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

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