Slow Cooker Creamy Chicken And Wild Rice Soup

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Cooking time : 6-8 hours

Yield: 6-8 SERVINGS


  • 1 1/2 cups uncooked wild and brown rice blend
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 large onion, diced (a heaping cup)
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 cups no salt added chicken stock
  • 3 cups water
  • 1/2 cup heavy cream
  • milk or water as necessary to thin soup


Combine all ingredients except cream in a large slow cooker.

Cook on low for 6-8 hours. Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker.

In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while whisking.

Taste and season with salt and pepper as needed before serving.

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