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Crockpot Creamy Chicken and Wild Rice Soup

Crockpot creamy chicken and wild rice soup cooks low and slow until the rice is tender and the chicken shreds easily. A buttery flour-and-milk finish makes the broth creamy, with carrots, celery, and thyme in every bowl.
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Prep Time 20 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 1 cup wild rice uncooked, rinsed
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 bay leaf
  • 6 cups chicken broth
For the creamy finish
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Place the chicken in a 6-quart slow cooker and add the rinsed wild rice, onion, carrots, celery, garlic, thyme, salt, pepper, bay leaf, and chicken broth.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours, until the rice is tender and the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board, discard the bay leaf, and shred the chicken with two forks.
Make the creamy finish
  1. Near the end of the cooking time, melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 minute; gradually whisk in the milk and cook, stirring, for 3 to 5 minutes, until thickened.
  2. Stir the milk mixture and shredded chicken into the slow cooker, cover, and cook on HIGH for 15 to 20 minutes, until heated through.

Notes

For the creamiest texture, stir the milk mixture in near the end as directed. Refrigerate leftovers for up to 3 days. Freezing is possible, though the dairy may separate; lactose-free milk and butter can be used as a dietary swap.