Crockpot Chicken Wild Rice Soup with Vegetables

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A creamy and hearty chicken soup loaded with wild rice and garden vegetables, slowly cooked to tender perfection. This American-inspired slow-cooker recipe, ready in about 440 minutes, pairs boneless skinless chicken breasts, wild rice blend, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 1 cup wild rice blend
• 2 large, diced carrots
• 2, diced celery stalks
• 1 medium, diced onion
• 2, minced garlic cloves
• 6 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1.5 pounds boneless skinless chicken breasts, 1 cup wild rice blend, 2 diced large carrots, 2 diced celery stalks, 1 diced medium onion, 2 minced garlic cloves, and 6 cups chicken broth into a slow cooker.
2. Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.
3. Step 3: Remove the chicken breasts and shred with two forks, then return the shredded chicken to the slow cooker.
4. Step 4: In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until golden and bubbly.
5. Step 5: Gradually whisk in 1 cup heavy cream and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Step 6: Stir the cream mixture into the slow cooker soup. Add 1 teaspoon salt and 1/2 teaspoon black pepper, stirring well to combine.
7. Step 7: Sprinkle 2 tablespoons chopped fresh parsley over the soup before serving warm for a comforting, creamy meal.