Two Peas and Their Pod

Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup-a healthy and hearty soup that is made in the slow cooker! 

Slow Cooker Chicken and Wild Rice Soup Recipe on This hearty and healthy soup is so easy to make!

A few weeks ago we asked in one of our This and That posts if you wanted more slow cooker recipes. Well, the answer was a big fat YES! So we busted out our slow cooker and created a few recipes for you. Last week we shared a recipe for Slow Cooker Butternut Squash Soup and today we are sharing a recipe for Slow Cooker Chicken and Wild Rice Soup. Oh, and we are also having a giveaway for a slow cooker. Make sure you enter! We are going slow cooker crazy:)

Slow Cooker Chicken and Wild Rice Soup Recipe on This hearty and healthy soup is made in the crockpot!

I’ll be honest, I’ve never been a slow cooker fan. I don’t know why. I love the idea of throwing everything in the slow cooker and walking away. I guess I was just too lazy to get it out. Now that’s it out, we can’t stop. We are loving our slow cooker!

Josh actually created this recipe. He doesn’t think I give him enough credit on the blog, so just so you all know, this is Josh’s recipe:) He loves Chicken and Wild Rice Soup and decided to try it in the slow cooker since we both had crazy busy days. Neither of us wanted to fuss with dinner.

Recipe for Slow Cooker Chicken and Wild Rice Soup on

He threw all of the ingredients in the slow cooker and let it do the work! We worked all day while the slow cooker made our dinner!

Recipe for Slow Cooker Chicken and Wild Rice Soup on #recipe

The soup has onion, garlic, carrots, celery, chicken, wild rice, broth, thyme, and parsley. We used carrots from our own garden too! Aren’t they cute? This soup is perfect for a cold day and is a great soup for when you are feeling under the weather.

We shared our Chicken and Wild Rice Soup with our friends who just had a baby. They needed a good home cooked meal. Just don’t tell them that we didn’t do the cooking, our slow cooker did:) The slow cooker worked as our personal chef for the day!

This Slow Cooker Chicken and Wild Rice Soup is healthy, comforting, and delicious! And the best part? It’s SO easy to make! Pull out your slow cooker and make this soup for dinner tonight!

And do you see those biscuits in the background? We will be sharing a killer biscuit recipe on Wednesday so make sure you come back! They are SO good with this soup!

Slow Cooker Chicken and Wild Rice Soup on Perfect soup for a chilly day or if you are feeling under the weather!

Slow Cooker Chicken and Wild Rice Soup

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 3 1/2 hours-6 1/2 hours

Hearty chicken and wild rice soup that is made in the slow cooker! This simple soup is always a hit!


1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloved garlic, finely chopped
1 cup uncooked wild rice, rinsed and drained
2 bay leaves
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth
1/4 cup chopped fresh parsley


1. In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.

2. Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.

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136 Responses to “Slow Cooker Chicken and Wild Rice Soup”

  1. Bonny @ Clever Hen — November 13, 2013 @ 9:16 am

    My grand daughter is going to love this! thanks.

  2. Lana @ Never Enough Thyme — November 13, 2013 @ 9:34 am

    Looks delicious! I love using my slow cooker this time of year.

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  4. Chels R — November 13, 2013 @ 7:04 pm

    I’m impressed with Josh that he made a slow-cooker meal. My husband while pretty savvy in the kitchen, doesn’t do much with the slow-cooker unless it’s me asking him to shred the chicken that’s in it, lol!

  5. Brenda @ a farmgirl's dabbles — November 13, 2013 @ 8:44 pm

    Looks like a great soup, JOSH. 😉 I hear you, though, Maria. I need to get the slow cooker out alot more, it makes such delicious meals! I think this soup will be on the menu here during the cold months ahead, thanks!

  6. laura demuth — November 14, 2013 @ 7:44 am

    I made this soup for my family and they loved it!! I do not own a slow cooker and made in the oven… came out perfect! This will for sure be my go to chicken soup recipe:)
    Thank you for such great recipes I love your website!

  7. Shawn-Marie — November 14, 2013 @ 1:11 pm

    Was getting ready to figure out a quick dinner for the family with the chicken breasts I had taken out of freezer, and tonight a busy school night. I hopped on Pinterest & saw this post first in the feed, I knew it was meant to be. :) It is now in my crockpot! Thanks for planning my dinner for me!

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  9. kd — November 14, 2013 @ 4:23 pm

    THANK YOU for including the ‘print’ button. That is such a lovely feature.

  10. Claudette Tipton — November 14, 2013 @ 5:44 pm

    I put this soup in the crockpot before we went to bed the other night and it was done when we got up. Had it for supper that night!!! Awesome……… will make again….and again!!

  11. Prairie Wife — November 15, 2013 @ 10:57 am

    My homemade chicken noodle soup is a huge hit around here, I never thought to use rice. Thanks for the idea :)

  12. LS — November 15, 2013 @ 1:03 pm

    Any chance you could let me know what size slow cooker you used for this recipe? It looks really good, and I’m excited to make it, but I have a small crock pot, so I have to size recipes down for it. If you can’t let me know, I’ll just halve the recipe and see if it all fits!

