Crock Pot Cream of Chicken and Wild Rice Soup
This Crock Pot Cream of Chicken & Wild Rice Soup is your warmest hug. 🥕📅 Not just for winter—this one's a year-round comfort classic.
Servings 10 cups
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.