Slow Cooker, Soup

Slow Cooker Chicken and Wild Rice Soup

One thing I love about the fall is taking out my slow cooker. I haven’t made a lot of soups in it, but I find it so much easier than babysitting soup on the stove. This is one filling soup. I made it with some Pillsbury Buttermilk Biscuits. My son, the picky one, even though he wants to go to culinary school loved it.

Slow Cooker Chicken and Wild Rice Soup

Damn Delicious
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup


  • 1 1/2 lbs Boneless skinless chicken breast Mine was frozen
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken stock I added more at the end since it was really thick
  • 1 box (6 oz) box uncle bens wild rice with seasoning packet
  • 3 cloves minced garlic
  • 1 onion diced
  • 1/2 lb baby carrots cut in chunks
  • 3 celery stalks cut in chunks
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp old bay
  • 1 cup milk
  • 1 cup half and half
  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour


  • Salt and pepper the chicken to taste and add it to your crock pot
  • Stir in chicken stock, wild rice, garlic, onion, carrots, celery, old bay, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
  • Remove chicken from the slow cooker and shred, using two forks.
  • Stir in milk and heavy cream about 1/2 hour before finished. If the soup is not thick enough, you can make the rue out of the butter and flour and mix the two milks with them.
  • Stir all together and serve.

About admin

I am a single mom of a very active and busy twenty year old young man. I work full time at the New York State Funeral Directors Association. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
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