Slow Cooker Creamy Chicken and Wild Rice Soup (VIDEO)
Posted: 10/12/2015
This post may contain affiliate links. Please read my disclosure policy.
This slow cooker creamy chicken and wild rice soup will be the star of your winter cuisine! Perfect for chilly days.
You guys. Fall has officially arrived.
I’m no longer rolling up my skinny jeans.
I wore a scarf.
We turned on our heat.
I got out my slippers.
I haven’t worn a real coat yet, but it won’t be long.
I’ve been using my slow cooker more than I care to admit. But actually I use that baby all year round. In the winter, it creates irresistible comfort foods. In the summer, it cooks dinner without heating up your house. Winner, winner, chicken slow cooker dinner.
About this Creamy Chicken and Wild Rice Soup
Speaking of chicken slow cooker dinners (see what I did there?), I’m excited to share another recipe with you that’s part of my partnership with Just BARE® Chicken.
This slow cooker soup really couldn’t be easier to make. You just throw all the ingredients (except the cream) into the slow cooker and let it work its magic. Six to eight hours later, you have creamy delicious soup. The rice is tender and the chicken is ready to be shredded.
All you need to do is sit and take in the great smells of this creamy chicken and wild rice soup cooking all day in your house. Perfect for football Saturdays, Sunday night dinners or busy weeknight meals when you want to come home to a hot meal already made. It’s basically the perfect soup.
I like Just BARE’s boneless skinless chicken thighs in this creamy chicken and wild rice soup because they have a lot of really great flavor – but if you’re not a dark meat fan, feel free to use boneless skinless chicken breasts in this recipe. Or try this slow cooker chicken kale soup recipe, with chicken breasts, cannellini beans, and lots of veggies.
Enjoy – and stay warm!
Boneless skinless chicken thighs are so versatile.
I love the flavor that boneless skinless chicken thighs add to soups and main dishes. Here’s a few more recipes for you:
- Chicken Barley Soup with Butternut Squash and Kale
- Slow Cooker Moroccan Chicken Thighs
- Honey Balsamic Chicken Thighs
- Chicken Burger with Bacon, Leeks and Gouda
- Barley and Greens with Boneless Skinless Chicken Thighs
- Chicken Thighs Sheet Pan Dinner with Smashed Potatoes and Green Beans (Whole30 compliant)
- Slow Cooker BBQ Pulled Chicken (with cranberry sherry BBQ sauce)
- Crispy Chicken Thighs with Dijon and Dill (sheet pan dinner)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
-8 servings
This slow cooker creamy chicken and wild rice soup will be the star of your winter cuisine! Perfect for chilly days.
Ingredients
- 1 1/2 cups uncooked wild and brown rice blend (see notes)
- 1.5 pounds boneless, skinless chicken thighs
- 1 large onion, diced (a heaping cup)
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 bay leaves
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 cups no salt added chicken stock
- 3 cups water
- 1/2 cup heavy cream
- milk or water as necessary to thin soup
Instructions
- Combine all ingredients except cream in a large slow cooker.
- Cook on low for 6-8 hours.
- Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker.
- In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while stirring.
- Taste and season with salt and pepper as needed before serving.
Notes
I always use the inside stalks of celery with the leaves for soup – they have great flavor.
This turns out very stew-like. If you want it more soupy, I’d recommend using only 3/4 cup of rice rather than 1 1/2 cups. We love our soup stewy! DO NOT use quick-cooking or instant rice.
Nutrition Information
Serving: 1of 6, Calories: 381kcal, Carbohydrates: 21g, Protein: 35g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Cholesterol: 175mg, Sodium: 676mg, Fiber: 4g, Sugar: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Kim says
Turned out great. I did mine on low for 5 hours total. Added my rice at the halfway mark and final result was not mushy! Used all the liquid and about a cup more broth once I saw how much the rice expanded. I doubled the spices and seasoned my chicken separately prior to adding to pot….mainly because I was using less flavorful breasts vs. thighs. I think next time will add some mushrooms, but this is really nice and hearty.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Amanda says
Hi! Did I miss how much the serving size is? Thank you!
Rachel Gurk says
This is an older recipe, before we were providing that information. We’re in the process of redoing them, but a serving of soup is typically 1 – 1 1/2 cups.
Kim Persson says
Love this recipe! Use water plus bouillon cubes instead of the broth, gives a bit of extra salt plus chicken flavor. If it starts getting too thick while it is cooking, I just add more boiling water to cover the ingredients and, if need a bit more of a bouillon cube. I have a daughter who has a gluten allergy, this recipe is perfect for her and is a great favorite with her as well.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a review, it means a lot to me!
Renee says
Wondering if I could use noodles instead of rice? Not sure of the amount or how long they need to cook. Maybe put in a half hour before it’s done?
Rachel Gurk says
I haven’t tried that but it should work. Half hour before it’s done sounds good, or just cook them to al dente on the stove and stir them in. :)
lisa says
Can I use white rice instead of wild??
Rachel Gurk says
That should work, but it might get softer and a little mushy. I haven’t tried it, let me know if you give it a go!
Helen says
This is a fabulous recipe, I’ve made it so many times, I don’t use as much rice as stated because it’s a bit too thick.
Rachel Gurk says
Yes, it is definitely on the thicker side. Thanks for leaving a comment, I’m glad you like this recipe!
Fooo0000OOOoood says
Wowowowowah! Exactly what I hoped it would taste like! I added broccoli. Threw in sliced celery halfway through. Put the celery stalks with leaves, whole, in the beginning. I added 1.5 bouillon cubes. This is perfect for tonight. I live in Phoenix. The high was 54 today. The low will be 30. See?? It gets cozy soup weather here.
Rachel Gurk says
So glad you liked it! And I’m glad you get some soup weather, too! We have more than enough in Michigan, ha! :)
Jewelie says
Could you please tell us what setting to put the slow cooker on for best results. I know every slow cooker is different but maybe just to know whether to put it on a low or high setting. Otherwise I cant wait to eat this, it smells heavenly.
Thank you
Jewelie
Rachel Gurk says
Putting the slow cooker on low for 6-8 hours as directed in the recipe should be perfect! I hope you love it!
Melanie says
I made it today for the first time and everyone loved it!! ❤️
Rachel Gurk says
I’m so glad to hear it! Thanks for taking the time to come back and leave a comment!
Dana says
I made this today. It was pretty good, but it was bland. I would add more salt and pepper to it next time. My kids didn’t like it, but I did. I will make it again!
Rachel Gurk says
I’m glad you liked it! I always go on the low end for salt and pepper because some people are more sensitive than others, and it’s easier to add it at the end after tasting than it is to take it back out. ;)
FLORENCE says
I cannot wait to try this always looking for Crock-Pot recipes thank you for this I will let you know how we liked it
Rachel Gurk says
I hope you love this recipe! Let me know what you think!