Chicken and Wild Rice Slow Cooker Soup

17 Reviews / 3.8 Average
Oh, how I love hearty real food slow cooker recipes, especially when it requires no advanced cooking! My kids especially loved when I packed this chicken and wild rice soup in their school lunch. This Chicken and Wild Rice Slow Cooker Soup is packed with vegetables, perfect for the colder months.
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Chicken and Wild Rice Slow Cooker Soup from 100 Days of #RealFood

So here’s another one to add to your repertoire. Be sure to freeze the leftovers in individual portions, making it easy for you to pull out for lunches.

Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs:

  • Don’t like celery? Substitute carrots.
  • Don’t like mushrooms? Omit them from the recipe.
  • On a tight budget? Use boneless, skinless chicken thighs instead of breasts.
  • Short on time? Buy pre-sliced mushrooms.
  • Like being thrifty? Make and use homemade stock.
  • Too busy to cook during the week? Make this over the weekend and you can count on leftovers.

Enjoy!

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130 thoughts on “Chicken and Wild Rice Slow Cooker Soup”

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Recipe Rating




  1. For all those asking for a dairy alternative, I made this with coconut milk and thought it was good. I don’t think it tasted like coconut but it thickened it just enough, my husband thought it was a little bland but I didn’t agree. You could probably add a little more spice if wanted but I thought it was good. Will make again

  2. This was a huge hit with all the ‘men’ in my house who are big eaters and need hearty meals to be satisfied. I one-and-a-halved this recipe to ensure leftovers to freeze. It never got that far as both my older sons that were home requested this the next night leftover. This was very easy to adapt all organic, which is important to me. The only changes I made were a) I sautéed the onion, celery & garlic for a few minutes, and mushrooms ever so slightly, before adding them to the crockpot, simply a personal preference and b) I started this on high for one hour and cooked a total of five hours. The guys made sure this was going to be a ‘regular’ from now on.

  3. I LOVED this soup! I would not change a thing about the recipe. I read some comments that said the soup was bland, but it really turned out full of flavor. I think the homemade chicken stock is the key! I used my stock from your best whole chicken in a crock pot recipe and it was wonderful! Thanks!

  4. I hope this is good! I just read some comments that says it’s bland. I hope I didn’t waste all that time chopping and slicing for it not to turn out well! We’ll see!!! I’ve been looking for a good chicken and rice recipe.

  5. 4 stars
    I made this last night and my family really enjoyed it. After reading a few notes that it was bland, I added thyme, parsley, and sage. I thought it was great. I cooked it longer than I was supposed to (about 6 hours) but the chicken was not dry and the rice was not mushy. For those asking about the dairy, I would just skip the cream. I added cream, but it’s definitely not mandatory. It just turns it into a creamier soup, vs. a brothier soup, if that makes sense.

  6. This looks great. However we have dairy intolerances in this house. Is there any substitute for the cream at the end?

    1. Assistant to 100 Days (Amy)

      Hi Heather. Lisa does safely use raw chicken in this recipe. If you are concerned, you can use a food thermometer to be sure you get it heated to a safe temperature. ~Amy

  7. It says cook on low for 4 to 5 hours. That can’t be right. I followed the recipe exactly and the celery was completely raw. So disappointed.

    1. Yeah, I just had the same thing. I am going to turn it on high and hopefully it will be cooked by bed time, and we can eat it tomorrow…. but what to eat tonight?

    2. I agree. Made this tonight and after 4 hours on low tasted a bite and celery was still raw and rice was crunchy too! Upped the heat to high last hour and same thing. So disappointed! Waste of precious ingredients! Had to make a quick meal of quesadillas to feed hungry tummies. Soup went in the trash.

    3. I am sorry to hear that and yes that is correct to cook it on low – if anything another hour would do the trick, but was your rice done (before the celery)?

  8. I made this earlier in the week and the whole family loved it. What is great about it is that I had leftovers which is awesome for busy evenings when your running the kids around to activities. Thanks for such a great recipe, I will definitely be making this again!

  9. Does the rice over cook and become mushy the next day? I use a brown and wild rice blend when I make it on the stovetop, would that work here too?

    1. Assistant to 100 Days (Amy)

      Hi. I’ve not found rice in soups to be mushy and I think wild rice would work just fine. ~Amy

  10. 5 stars
    I used the broth made from your “the best whole chicken in a crock pot” and brown rice instead of wild rice. The seasoning from the chicken broth were perfect in this soup and no way bland. This was delicious!

