Creamy Chicken and Wild Rice Soup | Slow Cooker

Creamy Chicken and Wild Rice Soup is a comfort food soup recipe, made easily in a slow cooker. Unlike many cream-based soups, this slow cooker chicken soup recipe uses NO “cream of” soups. What makes this one of the best crock pot recipes for homemade soup from scratch is that your slow cooker does all of the work!

Crock of Creamy Chicken and Wild Rice Soup with a toasted crouton and soup spoon in it

When you hear the word home, do you think of just one place? Is it a physical location? A person? A feeling? For me lately, home feels like fluid mix of all of them. If I were to put my definition of home into a recipe, today it would be Creamy Chicken and Wild Rice Soup.

Come Home to Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup is cozy and easy and familiar. It’s warm, doesn’t mind if you help yourself to whatever is in the refrigerator, and would love nothing more than to hang out with you on the couch all night and watch Netflix.

I spent this past weekend in the Twin Cities, a place I called home for four formative years after college. I was incredibly blessed to spend three straight days with cherished friends I made while living there, as well as new friends I’ve met through blogging since moving away. I finally met my website communications manager, Caitlin, in person after more than a year of working together (isn’t the internet strange and awesome?), and I drove by my old apartment—the first place I ever lived on my own and where Ben and I got engaged out front.

Even after five years away, the Twin Cities still feel like home, in some ways even more than Milwaukee.

If you’ve spent time in Minnesota, you might be familiar with one of the state’s best products, wild rice. It’s nutty and complex and wonderful, and I love its bold, dark color too. If you’re new to cooking with it, check out Aysegul’s great post on How to Cook Wild Rice.

In Minnesota, you’ll find wild rice in all sorts of dishes, but it’s hard to imagine one more classic or universally appealing than creamy chicken and wild rice soup.

white crock of Creamy Chicken and Wild Rice Soup


If you’ve ever ordered the chicken wild rice soup at Panera, then you have an idea of what this Slow Cooker Creamy Chicken and Wild Rice Soup will taste like, but as with so many recipes, homemade is truly superior.

Fortunately, thanks to the crock pot, this is an EASY creamy chicken and rice soup. There’s a bit of sautéing on the stove to do to make a creamy sauce that you stir in to the slow cooker, but it’s fast, simple, and completely worth the effort. All of the other ingredients, including the chicken and rice, cook right in the crock pot. (Another similar favorite: Crock Pot Chicken and Rice!)

uncooked ingredients in a slow cooker to make creamy chicken and wild rice soup

The sauce makes the Creamy Chicken and Wild Rice Soup taste like there is heavy cream in the recipe (think Pioneer Woman/Paula Deen), BUT it’s made from flour and low-fat milk.

Southern Living flavor for a Cooking Light calorie count. Two servings for me, please!

Healthy Creamy Chicken and Wild Rice Soup being stirred in a slow cooker

In a few weeks, I’ll be headed to yet another home for the holidays, my hometown of Wichita, Kansas.

Although I don’t have a single spot I’d clearly define as “home” 100% of the time, the more I think about it, the less I think I need one. In fact, I’m lucky to have so many places where I can curl up and feel comfortable, known, and loved.

Plus, I can make this Creamy Chicken and Wild Rice Soup just about anywhere!

Wherever you call home, this simple but soulful recipe for Slow Cooker Creamy Chicken and Wild Rice Soup will give you a warm and homey feeling too.

creamy chicken and wild rice soup (made in an Instant Pot), served in a white soup crock

Tools to Make Creamy Chicken Wild Rice Soup (Slow Cooker Version):

  • This is the slow cooker I have, which I like because it automatically switches to “keep warm” when it’s done cooking so that the food is less likely to overcook, though I don’t recommend letting this one go too far past its time, since both chicken breasts (which are super lean) and wild rice can overcook more easily.
  • Any 5-quart or larger slow cooker should do.
  • If you are making this Creamy Chicken and Wild Rice Soup in a smaller crock pot, I recommend halving the recipe.

