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Slow Cooker Chicken and Wild Rice Soup

Damn Delicious
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
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.