There’s something quietly magical about this Slow Cooker Cream of Chicken Soup.
It’s not flashy. It won’t win awards at the next foodie expo. But on a Tuesday evening when your feet hurt, the laundry’s piled high, and your soul just needs a hug, this slow-cooked bowl of creamy, herby, chicken-y warmth shows up like an old friend.
I first had this as a teenager in my mom’s kitchen during one particularly snowy January. She had this old Crock Pot that rattled when it cooked, but wow, it delivered. These days, I’ll throw this soup together anytime the mood calls for comfort—spring rain, a chilly beach weekend, or when I just need something ready by the time my meeting marathon ends.
Don’t wait for a snowstorm to enjoy this one. Trust me.
Crock Pot Cream of Chicken and Wild Rice Soup
Ingredients
- 4½ cups chicken broth
- 2 cups water
- 1 4.3 oz package Rice-a-Roni long grain & wild rice (with seasoning packet)
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ tsp dried basil
- 2 boneless skinless chicken breasts
- ½ cup butter
- ½ cup flour
- 1 tsp salt
- ½ tsp black pepper
- 2 cups half and half
Instructions
Start with the base
- In your slow cooker, combine the chicken broth, water, the entire Rice-a-Roni package (seasoning packet included), carrots, celery, and basil. Give it a gentle stir.
- This part always reminds me of my mom humming over the pot, tossing in veggies like she was casting a spell.
Add the chicken
- Nestle the chicken breasts right into the mixture. No need to chop them first—they’ll shred beautifully after slow cooking.
Let time do its thing
- Cook on Low for 7–8 hours, or High for about 4.5 hours.
- Don’t peek too much—steam is flavor, and patience is key here.
Make the creamy magic
- About 30 minutes before the soup is done, melt the butter in a small saucepan over medium heat. Whisk in the flour to make a roux. Slowly (like really slowly) add the half and half, whisking constantly until smooth.
- Sprinkle in the salt and pepper.
Finish it off
- Pour that creamy mixture into the Crock Pot. Stir everything together and let it simmer on Low for 20–30 more minutes. The chicken will be tender—shred it right into the soup using two forks.
Notes
🍲 Notes from My Kitchen
- You can swap the Rice-a-Roni for another wild rice blend, but I’ve found the seasoning packet adds just the right flavor nudge.
- Want to add mushrooms or spinach? Toss them in during the last hour for a little extra texture.
- It refrigerates beautifully. The next day? Even better.
Where This Soup Came From
Cream of chicken and wild rice soup likely has roots in the upper Midwest, where wild rice grows naturally and comfort food reigns supreme. While it’s often considered a winter staple, there’s no reason not to bring it into spring or even a breezy autumn picnic—just ladle it into a thermos and go.
Let’s Wrap It Up
If this bowl brought a little warmth to your day, don’t forget to like and share it with a friend who needs some cozy vibes. I’d love to hear how it turned out—or what spin you put on it!
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Related videos (also in standard cooking)
Yummy! Enjoy your meal and don’t forget to share if you liked it!
Via Centercutcook cream of chicken wild rice soup slow cooker