The Best Creamy Slow Cooker Chicken Wild Rice Soup

Winter is finally here and your soul needs this meal. There is nothing like coming home to a warm, cozy house. This Slow Cooker Chicken Wild Rice Soup is the ultimate hug in a bowl.

You want a dinner that feels fancy but requires zero effort. This recipe delivers big flavor with almost no work. It is the perfect winter dinner for those freezing nights.

Why This Recipe Is a Winner

This soup is a total game changer for your weekly rotation. It is incredibly hearty thanks to the wild rice. You get a restaurant-quality meal right in your own kitchen. It is perfect for busy winter weeknights when you are tired.

The slow cooker does all the hard work for you. You just dump the ingredients and let the magic happen. Your family will think you spent hours at the stove. It is the ultimate hands-off comfort food for any occasion.

How It Comes Together

Making this soup is a total breeze for anyone. You let the crockpot handle the heavy lifting all day. Even if you cannot cook, you can make this. It is practically foolproof and always turns out amazing. Just shred the chicken and stir in the cream at the end.

Ingredients You’ll Need

Most of these items are likely in your pantry right now. Fresh spinach adds a bright pop of color and nutrition.

• 1.5 lbs boneless skinless chicken breasts
• 1 cup uncooked wild rice, thoroughly rinsed
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 cups fresh baby spinach

Step-by-Step Directions

1. Place the chicken breasts, rinsed wild rice, carrots, celery, onion, and minced garlic into the slow cooker insert.
2. Pour the chicken broth over the ingredients and add the thyme, rosemary, salt, and pepper.
3. Cover and cook on High for 3.5 to 4 hours or on Low for 6 to 7 hours, until the rice is tender and the chicken is fully cooked.
4. Remove the chicken breasts from the slow cooker and place them on a cutting board; shred the meat using two forks.
5. Return the shredded chicken to the slow cooker.
6. Stir in the heavy cream and the fresh baby spinach.
7. Cover and cook for an additional 15 minutes until the spinach is wilted and the soup is heated through.
8. Taste and adjust seasoning with additional salt or pepper if necessary before serving.

Best Ways to Enjoy It

Serve this soup piping hot in a big bowl. It pairs perfectly with a crusty piece of bread for dipping. A fresh side salad adds a nice crunch to the meal. This is the ultimate winter comfort food experience for your family.

How to Store Leftovers

Keep your leftovers in an airtight container in the fridge. This soup stays fresh for up to four days. The rice will absorb some liquid as it sits. Just add a splash of broth when you reheat it. This makes an incredible meal prep lunch for the next day.

Tips for Best Results

• Always rinse your wild rice thoroughly before adding it.
• Use low-sodium broth to control the salt levels easily.
• Don’t skip the fresh spinach for a hit of freshness.
• Shred the chicken while it is still warm and tender.
• Add the cream at the very end to prevent curdling.
• Cut your vegetables into uniform sizes for even cooking.
• Use a high-quality wild rice blend for the best texture.

Ways to Switch It Up

• Swap the chicken breasts for chicken thighs for more flavor.
• Use kale instead of spinach for a heartier green.
• Add a splash of white wine for a gourmet touch.
• Mix in some mushrooms for an earthy flavor profile.

Common Questions

Can I use white rice instead?

White rice will get too mushy in the slow cooker. Stick with hearty wild rice for the best texture.

Can I freeze this soup?

You can freeze it, but the cream might separate. It is best enjoyed fresh or from the fridge.

Is this soup gluten-free?

Yes, wild rice and chicken are naturally gluten-free. Just check your chicken broth label to be sure.

You need this cozy bowl in your life right now. Go grab your slow cooker and get started!

— Jasmine

Slow Cooker Chicken Wild Rice Soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 385

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts
• 1 cup uncooked wild rice, thoroughly rinsed
• 1 cup carrots , diced
• 1 cup celery , diced
• 1/2 cup yellow onion, diced
• 3 cloves garlic , minced
• 6 cups low -sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 cups fresh baby spinach

Method

 

1. Place the chicken breasts, rinsed wild rice, carrots, celery, onion, and minced garlic into the slow cooker insert.
2. Pour the chicken broth over the ingredients and add the thyme, rosemary, salt, and pepper.
3. Cover and cook on High for 3.5 to 4 hours or on Low for 6 to 7 hours, until the rice is tender and the chicken is fully cooked.
4. Remove the chicken breasts from the slow cooker and place them on a cutting board; shred the meat using two forks.
5. Return the shredded chicken to the slow cooker.
6. Stir in the heavy cream and the fresh baby spinach.
7. Cover and cook for an additional 15 minutes until the spinach is wilted and the soup is heated through.
8. Taste and adjust seasoning with additional salt or pepper if necessary before serving.