How to Make Creamy Chicken and Wild Rice Soup (Instant Pot Version):

  • This is the Instant Pot that I have, and I adore it!
  • I have NOT tested this recipe in an Instant Pot yet, but because I know many of you have added an Instant Pot to your kitchen and are eager to use it, the below is my suggestion as to how the recipe can be adapted to an electric pressure cooker. If you do try it in an Instant Pot, I’d love to hear how it goes!
    • Set the Instant Pot to Sauté and cook the carrots, celery, potato, and onion as directed in step 1. Continue with step 2, adding the ingredients as instructed to the Instant Pot. Cook on HIGH pressure (manual) for 35 minutes. (If using a whole grain rice blend, cook only for 20 minutes.) Manually release pressure. Make the roux and stir it in as directed in steps 3 and 4.
Slow Cooker Creamy Chicken and Wild Rice Soup in a soup crock
4.74 from 15 votes
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Slow Cooker Creamy Chicken and Wild Rice Soup

Yield: 6 –8 servings, about 12 cups
Prep Time:
20 mins
Cook Time:
7 hrs 40 mins
Total Time:
8 hrs
Slow Cooker Creamy Chicken and Wild Rice Soup. A delicious and healthy chicken wild rice soup recipe made easy in the crock pot! For suggested Instant Pot method, see the blog post above.


  • 2 teaspoons extra-virgin olive oil
  • 3 medium carrots — peeled and 1/4-inch diced (about 2 cups)
  • 3 medium celery stalks — 1/4-inch diced (about 1 cup)
  • 1 small russet potato — peeled and 1/4-inch diced (about 1 cup)
  • 1/2 medium yellow onion — diced (about 1/2 cup)
  • 2 teaspoons  poultry seasoning
  • 1/2 teaspoon kosher salt — plus additional to taste
  • 1/4 teaspoon black pepper — plus additional to taste
  • 1 cup  uncooked wild rice  — or whole grain wild rice blend
  • 1 1/2 pounds boneless skinless chicken breasts — (about 3 medium breasts), trimmed of excess fat
  • 5 to 6 cups low-sodium chicken stock — divided
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 3/4 cup 2% milk — plus additional as needed


  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the poultry seasoning, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
  2. Rinse the wild rice, then add to the slow cooker with the vegetables. Arrange the chicken breasts on top, then pour in 4 cups of the chicken stock. Cover and cook on low for 6 to 7 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. Remove the chicken to a plate or cutting board and let cool slightly. With two forks or your fingers, shred the chicken, then return to the slow cooker. Place on low to keep warm. If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender.
  3. Once the chicken and rice are cooked, melt the butter in a medium saucepan over medium heat. Once the butter is completely melted, sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 1 minute. Pour in the 2 3/4 cups milk a few splashes at a time, whisking as you go to remove any lumps. Bring to a gentle boil, then reduce the heat to a simmer. Let cook, stirring often, until the mixture thickens, about 4 minutes.
  4. Pour the milk mixture into the slow cooker and stir to combine. If you’d like a thinner soup, stir in additional chicken stock until your desired consistency is reached. Taste add additional salt and/or pepper to taste. Serve hot.

Recipe Notes

  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight, then reheat in the microwave or on the stovetop with additional chicken stock, milk, or water to thin the soup as desired.
  • To make dairy free: Substitute the butter for vegan butter and the milk for unsweetened soy milk or almond milk. Note that the mixture may not be as creamy or may take longer to thicken.
  • To make gluten free: Omit the flour in step 3. With a fork, firmly whisk 1/4 cup of cornstarch into the milk before adding the milk to the melted butter. Stir to combine and let simmer, stirring often, until thickened.
Course: Soup
Cuisine: American
Keyword: Easy Homemade Soup Recipe, Healthy Wild Rice Soup, Slow Cooker Creamy Chicken and Wild Rice Soup

Nutrition Information

Amount per serving (1 (of 8), about 1 1/2 cups) — Calories: 280, Fat: 8g, Saturated Fat: 3g, Cholesterol: 56mg, Sodium: 340mg, Carbohydrates: 29g, Fiber: 2g, Sugar: 6g, Protein: 24g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I love ALL your recipes Erin! Thank you so much for sharing your skills and talents! I knew there was something about you I liked (well more than your recipes). I too, am from Wichita! Fantastic place to grow up! Thanks again!

