Slow Cooker Creamy Chicken & Wild Rice Soup

 

There's nothing like coming home to a house that smells like dinner's already done. This creamy chicken and wild rice soup is my kind of fall cooking: toss everything in the crockpot in the morning, and by dinnertime you've got a thick, cozy soup that tastes like you fussed over it all day. No fussing required.

 

**Prep:** 15 minutes | **Cook:** 6–7 hours on LOW (or 3½–4 hours on HIGH) | **Serves:** 6–8

 

Ingredients

 

- 1½ lbs boneless, skinless chicken breasts

- 1 cup uncooked wild rice blend, rinsed

- 1 medium onion, diced

- 3 carrots, sliced

- 3 celery stalks, sliced

- 8 oz mushrooms, sliced (optional but so good)

- 4 cloves garlic, minced

- 1 tsp dried thyme

- 1 tsp dried parsley

- ½ tsp dried rosemary, crushed

- 1 tsp salt, plus more to taste

- ½ tsp black pepper

- 6 cups chicken broth

- 1 cup heavy cream

- 3 tbsp cornstarch mixed with 3 tbsp cold water (optional, for extra thickness)

- Fresh thyme or parsley, for serving

 

Instructions

 

1. Add the chicken breasts, wild rice, onion, carrots, celery, mushrooms, garlic, thyme, parsley, rosemary, salt, pepper, and chicken broth to your slow cooker. Stir gently.

2. Cover and cook on **LOW for 6–7 hours** (or HIGH for 3½–4 hours), until the chicken shreds easily and the rice is tender.

3. Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the crockpot.

4. Stir in the heavy cream. If you like it thicker, stir in the cornstarch slurry and cook on HIGH, uncovered, for 15–20 more minutes until thickened.

5. Taste and add more salt and pepper if needed. Serve hot with fresh thyme on top and crusty bread for dunking.

 

Tips

 

- Don't lift the lid while it cooks — every peek adds about 20 minutes to the cook time.

- Swap the heavy cream for half-and-half or coconut milk if you prefer it lighter.

- Leftover rotisserie chicken works too — stir it in during the last 30 minutes instead of cooking it from raw.

 

Storage

 

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove — the soup thickens as it sits, so splash in a little broth when reheating. Freezes well for up to 3 months (leave out the cream and add it when reheating for the best texture).