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Slow Cooker Chicken and Wild Rice Soup is simple to make, requiring less than 10 ingredients and very little hands on prep. A hearty and comforting soup that's perfect for Fall and Winter.

Slow Cooker Chicken and Wild Rice Soup

  • Author: Bailey Sissom
  • Prep Time: 5 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 5 minutes
  • Yield: 8 servings 1x


  • 1.5 lbs. chicken breasts
  • salt and pepper
  • 1 cup uncooked wild rice
  • 2 cups mirepoix (diced celery, carrots, and onions)
  • 6 cups chicken broth
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 2 bay leaves
  • 12 dashes of hot sauce (more or less to taste)
  • 1/2 cup butter
  • 3/4 cup flour
  • 2 cups whole milk + up to 2 cups additional
  • fresh parsley (for garnish, optional)


  1. Season raw chicken breast with salt and pepper to taste. Place chicken into slow cooker.
  2. To the slow cooker, add wild rice, mirepoix, chicken broth, thyme, rosemary, bay leaves and hot sauce.  Cover and cook on low for 7 hours. The chicken should no longer be pink and the rice should be tender.
  3. Remove chicken breast from the slow cooker and shred with 2 forks. Return the shredded chicken to the crockpot.
  4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in 2 cups of milk, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper to taste.
  5. Stir milk mixture into the slow cooker. If the soup is too thick, add more milk or water as needed until desired consistency is reached.
  6. Serve immediately, garnished with parsley if desired.


  1. The amount of milk added at the end of the recipe will vary based on desired thickness.
  2. Mirepoix is a combination of onions, celery and carrots. Many stores carry it pre-chopped. You can also make your own by combining 3/4 cups carrots, 3/4 cup onions and 1/2 cup of celery.