Slow Cooker Creamy Chicken Wild Rice Soup

Perfect for fall and winter, this Slow Cooker Creamy Chicken Wild Rice Soup couldn’t be easier to make! Just like chicken noodle soup but better, it’s loaded with flavorful rice, plenty of veggies, and a creamy base

Key Ingredients

Veggies Garlic Chicken Seasonings Broth Milk & Heavy Cream Flour  Butter Rice

Chop all the veggies. Dump all the ingredients except for the butter, flour, milk, and heavy cream into the slow cooker.


Cover, and cook on high for 2 hours.

Remove chicken, shred with two forks, and place it back in the slow cooker, stirring to combine.

In a pan on medium-high heat, melt the butter. Add the flour. Cook for 1-2 minutes, stirring constantly, to form a roux.

Add the roux to the slow cooker along with the milk and heavy cream. Stir to combine.

Continue to cook on high for an additional 30 minutes or until the soup has thickened.

Spoon into bowls, and serve warm.

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