    1. Assistant to 100 Days (Amy)

      Hi Kate. I think quinoa would work fine, though it would not absorb as much liquid. If you try, let us know how it turns out. ~Amy

  11. 5 stars
    Loved it! I didn’t have enough chicken broth so had to use water. That made me have to add some salt. This actually brought back memories of a dish my mom use to make. She was from the South. With a little filé powder, it would have been just like hers!

  12. I made this for dinner tonight and it was delicious. I used mixed mushrooms for more variety and flavor.

  13. This came out very bland. I think if I made again i would sauté veggies first, add carrots and sources like thyme and sage. It’s a shame because I was hoping for left overs.

    1. The same thing happened to mine. It was very bland, and I was very disappointed because it was super easy and the ingredients seemed to be “no fail”, plus it has great reviews. I’m surprised that you are the only one to mention that it’s bland. Did we miss something? Unfortunately, “new” meals at my house typically only get one try….I just can’t spend the time and money on something that the family doesn’t love.

  14. I stopped using rice when I heard about the arsenic found in rice. Is there a type of rice that doesn’t have this issue? I figure if the FDA says to limit rice to kids then maybe I should. I normally don’t trust the FDA. Any thoughts on rice would be great. I miss it. I eat quinoa but the rest of the family doesn’t like it.

    1. If you go to Prevention.com and search for “arsenic in rice” it will give you several ways to avoid it. They suggest you boil brown rice in several cups of water then drain the excess off when the rice is done. One suggestion was 6 cups water to one cup rice. The more water the better – like pasta. I assume wild rice would be similar to brown because they both take about 45 minutes to cook. It doesn’t work as well for white rice. This adds an extra step to the recipe of course. You would add the cooked rice to the soup right before eating it. I suggest you google how to cook wild rice for proper times, etc. Hope this helps!

  15. Loved this! Made it for my family of 4, as well as my parents and my Nana (who is 99!). Every one ate every last drop! Nana was the only one who didn’t want almonds on hers. :) My 5 year old kept saying, “This soup is very wonderful, Mom! Thank you for making it.” Thank you for making me feel very loved and appreciated last night 100 Days!!!

  16. Dumb question– where do you find wild rice? I have not seen this in my grocery store other than the Uncle Ben’s wild rice and I am assuming this is not what you mean?

    1. It has been awhile since I’ve purchased wild rice since I don’t care for it, but there should be bags of it with the regular rice if I remember correctly. Also check the ingredients on Uncle Ben’s it might be ok.

  17. So funny, just tonight I was thinking about how I want to make more chicken soup and also, I need to use the crock pot more. Perfect timing, I tell ya! Pinned!

    1. Assistant to 100 Days (Amy)

      We’ve not subbed in this recipe. You could leave it out or try a dairy free cream. ~Amy

      1. There are no instructions for what to do with the chicken. I’m thinking it needs to be cut/diced at some point. Is it best to do before cooking or after?

      2. Hi, sorry about that, you could either chop it in pieces or shred it at the end. – Nicole

  18. I too am wondering if we can leave out or substitute for the cream. Dairy allergy in our house. Maybe a plain coconut yogurt? Or could we just leave out?

    1. Assistant to 100 Days (Amy)

      Hi. You could leave it out or use a dairy free cream alternative though we’ve not tried. ~Amy

  19. All wild rice is not the same.

    If you buy native grown and harvested, you will have authentic manoomin. You will notice a huge difference from the “fake”, commercially grown, and processed wild rice.

    Maybe you purchase real manoomin, just thought I’d comment.

      1. Living in Wisconsin and raised in Minnesota, the best way to get the real wild rice would be through one of the Ojibwe bands. Many of the Nations have websites where you can buy their products. For example, the Red Lake band of Ojibwe sell walleye and perch. I think they may even sell wild rice as well. Purchasing from the Nations definitely helps support their health/wellness/education initiatives on their reservations.

    1. When I cook with authentic wild rice, I’ve learned that it needs to be soaked first. Did you soak soak it before using this recipe? I’ve never used rice in the crock pot before and I know wild rice is a bit different.

    1. Assistant to 100 Days (Amy)

      Hi Sue. Maybe an organic soy or coconut milk cream? You could also just leave it out. ~Amy

  20. I know this is dumb, but I have zero experience with a crockpot (cut me some slack, I’m on my own for the first time ;) ), but is the chicken uncooked when put in the crockpot?

    1. No dumb questions here! :) Glad you bought a crock pot – you’ll love it. And yes, the chicken is raw so this is a super easy dish to make.