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This easy Slow Cooker Chicken and Wild Rice Soup are perfect to make on busy weekdays and delicious to eat in these cold months
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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8


  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup wild rice
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1-pound mushrooms, thinly sliced
  • 6-7 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup cooking cream
  • 2 tablespoons chopped fresh parsley to serve, optional


  • Dice the onion, carrots, and celery. Season the chicken breast with salt and pepper and add to the slow cooker with the diced vegetables.
  • Add the wild rice, thyme, rosemary, and bay leaves to the slow cooker.
  • Pour the chicken stock into the slow cooker and mix everything until the broth covers the entire content of the slow cooker. Cook for 7:30 hours on low.
  • Once the 7:30 hours have passed, remove the chicken from the slow cooker and shred with forks. The chicken should be easy to shred. Add the shredded chicken back to the slow cooker.
  • Make a roux to thicken the soup: In a pan on medium heat, add the butter and flour. Once the mixture darkens, add the milk and cream. Add to the roux into the slow cooker.
  • Add mushrooms and cook on low for 30 minutes. Once 30 minutes have passed, serve with chopped parsley on top.
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