Slow Cooker Creamy Chicken and Wild Rice Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 1/2 cups - Chicken Broth
  • 2 cups - Water
  • 3 whole - Boneless Chicken Breasts
  • 1 packages - Rice-a-Roni long grain and wild rice, or more if you like it with more rice
  • 1/2 teaspoons - Salt
  • 1/2 teaspoons - Pepper
  • 1/2 cups - Flour
  • 1/2 cups - Butter
  • 2 cups - Half and Half
  • 1 cups - Diced Celery
  • 1 cups - Diced Carrots
  • Directions:

    Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

    Brief Description

    This soup is easy, delicious and a definite crowd pleaser. Perfect for those cold nights.

    Main Ingredient:

    Chicken, Rice and veggies

    Category:  Soups

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 6 hour(s)


    Instead of adding the half and half to the roux, add it directly to the crockpot. If the soup is still too thick, you can add more chicken broth.

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    Posted On:

    October 28, 2012

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