Slow cooker creamy chicken and wild rice soup

Main Dish
5 servings
15 min
5 hours
Very Easy


Number of serving: 5
4 cups chicken broth

2 cups water

2 boneless, skinless chicken breasts

1 package of Rice-a-Roni long grain and wild rice

1/2 teaspoon salt (plus more to taste)

1/2 teaspoon pepper

3/4 cup all purpose flour

1/2 cup butter

2 cups half and half

1 cup grated carrots

1 cup diced celery


  • Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.
  • Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker.
  • In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter.
  • Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth.
  • Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.


Slow Cooker Creamy Chicken and Wild Rice Soup, photo 1
Slow Cooker Creamy Chicken and Wild Rice Soup, photo 2


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