  2. I fell in love with Panera’s cream of chicken and wild rice a decade ago and have yet to find a good copy cat recipe. I’m confident this will be a winner! Can’t wait to try!!

  3. There’s no such thing as too many slow cooker recipes!! This one looks amazing!

  4. OMG! This chicken soup looks super delicious! I would devour them once!.

  5. I made this in my instant pot with your recommendations.  I left the veggies rough cut – not diced. I was afraid the veggies would disappear. I also used frozen chicken breasts to avoid over cooking the chicken. Manual pressure for 35 minutes. Perfect! Just needed fresh biscuits ?. 

    • Thanks so much for reporting back on the Instant Pot version, Ginny! That will be so helpful for other readers who want to try it too. I’m happy to hear you enjoyed the soup!

  6. Hi! Have you ever tried this with quinoa? So excited to use this!!

    • Hi Ericka, I’ve never tried this with quinoa, so it’d be an experiment. The flavor would be very different and may be more bland since wild rice is more flavorful than quinoa. You may also need to adjust the liquid ratio and cooking time since quinoa uses a different liquid amount and is done faster than wild rice. If you do decide to give it a try, I’d love to know how it goes.

  7. I made this soup last night and it was delicious! I did add a little more salt and pepper than the recipe called for. My husband and daughter had second servings. Next time I may add Cajun seasoning to add a little spice to it! Thank you for sharing your amazing recipes!!

    • Sheri, I’m so glad to hear you enjoyed the soup! Thanks so much for giving it a try and taking the time to leave this wonderful review!

  8. I doubled the veggies but kept everything else the same. Its delightful. I plan on making it for company, its perfect. Thanks for the great recipes!

  9. hey girl- this looks so yummy!

  10. This looks INCREDIBLE…like soul-warming kinda good. I’m too excited to make this! Thanks for the recipe! :)


  11. I also did it in the Insta Pot, but followed the directions as is. I did have whole grain rice blend and the 20 minutes manual was perfect! It all turned out great and was very easy and quick!

  12. hello, tried this today but must be doing something wrong with the milk sauce. i melted the 2 tbls butter which just covers the bottom of the pan and added the 1/3 cup of flour and it basically turned into a milkion balls of cookie dough.  i whisked in the milk but no matter how hard i try it is a clumpy floury mixture :(

    • Hi Jason, next time, try to really add the milk slowly (just a few splashes at a time), stopping between each to whisk out the lumps—just keep at it. I hope that helps!

  13. This soup is amazing! I made it last week and am making more this week. 

    • Jen, I’m so glad to hear you enjoyed the soup! Thank you so much for giving it a try and taking the time to leave this wonderful review!

  14. Hi. I’m not really a fan of this recipe. I would have been ok without the roux. The roux was nice and creamy and I added only half of it. I was afraid it was too much.  The soup was pasty.  It would have been great without the roux. Adding more stock did not help. What did I do wrong?  This was more like chicken pot pie filling not soup.  The flavor was good. I may put biscuit dough on top and bake until done .  Maybe the rice over cooked?

    • Hi Judy, if the soup tasted pasty, it sounds like the butter/flour mixture at the start of the roux was not cooked long enough to get rid of the flour taste. I hope that helps if you do decide to give the recipe another try!

