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Cozy Crockpot Chicken and Wild Rice Soup: Easy Slow Cooker Recipe

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This cozy crockpot chicken and wild rice soup is proof that slow cooking doesn’t need to be complicated. It’s a hands-off, pantry-friendly recipe that delivers rich, creamy comfort with minimal effort.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup wild rice blend (e.g., Lundberg brand)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 cup half-and-half
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into roughly ½-inch pieces. Slice the mushrooms about ¼-inch thick. Mince the garlic.
  2. Layer the ingredients in the crockpot: Start with the diced onion, carrots, celery, and mushrooms at the bottom. Place the chicken breasts on top. Sprinkle the minced garlic, dried thyme, dried rosemary, salt, and pepper over everything. Tuck the bay leaf into the side.
  3. Add the rice and liquids: Pour the wild rice blend evenly over the top. Do not stir. Pour the chicken broth and water gently down the side of the crockpot. The liquid should almost cover the chicken; add a little more water if needed.
  4. Cook on low for 6-7 hours or high for 3-4 hours. Do not lift the lid to peek.
  5. Check for doneness: After 6 hours on low, the chicken should shred easily with a fork and the rice should be tender but still slightly chewy. Remove the bay leaf and discard.
  6. Shred the chicken: Use tongs or two forks to shred the chicken right in the crockpot.
  7. Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the soup and stir gently.
  8. Add the half-and-half: Pour in the half-and-half and stir until the soup looks creamy and uniform. Let the soup cook uncovered for 10-15 minutes to thicken slightly. Do not boil after adding dairy.
  9. Taste and adjust seasoning: Add more salt and pepper if needed.
  10. Serve immediately: Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

Do not skip the cornstarch slurry; it gives the soup its velvety texture. Season in layers for best flavor. For a dairy-free version, use full-fat canned coconut milk instead of half-and-half. The soup thickens as it cools; add a splash of broth when reheating.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, slow cooker soup, creamy chicken soup, easy chicken soup, comfort food, winter soup

Find it online: https://zestynora.com/cozy-crockpot-chicken-and-wild-rice-soup-easy-slow-cooker-recipe/