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Crock Pot Chicken Wild Rice Soup

By Jill MillsPublished Jul 22, 2026

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Reader Rating

Prep Time 15

Cook Time 6

Total Time 6 15

Servings 8 people

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This Crock Pot Chicken Wild Rice Soup is the perfect dump & go crock pot recipe for busy weekdays. With shredded chicken and wild rice in a creamy broth, it’s comforting, hearty, and filling in addition to being super easy to make.

Chicken Wild Rice Soup in a Crock Pot with a spoon

Crock pot chicken wild rice soup is the ultimate comfort food soup recipe. Similar to classic chicken and rice soup, this version uses a wild rice medley instead of white rice. The wild rice adds flavor, color, and texture and just makes the soup feel a bit fancier and more special, in my opinion.

One of the reasons I like to make soups in the crock pot, whether it’s this chicken and wild rice soup, slow cooker split pea soup, or crockpot tortellini soup, is that I can usually dump everything in the slow cooker before I start my day and come home to dinner ready to enjoy. It takes about 10 minutes to prep this soup and the six hour cook time usually aligns with when I want dinner to be ready. That’s a win anytime, but especially during busy winter seasons.

Why This Chicken Wild Rice Soup Is So Good

Hearty & filling. This crock pot chicken wild rice soup is so filling that a single bowl really makes a complete meal on its own. There’s truly no need for side dishes, though I do occasionally serve it with a side salad.
Dump & go. This is a true “dump and go” crock pot recipe, where you can add everything to the crock pot in the morning and come back several hours later to dinner ready to enjoy. The only hands-on step is shredding the chicken at the end. It’s ideal for those nights when there’s just no time.
The wild rice. Using a wild rice blend in this soup adds a ton of flavor, as wild rice is nuttier than regular rice, but also a pop of color. Wild rice is also chewier than regular rice, so it adds a nice texture too.

Overhead view of ingredients needed to make chicken wild rice soup

Recipe Ingredients

Here’s an overview of the ingredients needed to make this crock pot soup. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Chicken – I used boneless, skinless chicken breasts.
Wild rice blend – Wild rice has a nutty, earthier flavor and is a bit chewier than regular white rice. A wild rice blend contains both wild rice and brown, red, or black rice.
Veggies – Celery, carrots, and onion.
Garlic – Minced fresh garlic is best.
Chicken broth – Regular or low-sodium, though keep an eye on the salt added if using regular broth.
Spices & herbs – Salt, black pepper, dried thyme, and bay leaves.
Mushrooms – I used baby bella mushrooms. Cremini or similar will also work.
Butter – Adds richness and flavor to the broth.
All-purpose flour – Thickens the broth.
Whole milk – Adds a creamy texture to the broth.

How To Make Crock Pot Chicken Wild Rice Soup

This soup is so easy to make, with minimal hands-on prep required. The printable instructions can be found in the recipe card below.

Carrots, celery, onion, and garlic on top of chicken in the crock pot

Add ingredients to the crock pot. Place the chicken breasts in the crock pot. Top with the rinsed rice, veggies, and garlic. Pour the chicken broth on top and finish with the seasonings and bay leaves.
Slow cook. Cook on low for 6 hours.
Add the mushrooms. In the last 30 minutes of cooking, add the sliced mushrooms.

Shredded chicken added back to the crock pot

Shred the chicken. Discard the bay leaves. Transfer the chicken to a plate and shred with two forks. Return to the slow cooker.
Make the roux. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute, stirring until there are no lumps. Pour in the milk and whisk until smooth and thickened. Stir into the soup.
Enjoy! Serve immediately and enjoy.

Recipe Tips & Variations

Here are a few ways to customize this crock pot chicken wild rice soup, as well as some general tips.

Cook on low. This is not a slow cooker recipe that can be cooked on high to shorten the cooking time. Keep it on low for 6 hours to get the perfect rice consistency.
Wait to add the mushrooms. Do not add the mushrooms until the last 30 minutes of cooking. Otherwise, they will become way too mushy.
Adjust the consistency. The roux will thicken the soup and make it creamy. You can skip those steps if you prefer a thinner soup of just chicken broth. You can also use more or less of the roux depending on the desired consistency. If the soup gets too thick, all you need to do is stir in a little more chicken broth or water.
Add more flavor. Cook the soup with a little poultry seasoning or maybe add a squeeze of lemon right after cooking to elevate the flavors.
Use turkey instead. Try this soup using turkey! Boneless skinless breasts, thighs, or tenderloins can be used.

Crock Pot Chicken Wild Rice Soup in a bowl

Serving Suggestions

Crock pot chicken wild rice soup is pretty hearty and filling on its own. I typically serve it with my Olive Garden salad to lighten dinner up a bit. Some breadsticks are never a bad idea with soup.

How To Store & Reheat Leftovers

Fridge: Store leftover crock pot chicken wild rice soup in an airtight container in the fridge. It’s best enjoyed within 3 days. I do not recommend freezing it.
Reheat: Reheat the soup on the stovetop or in the microwave. Add a splash of broth if needed to loosen it up a bit, as the rice will continue to absorb the broth.

More Easy Soup Recipes

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