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November 11, 2014

Slow Cooker Creamy Wild Rice and Chicken Soup

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Make this slow cooker creamy wild rice and chicken (or turkey) soup on any day of the week.  It’s a crowd pleaser for sure and totally easy to put together.  The best part about it is hearing the slurping at the dinner table and the empty bowls of your family members.  Everyone loves this soup!
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This crockpot wild rice and chicken soup is creamy and comforting.
This recipe was originally from November 2009.  It has been updated with new photos and instructions.

Since Thanksgiving is coming up, many of us will be needing a recipe for turkey leftovers.  This is definitely a winner and will be perfect for the cold weather.  I made the recipe easy by adding the flour and butter at the beginning instead of making a roux on the stove at the end.  I was so hoping it would work and it did!  The soup gets nice and thick because of the flour…in fact it wasn’t even necessary to add in the cream (but of course I did anyhow).  You’ll definitely want to pin this recipe to make soon!

This thick and creamy wild rice and chicken soup is a crowd pleaser!

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Slow Cooker Creamy Wild Rice and Chicken Soup


★★★★★

5 from 1 reviews

  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8-10 servings
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Ingredients

  • 1 1/2 to 2 lbs boneless, skinless chicken thighs or 2-3 cups of cooked turkey
  • 1 cup finely diced celery
  • 1 cup finely diced or grated carrots
  • 3/4 cup flour
  • 1/4 cup butter
  • 4 cups chicken broth
  • 2 cups water
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 (4.3 oz) package of Long grain and Wild Rice Rice-a-Roni
  • 1/2 cup instant brown rice (I didn’t feel like the Rice-a-Roni gave it enough rice so I added in more but if you like less rice and more broth then feel free to leave this out)
  • 2 cups heavy cream (you can also use half and half or milk)

Instructions

  1. Place chicken thighs in the bottom of the slow cooker (I used frozen chicken). If you’re using leftover turkey add in about 2-3 cups.
  2. In a microwave-safe dish combine the celery, carrots, flour and butter.  Place in the microwave and cook for 5 minutes, stirring every minute.  The butter will melt and the vegetables will get soft.  The flour should be stirred in as best as possible but it will be a paste-y consistency.  Add into the slow cooker.
  3. Add in the broth, water, salt, pepper, Rice-a-Roni plus the seasoning packet and instant brown rice.
  4. Cover and cook on HIGH for about 3 hours or on LOW for 6 hours (or until rice and chicken are cooked through). Remove the chicken and cut into pieces or shred. Add it back into the crock.
  5. Stir the soup a bit and then add in cream (or milk) that has been warmed up for about a minute in the microwave (if you add in cold dairy to the hot soup it will probably curdle).  Let the soup cook on HIGH without the lid for about 10 minutes to thicken up.  Salt and pepper to taste.
  6. Ladle into bowls and enjoy!

Notes

Ideal slow cooker size:  6-7 quart

Did you make this recipe?

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26 Comments Filed Under: All Recipes, Chicken, Turkey, Rice, Soups, Slow Cooker Tagged With: 5 stars, All Posts, 4-6 hours

Recommendations

Comments

  1. Donna H Burns says

    September 21, 2021 at 2:52 pm

    My “go-to” soup recipe. I use a Publix Lemon Pepper Rotissiere chicken and take all the meat off and save two cups for the recipe. I boil the rest of the chicken (bones, fat, skin, everything) in a big pot and use the chicken stock as the base of my soup. I also add a cup of diced onion to the celery and carrots. I also add leftover English peas if I have some. I cook it on the stove rather than in a crock pot. It is my most requested soup!

    Reply
    • Karen says

      September 22, 2021 at 1:42 pm

      Sounds so great Donna!!

      Reply
  2. Kelly says

    January 9, 2021 at 12:51 pm

    Awesome soup! Even my very picky teen ate it right up! 🙂

    ★★★★★

    Reply
    • Karen says

      January 11, 2021 at 8:11 pm

      That’s a win!

      Reply
  3. Melisa says

    October 5, 2019 at 8:16 am

    I see mushrooms in the picture but not in the recipe. Would mushrooms hold up if added from the start? Thank you!

    Reply
    • Karen says

      October 5, 2019 at 8:51 pm

      Yes they do great!