    • Two Peas replied: — November 15th, 2013 @ 1:08 pm

      We have a 6 quart slow cooker!

  13. Jenny Flake — November 15, 2013 @ 5:50 pm

    I could soooo go for a bowl of this tonight! Looks amazing :)

  14. Cathy E — November 16, 2013 @ 7:29 pm

    Had this in the Crockpot before lunch and enjoyed it for supper tonight. It was delicious!!! This was way easier than roasting the chicken and cooking the rice first! Thanks!

  15. Cathy E — November 16, 2013 @ 7:33 pm

    I had this all ready in my slow cooker before lunch. After a busy day we had a very delicious supper!! So much easier than cooking the chicken and the rice first, then assembling the soup. Thanks!!

  16. Cathy E — November 16, 2013 @ 7:34 pm

    so sorry I double posted!! My computer didn’t show my post…it just kept spinning a blank screen!

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  18. ShelbyAWhi — November 18, 2013 @ 4:54 pm

    I am making this now. So far so good except adding 1 whole cup of wild rice may be too much. Mine is not looking as soupy as yours due to rice to broth ratio.

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  20. Laura — November 21, 2013 @ 12:11 pm

    So so good. Who needs canned soup when you can make healthier, heartier and tastier recipes like this one! Thank you for another great recipe!!

  21. Melissa — November 21, 2013 @ 2:56 pm

    Im super excited I found this recipe! Looks really easy and with the freezing temps setting in I’m ready for some new soup recipes! Thank you!

  22. Kenda — November 30, 2013 @ 1:46 pm

    Making this today with leftover smoked turkey breast!

  23. Andrea — December 1, 2013 @ 10:12 pm

    I am thinking of making this with leftover turkey. Would it come out the same without adding the poultry until the step when you shred it since the turkey is already cooked? Thanks

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  26. Leah — December 2, 2013 @ 4:07 pm

    Hi! Just wanted to let you know that I made your recipe and did a blog post about it. I adapted it some – I used brown rice and also added mushrooms and sauteed the mushrooms with the onions beforehand. Thank you for the fab recipe! Here is a link to my post.

  27. Rachel — December 4, 2013 @ 6:19 pm

    I made this today. I put it on low and left it when I went to work. The smell when I got home was delicious by itself! I may freeze some and reheat when it gets really cold (if I don’t eat it all first!). :)

  28. Marina — December 8, 2013 @ 6:01 pm

    I made this recipe tonight and it was delicious, so aromatic, and a great way to incorporate wild rice. One note – next time I plan on only using only about 1/2 cup of wild rice, because there’s hardly any broth and this soup is super thick. For some reason your soup looks much brothy-er than mine. Small criticism, though – loved this recipe otherwise!

  29. Amy — December 9, 2013 @ 4:01 pm

    I only have a 3.5 slow cooker and there are only two of us. If I half the recipe, does that science work for cooking time too? Or does it cook for the same amount of time? I’m new to slow cookers..


    • Two Peas replied: — December 9th, 2013 @ 4:05 pm

      Every slow cooker is different, but it should take the same amount of time to cook. With that said, you don’t want to cut the recipe too much because if you barely have anything in your slow cooker it will burn on the bottom.

  30. jaime — December 16, 2013 @ 5:23 pm

    This is in my crockpot right now. I am wondering if anyone has tried adding a bit of cream and flour?

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  34. Rhonda — January 3, 2014 @ 12:51 pm

    I love wild rice! So this is definitely a great recipe for me to try. Thanks!

  35. Jen — January 10, 2014 @ 12:00 am

    This looks fantastic! What kind of wild rice did you use? There are several blends available or just the straight wild rice. Also, does it matter what kind of parsley you use? Curly vs. Italian? Thank you. I love your website. =)

  36. Nicole — January 12, 2014 @ 10:18 pm

    Made this tonight, was really good. Had to put it on my stove after 2 1/2 hours because my crockpot wasn’t getting hot enough, but it worked out fine. My picky boys even had seconds!

  37. Nancy Fitz — January 13, 2014 @ 3:26 pm

    Thank you for this excellent recipe! We’ve had a long stretch of snowy/windy days in Colorado, and this soup absolutely hit the spot–several times! I made a few changes based on what I had on hand–used 2 boneless chicken breasts and 6 boneless chicken thighs, organic nonfat chicken broth, 1/2 brown rice and 1/2 dark Hinode black rice and extra celery. Yum yum. Great flavor and filling. Cooked on high for 3 1/2 hrs. I am wondering if you have the nutritional breakdown? This is a keeper!

  38. Suganya — January 14, 2014 @ 3:56 pm

    Thanks. Good for this weekend Party.

  39. jodie flint — January 15, 2014 @ 4:54 am

    Could I add Savoy cabbage? Would it spoil the flavour.
    Also can I use brown rice instead….many thanks Jodie.

    • Two Peas replied: — January 15th, 2014 @ 8:28 am

      You can use brown rice, the cabbage will change the flavor. Let me know if you try it!

  40. Michelle — January 22, 2014 @ 1:17 pm

    We made some last night – so good! I added ginger & diced sweet potatoes which took it over the top. Thank you for the recipe!

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