This cozy crockpot soup combines juicy diced chicken, savory mushrooms, and nutty wild rice in a creamy bowl that feels like a warm hug. It’s the kind of dish you make when you want hands-off comfort—perfect for busy weeknights, easy meal prep, or a casual dinner that still tastes thoughtful. If you love classic, homey soups, you might also enjoy grandma’s chicken soup for a more brothy, nostalgic option.
Why you’ll love this dish
This recipe is the intersection of convenience and flavor. Everything goes into the slow cooker and transforms into a rich, well-balanced soup with minimal babysitting. Wild rice adds a smoky, chewy texture that lifts the bowl above plain white-rice soups, while mushrooms contribute deep umami without extra fat.
“Comfort food that actually tastes like it took time—without the time.” — a weeknight tester
When to make it:
- Weeknight dinners when you want to set it and forget it.
- A simple but elegant meal for casual guests.
- Make-ahead lunches for the week—flavors improve overnight.
The cooking process explained
This recipe is straightforward: layer raw ingredients in the crockpot, add broth, and let low heat do the work. Cooking low for 6–8 hours yields tender chicken and perfectly cooked wild rice; high for 3–4 hours works if you’re short on time. Add the cream or milk at the end so the dairy warms through without breaking down. Important checkpoints: the chicken must reach 165°F (74°C) and the wild rice should be tender but still hold its shape—avoid overcooking to prevent mushiness.
What you’ll need
- 1 lb boneless, skinless chicken breast, diced (can substitute thighs for extra flavor)
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup wild rice (rinse if dusty; a wild-rice blend is fine)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (use low-sodium if you plan to season later)
- 1 cup cream or milk (half-and-half for richness; milk for lighter finish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Ingredient notes:
- For a dairy-free version, replace cream with full-fat coconut milk (added near the end).
- If using frozen chicken, add a little extra cook time and ensure poultry hits 165°F.
- If your package of wild rice is a blend, check package cook times; most slow-cook fine with the times listed.
Directions to follow
- Place the diced chicken, sliced mushrooms, rinsed wild rice, chopped onion, and minced garlic into the crockpot. Spread the ingredients evenly so nothing floats on top.
- Pour in 4 cups of chicken broth and stir gently so the rice is submerged and evenly distributed. Season lightly now if using regular broth; you can always adjust at the end.
- Cover and cook: set on low for 6–8 hours or on high for 3–4 hours. The soup is ready when the chicken reaches 165°F (74°C) and the wild rice is tender but not mushy.
- About 10 minutes before serving, stir in 1 cup of cream or milk. Heat through but do not boil hard once dairy is in—this prevents separation or curdling. Taste and season with salt and freshly ground black pepper.
- Ladle into bowls and garnish with chopped fresh parsley.
Quick safety tip: always confirm chicken temperature with an instant-read thermometer, especially when cooking mixed-ingredient crockpot meals.
Best ways to enjoy it
Serve this soup with a crisp green salad and warm crusty bread or garlic toast. For a heartier meal, offer a side of roasted root vegetables or a simple apple-fennel slaw to cut the creaminess. Garnish ideas: extra parsley, a sprinkle of grated Parmesan, or a drizzle of good olive oil. If you’re hosting, present the soup in shallow bowls so the textures—rice, mushrooms, and chicken—are visible and inviting.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature, then store in an airtight container for 3–4 days.
- Freezer: For best texture, freeze the soup without the cream (freeze up to 3 months). Thaw overnight in the fridge and stir in fresh cream or milk when reheating.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems thick after refrigeration, thin with a splash of broth or water. Reheat until simmering and ensure it reaches 165°F before serving.
Avoid repeated reheating cycles—heat only what you’ll eat to preserve texture and food safety.
Helpful cooking tips
- Sauté the onions and mushrooms briefly in a skillet before adding to the crockpot for extra caramelized flavor; this is optional but boosts depth.
- If you prefer a creamier mouthfeel without extra dairy, mash a small portion of rice against the pot wall before adding cream.
- Rinse wild rice under cold water if it looks dusty—this removes debris and excess starch.
- If the broth is very salty, use low-sodium chicken broth and add salt at the end.
- Stir in cream near the end on low heat to avoid separation.
If you’re looking for an indulgent dessert idea to follow this bowl, try pairing your dinner with an easy treat like butterscotch randy for a sweet, nostalgic finish.
Creative twists
- Vegetarian: Swap chicken for firm tofu or white beans and use vegetable broth. Add a splash of soy sauce for umami.
- Dairy-free: Use full-fat coconut milk added at the end for creaminess and a subtle coconut note.
- Herb-forward: Add fresh thyme and a bay leaf during cooking; remove the bay leaf before serving.
- Wine or sherry: Stir in 2 tablespoons of dry sherry or white wine with the cream step for a refined finish.
- Protein swap: Use bone-in chicken thighs for deeper flavor—remove bones before serving.
Common questions
Q: Can I use frozen chicken breasts?
A: Yes. Add them frozen, but expect longer cook time—use an instant-read thermometer to confirm the internal temp reaches 165°F (74°C).
Q: Will the cream separate if I freeze the soup?
A: Cream can separate when frozen. For best results, freeze the soup without cream and add fresh cream or milk when reheating.
Q: How can I thicken the soup if it’s too thin?
A: Simmer uncovered for 10–15 minutes to reduce, or whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir in while simmering until thickened.
Q: Can I make this on the stovetop instead of a crockpot?
A: Yes. Simmer covered over low heat for about 45–60 minutes, stirring occasionally, until rice is tender and chicken is cooked through. Add cream in the last 10 minutes.
Q: What if my wild rice isn’t tender after the recommended time?
A: Rice age and brand vary. Continue cooking longer until tender, adding a little extra broth or water as needed.
If you have a question not covered here, tell me what equipment and ingredients you have and I’ll tailor the advice.
Crockpot Chicken and Wild Rice Soup
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breast, diced can substitute thighs for extra flavor
- 1 cup mushrooms, sliced button or cremini
- 1 cup wild rice rinse if dusty; a wild-rice blend is fine
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth use low-sodium if you plan to season later
- 1 cup cream or milk half-and-half for richness; milk for lighter finish
- to taste Salt and freshly ground black pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Place the diced chicken, sliced mushrooms, rinsed wild rice, chopped onion, and minced garlic into the crockpot. Spread the ingredients evenly so nothing floats on top.
- Pour in 4 cups of chicken broth and stir gently so the rice is submerged and evenly distributed. Season lightly now if using regular broth; you can always adjust at the end.
Cooking
- Cover and cook: set on low for 6–8 hours or on high for 3–4 hours. The soup is ready when the chicken reaches 165°F (74°C) and the wild rice is tender but not mushy.
- About 10 minutes before serving, stir in 1 cup of cream or milk. Heat through but do not boil hard once dairy is in—this prevents separation or curdling.
Serving
- Ladle into bowls and garnish with chopped fresh parsley.