Crockpot Chicken and Wild Rice Soup
A creamy, hearty soup featuring tender chicken, wild rice, and vegetables, perfect for comforting weeknight dinners.
Ingredients
For the Base
- 1 lb chicken breast Skinless chicken thighs can be used for a richer flavor.
- 1 cup wild rice Brown rice can be a budget-friendly alternative, though cooking times may vary.
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 onion chopped
- 4 cups chicken broth Vegetable broth can be used for a lighter, vegetarian option.
For Flavor
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
For Creaminess
- 2 cups heavy cream Swap with half-and-half or coconut milk for a lighter version.
Instructions
Preparation
- Place the chicken, wild rice, carrots, celery, onion, chicken broth, garlic powder, and thyme in the Crockpot.
Cooking
- Cover and cook on low for 6-8 hours or until the chicken is cooked through and the rice is tender.
Shredding
- Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.
Adding Cream
- Stir in the heavy cream and season with salt and pepper to taste.
Final Simmering
- Cook for an additional 30 minutes on low to let the flavors meld and the soup thicken a bit.
Notes
Ensure the chicken is fully cooked before shredding for the best texture. Adjust the seasoning after adding the cream for balanced flavor. If the soup is too thick, add a bit more chicken broth before serving. For extra flavor, sauté the vegetables in a little olive oil before adding them to the slow cooker.