Slow Cooker Creamy Chicken and Wild Rice Soup: An easy set-it-and-forget-it recipe for creamy chicken and wild rice soup for the slow cooker. Perfect for cold weather and freezing for on-hand meals.
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Slow Cooker Creamy Chicken and Wild Rice Soup

An easy set-it-and-forget-it recipe for creamy chicken and wild rice soup for the slow cooker. Perfect for cold weather and freezing for on-hand meals.
Prep Time20 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 50 mins
Servings: 8 servings

Ingredients

  • 2 pounds boneless skinless chicken thighs1
  • 2 cups wild rice blend uncooked2
  • 1 large onion diced
  • 3 large celery stalks chopped
  • 2 large carrots chopped
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 4 cups chicken stock3
  • 3 cups water
  • 1/2 cup heavy cream

Instructions

  • Place all of the ingredients except the heavy cream in a large 6-7 quart slow cooker. Cook on low about 5 and 1/2 hours (or until chicken is done), then shred the chicken. My favorite way to shred chicken is to remove it from the slow cooker and use my Kitchen Aid stand mixer with the paddle attachment on the lowest speed. You can also use forks to shred the chicken right in the slow cooker.
  • Cook for an additional 30 minutes to 1 hour, until vegetables and rice blend are cooked to your liking. Remove the bay leaves and discard. Turn off the slow cooker, add the cream, stir, and serve warm. Add salt and pepper as needed. Leftovers can be kept in the refrigerator in an airtight container up to 5 days. Reheat in microwave. Soup freezes well, up to 3 months. Thaw in refrigerator overnight and reheat as needed.

Notes

  1. Any chicken will do here: boneless skinless breasts, bone-in thighs, cutlets, etc. I chose boneless skinless thighs because they have more fat and flavor and tend to dry out less quickly than white meat.
  2. I used a quick-cooking blend. If you want this to be more of a stew, use a regular cooking blend, as it will absorb more moisture.
  3. I prefer chicken stock for this soup as it has much more flavor than chicken broth.