Few things are more comforting than coming home to this easy and deliciously creamy Slow Cooker Chicken Wild Rice Soup. It’s a Minnesotan favorite!
To date, the most popular recipe on this blog is non other than my version of Minnesota’s ever popular Chicken Wild Rice Soup. This hearty soup is a delight in the warmer months and a comfort in the colder months. A such, I cook this soup year round.
Readers Request for Slow Cooker Chicken Wild Rice Soup
Many have asked for a slow cooker version and so I have decided to list down the steps in this recipe. The ingredients are essentially the same except for a minor change. The previous version calls for vegetable oil to saute the vegetables at the beginning. This slow cooker version uses butter to make the roux towards the end. This gives the soup a deeper and more rounded flavor.
For convenience, I used some leftover rotisserie chicken which I simply shredded. You can use cubed fresh chicken if preferred.
Similar Products Used in Making This Slow Cooker Chicken Wild Rice Soup
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Crock-Pot Smart-Pot 6-Quart Slow Cooker, Brushed Stainless Steel
Red Lake Nation 100% All Natural Minnesota Cultivated Wild Rice, 12 ounces
Slow Cooker Chicken Wild Rice Soup
Ingredients
- 1 onion (chopped)
- 2 medium carrots (peeled and chopped)
- 2 large stalks celery (chopped)
- 2 cups cooked chicken (shredded) (300g)
- 1 cup wild rice (uncooked ) (170g)
- 8 oz mushrooms (stems removed and sliced) (225g)
- 1 tsp dried thyme
- 8 cups chicken stock / broth (1.9 liters)
- 1 cup milk (240 ml)
- ½ stick butter (4 tbsp/56g)
- ½ cup all-purpose flour (75g)
- 1 cup water (240ml)
- Salt and pepper
- ½ cup parsley (chopped) (25g)
Instructions
- Place onions, carrots, celery, chicken, wild rice, mushrooms, and dried thyme in the slow cooker insert.
- Pour in the chicken stock. Cover and cook on high for 6 hours or low for 8 hours.
- About 45 minutes before soup is ready, pour in the milk.
- Melt butter in a small saucepan. Add all-purpose flour and stir constantly for 2 minutes. Then add 1 cup (240ml) water and continue to stir.
- Immediately pour this mixture into the soup.
- Add salt and pepper. Then give it a good stir. If soup is a little too thick, add a little more chicken stock or water to desired consistency. Cover and allow soup to finish cooking in the slow cooker.
- Stir in chopped parsley just before serving.
Nutrition
Comfort Food
This thick, hearty, and creamy soup is a joy to come back to after a long day at work. It is so comforting and satisfying served with a thick slice of crusty bread.
Stove Top Version
I’ve got you covered if you want the soup in less than a couple of hours. Here is my stove top version. Please click on the picture below to get to the post.
Enjoy…..and have a wonderful day! 😎
Ramona says
Looks like a perfect pot of soup to warm you up. Definitely keeping this bookmarked for the fall and winter months. 🙂
Linda says
It’s one of our favorite soups Ramona. I hope you enjoy it as much as we do. 🙂
Kitchen Belleicious says
that looks amazing my friend. I hope you have been having a great summer. I love that it was made in the slow cooker.
Linda says
Thanks Jessica! Summer is going by fast but there is still a lot left to enjoy. Have a great one too! 🙂
Catherine says
Hearty, delicious and healthy. Blessings, Catherine
Linda says
Thanks Catherine! 🙂
Lisa says
Making this right now. I do understand that my crockpot cooks things a “little” faster than the times in most recipes but this one has blown me away. It has been on low for a little over 4-1/2 hours and there is hardly any liquid left. Hopefully I can get it to turn out okay. It’s just past 3pm so way too early for dinner!
Linda says
The cooking times are approximates only as different cookers do cook differently. This soup is very forgiving and it should be just fine if you add in a little more chicken broth or water.
Lisa says
Forgot to add that I even used about a cup extra broth because I had extra from the homemade broth I thawed.
Jess says
Could almond milk be used or is dairy milk best? Thanks!
Linda says
Although I have not tried it, I don’t see why almond milk cannot be used. I do use almond milk in many of my smoothies. 🙂 Of course dairy milk would make the soup richer and creamier.
nicole says
Do you think I could get away with less broth and putting the chicken in raw chunks?
Linda says
You can definitely put in raw chicken but the soup is quite thick and less broth may not be the best thing to do unless you also reduce the amount of all-purpose flour and wild rice used.
Kim says
I happen to have Greek yogurt and no milk. Do you think I could use that in its place?
Linda says
I have not tried using yogurt in place of milk. Plain Greek yogurt is a little tangy and it may alter the taste.
Phyllis Salazar says
Can this be frozen?
Linda says
If you plan to freeze this soup, I would suggest leaving out the milk. Only add it when you reheat.
Still Learning says
I don’t have wild rice. If I were to substitute regular white rice, at what do you think I should add it?
Linda says
I would use a mixed grain or rice mix instead of white rice.
Linda says
Wowzers! Great instructions and good to know I can make this in the slowcooker. This is my husband’s favorite soup!! and I just made a pot for him today because he’s feeling a little under-the-weather. I’ll try it next in the slowcooker. Thanks so much for sharing!!
Genie says
Just discovered this wonderful creation while looking for soup recipes! Turned the crockpot on a few minutes ago–can’t wait to try it! I added my favorite herbes d’Provence blend instead of just thyme because it is so great with chicken.
Linda says
Herbes d’Provence would work. Enjoy the soup! 🙂
Stephanie says
My sister in law has celiac’s disease. I was wondering if the consistency would change by using rice or gluten free flour. What do you think?
P.S. I just made the stovetop version, it is wonderful and I foresee this being in our normal dinner roatations! Thank you for the recipe!
Linda says
I often use rice flour in place of all-purpose flour because of gluten sensitivities at our house. The consistency should be more or less the same.
I am happy to hear that you made the soup and enjoyed it. This soup is our favorite creamy soup. 🙂
Gabriela Mustarós says
Looks delicious, but step 3 of the instructions looks incomplete. Could you check it, please? How much minutes before soup is ready you pour the milk?
Linda says
Thanks for pointing that out, Gabriela. Step 3 should read “45 minutes before the soup is ready…”. Unfortunately I think there is a “bug” in the program because it does not allow me to use numbers at the beginning of a sentence. It thinks it is a numbered instruction. I had to put the word “About” in front of it for it to show up. Hopefully this is the only recipe with numbers in the front of an instruction. I changed to this recipe card only at the beginning of this year and because I have several hundred recipes on the blog, I would not catch all the omission unless someone tells me. I didn’t even know this “bug” existed. Thanks again for letting me know. I hope you enjoy the soup. 🙂
Angela Malone says
Thank you so much for sharing this recipe. It is so good! I made it last week and everyone loved it. I am getting ready to make it again.
Linda says
You are welcome! This is one of our favorite soups and I I’ll be making it soon too. 🙂
Tammy says
This is a fantastic recipe! I subbed a baby bok choy for the celery (my son isn’t a fan). It worked beautifully and smelled heavenly all day. Thank you!
Linda says
So glad to hear your soup smelled heavenly and you are welcome! 🙂