Nothing beats coming home to the rich, warm aroma of a homemade meal after a long day. This Crock Pot Chicken Wild Rice Soup is the ultimate comfort food—loaded with tender chicken thighs, wholesome vegetables, and chewy wild rice, all simmered together in a rich, creamy broth. It’s an effortless slow-cooker recipe that requires minimal prep work, making it perfect for busy weeknights or cozy weekends. Let’s dive into what you need to make this crowd-pleasing dish!
Ingredients
- 1.5 lbs chicken thighs (left in big pieces for extra tenderness)
- 1 medium onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup wild rice blend, rinsed thoroughly
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup heavy cream (added at the end for rich creaminess)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make Crock Pot Chicken Wild Rice Soup
- Combine the Base Ingredients: Place the chicken thighs, diced onion, carrots, celery, minced garlic, rinsed wild rice blend, dried thyme, and bay leaf directly into your slow cooker.
- Add Broth & Season: Pour the 6 cups of chicken broth over the ingredients. Season generously with salt and black pepper to taste, then stir gently to combine.
- Slow Cook: Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and the wild rice is fully cooked and soft.
- Shred the Chicken: Carefully remove the cooked chicken thighs and the bay leaf from the crock pot. Shred the chicken into bite-sized pieces using two forks, then stir the shredded chicken back into the soup.
- Add the Cream: Pour in the 1 cup of heavy cream and stir well to create a creamy texture. Cover and let it simmer on LOW for an additional 15–20 minutes until heated through.
- Garnish & Serve: Taste and adjust seasoning with extra salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve with warm crusty bread!