1 1/2 teaspoons Kosher salt Season the broth before cooking, then adjust only after the wild rice has softened and concentrated the flavors.
3/4 teaspoon Black pepper Use freshly ground pepper for visible flecks and a warmer finish in the creamy broth.
1 cup Heavy whipping cream Add near the end of cooking so the dairy stays smooth and gives the broth a silky beige color.
3 tablespoons Cornstarch Whisk with cold water before adding so it thickens the broth without forming small starch lumps.
1/4 cup Cold water Use it to dissolve the cornstarch completely before the slurry meets the hot soup.
1/4 cup Fresh flat-leaf parsley Chop just before serving and scatter over individual bowls for fresh color and a clean herbal note.
2 teaspoons Fresh thyme Use the tender leaves as a light finishing garnish so the final bowls echo the thyme in the broth.

Instructions

Cut the yellow onion into a small dice and slice the carrots into 1/4-inch rounds. Slice the celery 1/4 inch thick and quarter the cremini mushrooms. Then place both boneless skinless chicken breasts in the slow cooker. Scatter the cultivated wild rice, onion, carrots, celery, mushrooms and minced garlic around them. Start with ingredients refrigerated at 40°F or below and finish assembling within 15 minutes. Pour in the low-sodium chicken broth and add thyme, rosemary, bay leaves, kosher salt and black pepper. Stir around the chicken with slow sweeping motions so the wild rice settles into the liquid. You’ll see the rice distributed across the bottom while the chicken remains partly visible. Don’t leave dry grains above the broth or they’ll cook unevenly. Full broth contact hydrates the wild rice evenly during the long cook.
Cover and cook on LOW for 5 1/2 to 6 1/2 hours. At hour 5 1/2, check the thickest chicken breast with an instant-read thermometer. It must reach 165°F. Stir the wild rice and vegetables gently from the edges toward the center once during the final hour. Keep the lid closed otherwise because repeated opening can extend the cooking time. The chicken will turn fully opaque and the wild rice grains will split open while staying slightly chewy. The carrots should yield to a fork without collapsing. You’ll smell thyme and savory chicken when the broth is ready. Go much past 6 1/2 hours and lean chicken breast can become stringy. Low slow heat softens wild rice while keeping the chicken surrounded by moisture.
Lift the chicken out once it reaches 165°F and let it sit for 5 minutes. Pull each breast into irregular bite-size shreds and chunks instead of tiny threads. Then return all the chicken to the slow cooker and fold it through the wild rice with broad gentle motions. Remove both bay leaves during this step so they don’t disappear among the rice. The chicken should look moist and opaque with rough torn edges. Meanwhile, the broth will cling lightly to each shred while rice and vegetables redistribute throughout the cooker. If you shred the chicken while it’s scorching hot, it can lose more moisture and turn fibrous. (I used to shred it immediately. Five minutes of rest gives noticeably juicier pieces.) Brief resting lets the chicken fibers relax before pulling.
Whisk the cornstarch into 1/4 cup cold water until no dry pockets remain. Stir the slurry into the slow cooker and pour in the heavy whipping cream. Then switch to HIGH and cook for 20 to 30 minutes. Fold the soup from the bottom upward every 10 minutes so the thickening starch disperses instead of settling in one spot. The broth will change from light golden to creamy beige and become visibly silkier. At about minute 20, it should coat the back of a spoon without turning gluey. You’ll still see distinct wild rice grains and vegetable pieces through the cream. Cook much longer than 30 minutes and the starch can make the soup overly thick. High heat gelatinizes the cornstarch quickly without prolonged boiling.
Turn the slow cooker to WARM and let the soup settle for 5 minutes. Aim to serve it near 160°F so it stays hot without scorching the cream. Stir once from bottom to top before portioning because wild rice naturally settles. Ladle one generous serving into a deep bowl and scatter chopped flat-leaf parsley across the center with a few fresh thyme leaves. The finished Crockpot Chicken and Wild Rice Soup should look creamy beige with dark wild rice streaks and bright orange carrot rounds. Irregular chicken shreds and mushroom pieces should peek above the broth. The surface won’t look perfectly smooth, and that’s exactly right. Letting it sit too long uncovered can form a skin and dull the creamy texture. Brief settling redistributes starch so each bowl has an even consistency.

Notes

Store Crockpot Chicken and Wild Rice Soup in airtight containers within 2 hours of cooking. It keeps well in the refrigerator for up to 4 days. Freeze individual portions for up to 3 months with a little headspace because the soup expands as it freezes. Reheat refrigerated soup gently over medium-low heat until it reaches 165°F, or microwave in 60-second intervals while stirring between each round. Add 2 to 4 tablespoons of chicken broth if it has thickened. Discard the soup if it smells sour, looks separated with discoloration or has been left at room temperature longer than 2 hours.

Common Questions About Crockpot Chicken and Wild Rice Soup

Can I make this soup a day ahead?

Yes. Cook the soup completely, cool it within 2 hours and refrigerate it in an airtight container for up to 24 hours before serving. Reheat gently over medium-low heat or about 165°F while stirring occasionally, then add a splash of broth if it has thickened overnight.

Why is my soup too thick?

Wild rice keeps absorbing liquid as it rests, especially after chilling. Stir in 1/4 to 1/2 cup warm chicken broth while reheating until the soup reaches your preferred consistency, then warm it gently instead of boiling.

Can I freeze Crockpot Chicken and Wild Rice Soup?

Yes, although the creamy broth may separate slightly after thawing. Freeze it in airtight containers for up to 3 months, thaw overnight in the refrigerator and reheat slowly while whisking gently until smooth again.

Can I double the recipe?

Yes, but only if your slow cooker holds at least 8 quarts without filling above two-thirds full. The cooking time usually stays close to 6 to 7 hours on LOW, but always confirm the chicken reaches 165°F before shredding.

What should I serve with this soup?

A thick slice of crusty bread or homemade focaccia works beautifully because it soaks up the creamy broth. If you want another cozy dinner, serve it with Slow Cooker Garlic Butter Beef Bites and Potatoes on another night for a similar comfort-food menu.

In Conclusion

One of my signature cozy recipes! Crockpot Chicken and Wild Rice Soup is made in the slow cooker with tender chicken, earthy grains and a creamy, herb-scented broth. It does take a little patience, but the soft, chewy rice and rich broth are worth the wait.

This recipe makes 6 generous servings, with plenty of chicken and vegetables in every bowl. If you’re looking at chicken wild rice soup crockpot ideas, this version is perfect for your next cozy dinner. Serve it with our Sourdough Discard Focaccia (easy No-waste Recipe) on the side, then let me know how your bowl turned out.

Readers also use it for: chicken and wild rice soup crockpot.

Wild rice isn’t actually rice. It’s the seed of a North American aquatic grass, which is why it stays pleasantly chewy even after hours of slow, gentle cooking.