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Crockpot Chicken And Wild Rice Soup – Cozy Dinner Recipe

Crockpot chicken and wild rice soup cooks slowly with tender chicken, vegetables, and wild rice, then gets finished with a creamy milk and butter mixture. It makes a cozy dinner with a rich, creamy texture and tender rice.
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Prep Time 15 minutes
Cook Time 7 hours 22 minutes
Total Time 7 hours 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 523
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 2 carrot medium, diced
  • 2 celery stalks, diced
  • 2 cloves garlic minced
  • 1 cup uncooked wild rice rinsed and drained
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1.5 lb chicken thighs boneless, skinless, not frozen
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 2 cups whole milk

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, carrots, celery, garlic, wild rice, broth, thyme, salt, pepper, and bay leaf to a 6-quart slow cooker and stir to combine.
  2. Nestle the chicken thighs into the mixture.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the rice is tender and the chicken reaches 165°F.
  4. If the rice is still chewy, continue cooking in 30-minute increments.
  5. Transfer the chicken to a plate and remove and discard the bay leaf.
  6. Shred the chicken with two forks.
  7. Melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  8. Gradually whisk in the milk and cook for 4 to 6 minutes, whisking often, until the mixture thickens.
  9. Stir the shredded chicken and milk mixture into the slow cooker.
  10. Cover and cook on HIGH for 10 to 15 minutes, until the soup is hot and creamy.

Notes

For the best texture, make sure the wild rice is tender before adding the milk mixture. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the creamy broth may separate slightly when thawed. For a dairy-free version, use plant-based butter and unsweetened plant milk.