Slow Cooker Creamy Wild Rice & Chicken Soup

This creamy chicken and wild rice soup practically makes itself in the slow cooker — and it’s become one of the most-requested recipes in my house. Hearty chicken, colorful veggies, chewy wild rice, and a rich (but not heavy!) creamy broth. Pure comfort in a bowl.

I’ve made this chicken and wild rice soup for potlucks, church dinners, and our homeschool co-op, and I always get asked for the recipe. It’s one of those dishes that feels special but takes almost zero effort.

The best part? It works for real life. Forgot to thaw the chicken? No time to sauté veggies? No problem — scroll down for my “Forgot to Thaw” shortcut below! Serve with warm french bread or dinner rolls and dinner is done.

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Why You’ll Love This Slow Cooker Creamy Wild Rice & Chicken Soup

• Practically makes itself — just dump everything in the crockpot and walk away for hours.
• Rich and creamy without being too heavy — the combination of cream cheese, milk, and half-and-half creates a silky broth that’s satisfying but not overwhelming.
• Forgiving for busy days — skip the sauté, use frozen chicken thighs, and it still turns out amazing (see my “Forgot to Thaw the Chicken” section below!).
• Crowd-pleaser every time — I’ve made this for potlucks and church dinners and always get asked for the recipe.
• Hearty and well-balanced — loaded with protein, chunky veggies, and wild rice for a meal that truly fills you up.
• Family-friendly warmth — a gentle hint of red pepper flakes gives it just enough cozy warmth without being spicy.

Ingredients

Okay, let’s get cooking! Here’s what you’ll need on hand to make this delicious creamy wild rice and chicken soup.

• Butter
• Onion
• Carrots
• Celery
• Chicken broth
• Boneless, skinless chicken thighs — I highly recommend thighs over breasts here; they stay tender and shred beautifully after slow cooking
• Ben’s Long Grain & Wild Rice (one 6-oz package) — use the whole thing, seasoning packet included!
• Salt and pepper
• Red pepper flakes — just a dash for gentle warmth, not overly spicy (unless you want it to be!)
• Dried parsley
• Cornstarch
• Cream cheese — set it out on the counter ahead of time to soften; it melts into the broth so much more smoothly
• Milk — we use organic whole milk, but whatever you have on hand works great
• Half and half — full fat works best here

Instructions

You’ll be amazed at how quickly this comes together…and most of the work is totally hands-off while your slow cooker does its thing! That’s what I call a mom win for sure!

First up, sauté the veggies. Melt the butter in a skillet over medium heat, then add the chopped onion, diced carrots, and celery. Give them a quick 2–3 minute sauté just until they start to soften, then dump it all into your crockpot.

Next, add the chicken thighs, chicken broth, the entire rice package (seasoning packet and all!), salt, pepper, red pepper flakes, and dried parsley.

Give it a quick stir, pop the lid on, and cook on LOW for 6 hours or HIGH for 3–4 hours.

When you’re getting close to serving time, whisk the cornstarch and cold water together in a small bowl until smooth, then stir it into the crockpot.

Drop in the softened cream cheese pieces and stir until fully melted — the chicken thighs will naturally shred apart as you do this, which is exactly what we want!

Stir in the milk and half and half, cover, and let everything heat through for another 10 minutes.

Give it a taste and add more salt and pepper if needed.

Serve warm with french bread or thick dinner rolls on the side — trust me, you’ll want something to soak up that creamy broth!

Storage

Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. The wild rice will continue to absorb liquid as it sits, so the soup will thicken over time — just add a splash of chicken broth or milk when reheating to loosen it back up.

Freezer: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers or zip-lock bags. Freeze for up to 3 months. Note that the texture of the cream-based broth may change slightly after freezing (it can separate a bit), but a good stir while reheating brings it right back together.

Reheating: Warm on the stovetop over medium-low heat, stirring occasionally and adding a little broth or milk as needed. You can also reheat in the microwave in 1–2 minute intervals, stirring between each.

