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Slow Cooker Creamy Chicken Wild Rice Soup

Oh so creamy and full of flavor. This Slow Cooker Creamy Chicken Wild Rice Soup is hearty, comforting and perfect for those cold winter days.

  • Author: Stacie Hassing
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings
  • Category: Soup

Ingredients

Instructions

Slow Cooker Directions:

  1. Season chicken with salt and pepper. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves.
  3. Cover and cook on low heat for 6-8 hours.
  4. Add mushrooms during the last 30 minutes of cooking time.
  5. Remove chicken from the slow cooker and shred, using two forks.
  6. Melt butter in a saucepan over medium heat. Whisk in half and half, and cook, whisking constantly, until well combined. Season with salt and pepper.
  7. Stir shredded chicken and milk and butter mixture into the slow cooker.
  8. Serve immediately, garnish with fresh parsley, fresh thyme and shredded or shaved parmesan, if desired.
  9. For a thicker consistency, stir in ½ cup potato flakes.

Instant Pot Directions:

  1. Season chicken with salt and pepper. Place the chicken breast, broth (3 cups), wild rice, garlic, onion, carrots, celery, rosemary, thyme, bay leaves and mushrooms in the Instant Pot.
  2. Lock lid into place. Turn vent valve to ‘Sealing’ position.
  3. Select ‘Manual’ setting on high pressure and set cook time to 20 minutes.
  4. When cook time is up, allow pressure to naturally release for 5 minutes then release remaining pressure using quick-release method (i.e. flip the vent valve to ‘Venting’ position).
  5. When all of the pressure is released and lid unlocks, remove the bay leaves and discard. Remove the chicken and shred with two forks.
  6. On the stove, melt butter in a saucepan over medium heat. Whisk in half and half and cook, whisking constantly until well combined. Season with salt and pepper.
  7. Add the shredded chicken back to the Instant Pot along the whisked butter/half & half mixture. Stir to combine.
  8. Serve immediately, garnish with fresh parsley, fresh thyme and shredded or shaved parmesan, if desired.
  9. For a thicker consistency, stir in ½ cup potato flakes.

Nutrition

  • Serving Size: 1/8 of repipe (~1 1/2 cups)
  • Calories: 320
  • Sugar: 6 g
  • Sodium: 250 mg
  • Fat: 14 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 24 g