Print

Cozy Crockpot Chicken and Wild Rice Fall Soup – Easy Weeknight Dinner

Cozy Crockpot Chicken and Wild Rice Fall Soup - featured image
Print Recipe

A hearty and comforting slow cooker soup made with tender chicken, nutty wild rice, and savory vegetables. This easy weeknight dinner is perfect for cozy fall evenings and comes together with minimal prep.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 1 cup wild rice blend (I recommend Lundberg brand for consistent texture)
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 1 bay leaf
  • Salt and black pepper to taste
  • ½ cup heavy cream or half-and-half (optional, for creaminess)
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)
  • Additional black pepper (for garnish)

Instructions

  1. Prep the Vegetables (10 minutes): Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.
  2. Add Everything to the Slow Cooker (5 minutes): Place the chicken thighs at the bottom of the crockpot. Add the diced vegetables, minced garlic, wild rice, dried thyme, dried rosemary, dried sage, and bay leaf. Pour in the chicken broth and water. Give everything a gentle stir to combine.
  3. Season and Cook (5 minutes): Add a generous pinch of salt and black pepper. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the rice is tender and the chicken shreds easily with a fork.
  4. Shred the Chicken (5 minutes): Once the cooking time is up, remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf. Return the shredded chicken to the pot and stir well.
  5. Optional: Thicken the Soup (5 minutes): If you prefer a creamier soup, whisk the flour and heavy cream together in a small bowl until smooth. Stir this mixture into the soup and let it cook on HIGH for an additional 15-20 minutes, until slightly thickened.
  6. Taste and Adjust (2 minutes): Give the soup a final taste and adjust the salt and pepper as needed.
  7. Serve and Garnish (2 minutes): Ladle the soup into bowls and top with fresh parsley and a crack of black pepper. Serve hot with crusty bread or a simple side salad.

Notes

For a nuttier flavor, toast the wild rice in a dry skillet over medium heat for 2-3 minutes before adding to the slow cooker. Use low sodium broth to control salt levels. Shred chicken while warm for easier handling. Don’t lift the lid during cooking to avoid heat loss. The soup thickens as it sits; add extra broth when reheating if needed.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, fall soup, slow cooker soup, chicken and wild rice, easy weeknight dinner, comfort food

Find it online: https://dinadishes.com/cozy-crockpot-chicken-and-wild-rice-fall-soup-easy-weeknight-dinner/