  15. Loved it! I used my new Instant Pot and followed your directions as written. I’ve tried three Wild Rice Soup recipes so far this fall/winter and yours is the best. I’m from Minnesota but this is our third year living in Arizona and we really miss our Wild Rice soup. It’s hard to find long grain or mixed grain rice here. Only some of the specialty stores carry it. Until recently we didn’t have a Panera nearby either.  I will definitely be looking through your recipes to see what I want to try next!

    • Jody HOORAY! I am so happy that you found this recipe, and I am flattered that it’s been your favorite. Thank you so much for trying it and letting me know how it came out for you. I hope you enjoy the other recipes you try as well!

  16. So so good and easy! Made perfectly in Instant Pot

  17. I am in the process of cooking my soup. I am going to leave out the roux as I am not a fan of thick soups. It may be thinner but I think it will be just as delicious.

  18. What kind of wild rice should be used?

    • Hi Amy, I used plain wild rice, but you can also use a wild rice blend if you’re unable to find a package of 100% wild rice in your area.

  19. Jessica Luckenbach Reply

    Made this in my pressure cooker! So great! Had one chicken breast, whole grain rice blend and cut vegetables as recipe called, and did 25min and let it slow pressure release, the chicken was a tad tiny bit dry on the outside but everything else was great and you really didn’t notice the chicken once I shredded in the soup. 
    Thank you fo the healthas delicious easy recipe!

    • Jessica, SO FUNNY because this is what I ate last night for dinner! My sister made it for me the same way :) I am so glad to hear you loved it!

  20. This recipe looks sooo good! Can’t wait to try it once the weather finally cools off. 
    Where did you get the bowls presented in the pictures?  Thanks so much!

  21. This is amazing! Not only does it taste great but one serving only 280 calories? I had to modify since I couldn’t find just wild rice at my usual grocery. This recipe will be a staple in my home. Thanks, Erin!

    • Kelly, I’m so happy to hear you enjoyed the soup! Thanks so much for taking the time to leave this wonderful review!

  22. Oh my! I could marry this soup. Deeeelish. However I might butterfly the chicken as the rice was overdone…. However still the best soup ever…. thanks :)

  23. Hello! Can you use Rotisserie chicken instead? Sometimes, I feel like the chicken comes out dry when you cook it for a long time.

    • Hi Shristi, I didn’t experience the chicken coming out dry, you could try using rotisserie if that’s a concern for you. I hope you enjoy the recipe!

  24. Great  recipe! I made in instant pot with 3 frozen chicken breasts and chicken was moist and tender. I followed recipe except only used half of the roux as I felt it was thick enough.  Will definitely make this again. I made fresh garlic bread sticks to go with the soup.

  25. So I’ve made this about 6 times now in my Instant Pot so I wanted to report back what I’ve found! I follow Erin’s directions for the Instant Pot and do high pressure for 35 minutes once my chicken and rice are in. ONE thing I change is that I only use 3 cups of chicken broth, since the instant pot loses no liquid in the process. That being said, I do like my soups “souper” (haha) thick, so keep that in mind. Wild rice is really not hard to find in the store, my neighborhood market Walmart carries it and they pretty much carry nothing speciality. Happy cooking! 

  26. Bernadette Hanson Reply

    I made this last night and I loved the flavor. I improvised on the spices since I didn’t have poultry spice. I did need to add quite a bit more stock. I just wish I had checked it before 6 hours since I think my chicken was overdone and wild rice exploded a little. But I will make it again. I would also make veggies bigger, add others, and leave out potatoes.

    • Bernadette, thanks for taking the time to review the recipe! It sounds like you know exactly what else to tweak next time!

  27. This is great, and very easy.  

    My only criticism is the flour to butter ratio, which, as seems to be the case with others, didn’t work for me. Instead, 1/2 C butter to 1/2 C flour made a lovely base to which I added the warm milk.  

    Also, it is a very thick soup using only the 4 C stock, really more of a casserole than soup, so having 2 to 3 C of stock available to think the soup is a good idea.

  28. Jennifer Woodall Reply

    Perfect soup for a cold day in the Midwest!

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