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**Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup

  • Cooking Time:

    7 — 8 hours
  • Servings:



1 c. Wild Rice, uncooked
1 lb. Bone­less, Skin­less Chick­en Breasts
2 Ribs of Cel­ery, washed and chopped
1 Medi­um Onion, chopped
2 Car­rots, peeled and chopped
48 oz. Chick­en Stock
1 tsp. Thyme
1 tsp. Sage
1/2 c. Unsalt­ed But­ter
3/4 c. All-Pur­pose Flour
2 c. Milk
4 oz. Sliced Mush­rooms
3 T. White Wine

Slow Cook­er Chick­en Wild Rice Soup is just deli­cious. If you like a creamy and fill­ing soup this is the soup for you! Enjoy!

  1. Pre­pare the wild rice by rins­ing well and drain­ing.
  2. Trans­fer the rinsed uncooked wild rice, chick­en, cel­ery, onions, car­rots, mush­rooms, chick­en stock, and sea­son­ings into a 6-Quart Slow Cook­er.
  3. Cov­er. Cook on Low for 7–8 hours.
  4. Care­ful­ly remove chick­en from the slow cook­er and shred with forks or a meat rake.
  5. Trans­fer the shred­ded chick­en back to the slow cook­er.
  6. When the wild rice and chick­en are done cook­ing, melt the but­ter in a saucepan.
  7. Gen­tly add in the flour and let the mix­ture bub­ble for 1 minute.
  8. Slow­ly whisk in the milk until a thick, creamy mix­ture forms.
  9. Stir in the wine.
  10. Mix this to the rice and chick­en in the slow cook­er and stir to com­bine.


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Slow Cooker Chicken and Wild Rice - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlMarthabruce maysTracyAngela Recent comment authors
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Pat Colip

Looks won­der­ful!


This soup is deli­cious, I made it for this week’s lunch but had to sam­ple it tonight. Thank you for the recipe.


This soup is great.

If you are look­ing to reduce calo­ries, or make it gluten or wheat free replace the white sauce with :
1.5 cups can­nel­li beans & 1.5 cups almond milk a small amount of pan roast­ed onion, and a pinch of nut­meg.

Blend that togeth­er then add it to the soup. Works very well !!


Very good. Didn’t have the time to cook for 8 hours so I cooked it on high for 4 hours. Del­ish!! Hub­by loved it! Used fresh mush­rooms instead of canned. Thanks so much! Can’t wait to make it again and see if my son likes it too!


This turned out ter­ri­ble. I cooked it for 7 hours on low and the rice dis­in­te­grat­ed. The entire meal looked like a big pile of chunky gravy. It looked great in the pic­ture. I wish mine turned out like that.

bruce mays
bruce mays

ordered the 400 book on May 12. Pay Pal billed my visa card 7.50 on this date . AS of 6–24-14 I have NOT recieved the book. Please let me know When book will arrive . BRUCE MAYS 805 cedar lane e-18 Knoxville TN.


would you try this with brown or jas­mine rice?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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