Can I use cooked chicken instead of raw?

Yes, you can! If you’re using cooked or rotisserie chicken, add it during the final hour of cooking so it doesn’t overcook or dry out. This keeps the meat tender while still absorbing all the creamy flavors.

Can I substitute white rice for wild rice?

Absolutely. White rice works in a pinch but cooks faster, so reduce your slow cooker time by about 1–2 hours. Wild rice adds a chewier texture and nuttier flavor, which makes it worth using when possible.

How can I make this soup gluten-free?

Just choose a gluten-free cream of chicken soup and verify that your broth and rice blend are certified gluten-free. Everything else in this recipe is naturally free of gluten.

Can I freeze this soup?

Yes, this soup freezes beautifully! Just let it cool completely, store it in airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove with a splash of milk or broth to restore the creamy texture.

What can I add to make it even creamier?

Stir in a spoonful of cream cheese or a splash of heavy cream just before serving. It adds a velvety finish without overpowering the other flavors.

Can I use other vegetables in this soup?

Definitely. This recipe is flexible! Try adding corn, peas, spinach, or kale in the final hour of cooking for extra color and nutrition.

Crockpot Creamy Chicken & Mushroom Wild Rice Soup

Name: Crockpot Creamy Chicken & Mushroom Wild Rice Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 cup uncooked wild rice blend; 3 cups chicken broth; 2 cups milk or half-and-half; 1 can (10.5 oz) cream of chicken soup; 2 cups mushrooms, sliced; 2 carrots, chopped; 2 celery stalks, diced; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon thyme; 1 teaspoon parsley; Salt & pepper to taste

Description

Crockpot Creamy Chicken & Mushroom Wild Rice Soup brings tender chicken, mushrooms, and wild rice together in a rich, creamy slow-cooked broth that’s cozy and satisfying.

Ingredients

2 lbs boneless, skinless chicken breasts

1 cup uncooked wild rice blend

3 cups chicken broth

2 cups milk or half-and-half

1 can (10.5 oz) cream of chicken soup

2 cups mushrooms, sliced

2 carrots, chopped

2 celery stalks, diced

1 onion, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 teaspoon parsley

Salt & pepper to taste

Instructions

1. Add chicken, wild rice, chicken broth, cream of chicken soup, mushrooms, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper to your crockpot.

2. Stir gently to combine ingredients evenly.

3. Cover and cook on LOW for 7 hours or until chicken and rice are tender.

4. Remove chicken, shred it using two forks, and return it to the crockpot.

5. Pour in milk or half-and-half and stir until creamy and well combined.

6. Cook uncovered for an additional 10–15 minutes to thicken slightly.

7. Serve warm, garnished with parsley and a side of crusty bread.

Notes

For a thicker soup, leave the lid off for the last 15 minutes of cooking.

You can substitute turkey for chicken or add spinach for a veggie boost.

This soup freezes well—store in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg

Keywords: Crockpot Creamy Chicken & Mushroom Wild Rice Soup, slow cooker soup, creamy chicken soup, crockpot comfort food