      Reply
  4. Robert says

    May 17, 2019 at 9:28 am

    Hi I don’t understand, you say you use frozen chicken thighs in the bottom of the crock pot. Does the chicken break down into smaller pieces on its own? Don’t you end up with chicken thighs in your cream soup?

    Reply
    • Karen says

      May 17, 2019 at 10:14 am

      Oops I just updated the recipe. You remove the chicken after is has cooked and cut it or shred it and then add it back into the soup.

      Reply
  5. Nicole J says

    November 27, 2017 at 8:28 pm

    Hi! I’m a terrible cook and I dislike it to boot — the only thing I can manage is cooking in the crock pot and I love your site!! Question for you — I’m not familiar with Rice-a-Roni; I only have Uncle Ben’s instant brown rice. Could I just use more of that instead of the Rice-a-Roni? What other spices would you recommend I add if so? thanks!

    Reply
    • Karen says

      November 28, 2017 at 10:50 am

      Hi Nicole, here is a homemade rice a roni recipe. https://www.bigbearswife.com/homemade-chicken-rice-roni/ This will give you an idea of what goes into a package of the stuff and what spices you’ll want to add to a recipe. I need to make a HOMEMADE version of this recipe don’t I??? I’ll work on it!

      Reply
  6. Kristie says

    November 24, 2017 at 11:04 pm

    I don’t have a microwave (yes, I know!). So how can I do the 2nd step on my stove?

    Reply
    • Karen says

      November 25, 2017 at 7:52 pm

      In a pan on the stove melt the butter. Saute the celery and carrots for about 5 minutes. Sprinkle in the flour and stir in until smooth. Add the mixture into the slow cooker.

      Reply
  7. Scott says

    April 19, 2017 at 11:44 am

    Print option isn’t working, very frustrating. Tried it on 4 different recipes and 2 different computers. I have been a software exec for 25 years, so don’t think it is on my side.

    Reply
    • Karen says

      April 19, 2017 at 5:30 pm

      I’m sorry I will work on this to see if I can figure it out soon!

      Reply
    • Durr says

      April 30, 2018 at 6:05 pm

      Try screenshotting and printing…… most soft execs know how to screen grab.

      Reply
  8. Melanie says

    November 6, 2016 at 5:46 pm

    This looks divine! By chance do you know if I would need to make any measurement adjustments in order to sub almond flour for the regular flour? Thank you!

    Reply
    • Karen says

      November 7, 2016 at 11:42 am

      I’m really not sure on that! But I bet 1 to 1 would work alright.

      Reply
  9. Sharron says

    October 12, 2016 at 12:17 pm

    Can I use regular wild rice instead of instant type rice? I cook with non-instant ingredients so would love to know if I can make this as it looks good.
    Also can it freeze after finishing?
    I like to freeze slow cooker foods in individual containers for future.
    Lovely site and thanks for so many good ideas and recipies!!

    Reply
    • Karen says

      October 12, 2016 at 4:50 pm

      yes you can however it may take longer to cook and you’ll need to add in some seasonings. And I think this soup would freeze nicely!

      Reply
  10. Kalyn Denny says

    November 12, 2014 at 3:58 pm

    That looks so good!

    Reply
  11. Julie Todd says

    November 5, 2011 at 10:13 pm

    Hey Karen, Would love to know what size crock pot you used. I have a 7 quart one, so if this is a 4-5 quart recipe I will adjust accordingly.

    Can you visit my blog and leave me a comment, please with the answer as I do not know with blogger when people respond to my comments.
    Thanks,
    Julie

    Reply
  12. Karen says

    October 9, 2011 at 10:08 pm

    I actually got this recipe from my sister and adapted it to the slow cooker 🙂

    Reply
  13. Anonymous says

    October 6, 2011 at 12:43 am

    This is an exact copycat recipe of "Creamy Chicken and Wild Rice Soup" from AllRecipes.com with the exception of milk in place of cream and the addition of veggies. I'm all for sharing recipes from good sites, but please give credit where credit is due.

    Reply
    • Cheryl says

      February 18, 2022 at 8:49 am

      Adding veggies makes a significant change to the recipe so a “credit” should not be considererd necessary.

      Reply
  14. THE OLSONS says

    December 1, 2009 at 4:51 pm

    This is one of my favorites from your blog. Yum!!!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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