Tips + Tricks for the Best Creamy Wild Rice & Chicken Soup

• Use chicken thighs, not breasts. Thighs stay tender and juicy through hours of slow cooking and shred beautifully. Chicken breasts can dry out.
• Soften the cream cheese first. Let it sit out at room temperature before adding it to the hot soup. This helps it melt smoothly without leaving lumps.
• Don’t skip the cornstarch slurry. It’s what gives the broth that gorgeous, slightly thickened consistency. Whisk it with cold water first so it doesn’t clump.
• Use the seasoning packet. The Ben’s Long Grain & Wild Rice package comes with a seasoning packet — toss it in! It adds extra flavor without any extra work.
• Taste before serving. The seasoning packet adds sodium, so taste before adding more salt at the end.
• Serve it with something to dip. French bread or thick dinner rolls are non-negotiable in our house. They’re perfect for soaking up every last drop of that creamy broth.

Quicker Prep: The “Forgot to Thaw the Chicken” Version

Life is busy and I forget to thaw chicken all the time…so yes, I’ve tested this with frozen chicken thighs and it works great. Here’s what to do:

1. Chop your vegetables and place them in the bottom of the crockpot.
2. Pour in the chicken broth.
3. Add the frozen chicken thighs directly on top. Run them under water briefly just until you can separate them from each other — they don’t need to be thawed.
4. Add the rice package, salt, pepper, red pepper flakes, and parsley.
5. Cook on HIGH for 3–4 hours, then follow the instructions above for the creamy finish.

You also don’t need to cut up the chicken thighs beforehand — they shred perfectly on their own as you stir in the cream cheese. I’m all about making dinner simpler!

Variations

Add more vegetables. Toss in some baby spinach, kale, or frozen peas during the last 10–15 minutes of cooking for extra color and nutrition.

Make it dairy-free. Swap the cream cheese for a dairy-free cream cheese alternative, and use full-fat coconut milk or an unsweetened oat milk in place of the milk and half and half.

Use rotisserie chicken. Short on time? Use shredded rotisserie chicken instead of raw thighs. Add it in during the last hour of cooking so it doesn’t get overcooked.

Make it gluten-free. This recipe is naturally gluten-free as written — just double-check that your chicken broth and rice package are certified GF if that’s a concern for your family.

Spice it up. Love a little more heat? Add an extra dash of red pepper flakes or a pinch of cayenne pepper.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs are highly recommended for slow cooking because they stay moist and tender. Chicken breasts tend to dry out after long cook times. If you do use breasts, check them a bit earlier and don’t overcook.

Can I use a different brand of wild rice?

Ben’s Long Grain & Wild Rice is what this recipe was developed with, and the seasoning packet really does add great flavor. If you use a different brand or plain wild rice, you may need to add extra seasonings to compensate.

My soup is too thick. What do I do?

The wild rice absorbs a lot of liquid, especially as leftovers. Just stir in additional chicken broth, milk, or water a little at a time until you reach the consistency you like.

Can I make this on the stovetop?

Yes! Sauté the vegetables in a large pot, then add all the remaining ingredients (except the cream cheese, cornstarch, milk, and half and half). Simmer over medium-low heat for about 45 minutes to an hour until the rice is cooked and the chicken is tender.

Then, shred the chicken, then stir in the cornstarch slurry, cream cheese, milk, and half and half and heat through.

Can I double this recipe?

Absolutely, as long as your slow cooker is large enough (a 6–7 quart works well). It’s a great recipe to make in a big batch for feeding a crowd or meal prepping for the week.

So, there you have it — everything you need to know about how to make the creamiest wild rice and chicken soup recipe. I can practically guarantee you that your family will devour it!

More Crockpot Recipes to Try

• Unbelievably Easy Crockpot Chicken Tacos
• Crockpot Thai Shrimp and Rice
• Healthy Slow Cooker Beef Stew

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