Slow Cooker Creamy Chicken Wild Rice Soup

Overhead, landscape photo of Slow Cooker Creamy Chicken and Wild Rice Soup in a neutral colored bowl on a tan plate with a spoon resting next to the bowl and a ramekin of shredded parmesan, white wine glass and pale tan linen arranged around the bowl.

5 from 8 votes

Slow Cooker Creamy Chicken Wild Rice Soup

This easy Creamy Chicken and Wild Rice Soup is made with the convenience of the slow cooker! Rich and packed with chicken, bacon, veggies and wild rice, this crockpot soup is feel good comfort food that is sure to hit the spot and become a family favorite! Slow Cooker Creamy Chicken Wild Rice Soup

Prep Time15 mins

Cook Time3 hrs 30 mins

Total Time3 hrs 45 mins

Course: entree, Soup

Cuisine: American

Keyword: bacon, chicken, creamy, crockpot, Slow Cooker, soup, wild rice

Servings:

Calories: 585kcal

Author: Cheyanne Holzworth

Ingredients

1 pound Boneless Skinless Chicken Breasts – cut into 1 ½’’ cubes
Kosher Salt & Ground Black Pepper to taste
8 ounces Bacon - cooked & crumbled
1 Cup Uncooked Wild Rice - rinsed*
4 cloves Garlic – peeled & minced
1 Parmesan Rind + ½ cup grated parmesan , plus more for garnish
1 small Yellow Onion – peeled & diced
2 large Carrots – peeled & diced
2 large Stalks Celery – diced
1 TBS Fresh Thyme Leaves , plus more for garnish
½ tsp EACH: Dried Sage & Dried Rosemary
5 -5 ½ Cups Low-Sodium Chicken Stock depending on desired thickness
1 Cup Dry White Wine optional
4 ounces Cream Cheese – at room temperature & cut into small cubes
1 ½ Cups Half and Half *
¼ Cup Cornstarch

For serving: Artisan bread, fresh grated parmesan, parsley

Instructions

Season chicken generously with salt and pepper. Place chicken in the bowl of a 6 quart slow cooker or crockpot.
Add half of the bacon, rice, garlic, parmesan rind, onion, carrots, celery, thyme, sage, rosemary, stock and wine. Season with salt and pepper to taste and stir to combine.
Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours*. (Chicken and rice will continue to cook in next steps)
Remove the lid. (Optional – remove and discard parmesan rind.) Add the cream cheese and grated parmesan to the slow cooker. In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half. Add the mixture to the slow cooker and stir to combine.
Cover and cook on HIGH for 30 minutes – 1 hour, or until the cream cheese is melted, the chicken is cooked and rice is tender.
When the soup is done, stir in the remaining cooked bacon. Taste and adjust for seasoning with salt, pepper or additional half and half if you like a thinner soup.
To serve: Divide the soup among bowls and garnish with fresh herbs and more grated parmesan. Enjoy!

Notes

This recipe calls for real or cultivated wild rice, not a wild rice blend! The texture of wild rice in this soup is so much better than a wild rice blend!
If you want a thinner soup, you can use 5 1/2 cups of chicken stock. However, I recommend sticking with 5 cups of stock. You can always thin the soup out later with half-and-half or more stock if desired.
While I used half-and-half, you can use heavy cream if a richer mouthfeel is desired.
The exact cooking time depends on the strength of your slow cooker.
To make freezer-friendly creamy chicken and wild rice soup: Freeze the uncooked wild rice, veggies, spices and chicken together in a large, freezer-safe, zip-closure bag. When you are ready to make the soup all you have to do is pop the contents of the bag into the slow cooker with some chicken stock, a bit of white wine and cook according to the recipe directions!

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