Slow Cooker Chicken Wild Rice Soup
Make an easy slow cooker chicken wild rice soup that’s naturally gluten-free and dairy-free. Hands-on time is minimal—just prep ingredients and let your crockpot work its magic for hours.
There’s something genuinely magical about walking into your kitchen after a long day and finding a warm, aromatic pot of soup waiting for you—and that’s exactly why this slow cooker chicken wild rice soup has become my reliable comfort during busy seasons.
I started making this on those mornings when I knew the day would be hectic, needing something nourishing that required zero babysitting once it started cooking.
The beauty of this crockpot soup recipe? It’s naturally gluten-free, completely dairy-free friendly (thanks to creamy almond milk), and filled with tender chicken, chewy wild rice, and vegetables that make you feel like you’re actually taking care of yourself.
Whether you’re new to gluten-free cooking or simply looking for reliable weeknight meals that don’t demand constant attention, this slow cooker chicken wild rice soup delivers comfort without complexity. One pot, straightforward ingredients, and hours of unattended cooking transform into something that tastes like genuine home-cooked nourishment.
Table of Contents
Easy Slow Cooker Chicken Wild Rice Soup
Equipment
- Slow cooker or crockpot
- Dutch oven or large pot (for stovetop method)
- Separate saucepan
- Cutting board
- Chef’s knife
- Two forks for shredding
- Whisk
- Fine mesh strainer
- Measuring cups and spoons
- Ladle
Ingredients
Main Soup Ingredients
- 1 cup Wild rice blend, uncooked Rinsed before cooking
- 1 lb Boneless, skinless chicken breast Will shred during cooking
- 5 cloves Garlic, minced Fresh and fragrant
- 1 cup Yellow onion, chopped Adds sweetness to broth
- ¾ cup Celery, chopped Classic soup base vegetable
- ¾ cup Carrots, chopped Colorful nutrition boost
- 1 teaspoon Dried thyme Earthy herb flavor
- 1 teaspoon Dried rosemary Aromatic depth
- 2 teaspoons Sea salt Plus more to taste
- 2 Bay leaves Flavor foundation
- 6 cups Low-sodium chicken broth Quality matters here
- 2 cups Water Or additional chicken broth
For the Creamy Roux
- ¼ cup Olive oil, butter, ghee, or vegan butter Creates the roux base
- ½ cup Gluten-free all-purpose flour Or regular all-purpose flour if not gluten-free
- 1 cup Unsweetened almond milk or oat milk Keeps it dairy-free
- Black pepper To taste, fresh ground preferred
- Fresh thyme Optional garnish
Instructions
- Rinse your wild rice under cold running water to remove any debris or dust, then gather all your ingredients within reach. This simple step ensures cleaner flavor and better texture in your crockpot soup recipe throughout the cooking process.
- Place the rinsed rice, chicken breast, minced garlic, chopped onions, celery, carrots, dried thyme, rosemary, sea salt, and bay leaves into your slow cooker in any order. Pour in your 6 cups chicken broth and 2 cups water (or additional broth if you prefer extra-rich flavor). Everything should be submerged or mostly covered—the liquid distributes as everything cooks together.
- Cover your slow cooker and set it to high for 3 to 4 hours, or low for 7 to 8 hours, depending on your schedule. The longer, gentler cooking on low creates more subtle flavor development, while high heat gets dinner ready faster. Either way, your gluten dairy free soup develops that deeply satisfying taste you’re after.
- During the last 30 minutes of cooking, carefully remove the chicken breast from the slow cooker and set it on a cutting board to cool slightly. Using two forks, shred the chicken into bite-sized pieces—the meat should be incredibly tender and practically fall apart under gentle pressure. Set the shredded chicken aside briefly while you finish the soup.
- Once you’ve shredded the chicken, remove and discard the bay leaves from the slow cooker (they’ve done their job flavoring the broth). Add the shredded chicken back into the slow cooker, stirring gently to distribute it evenly throughout your crockpot soup.
- In a separate saucepan, melt your ¼ cup oil, butter, or ghee over medium heat, then add your ½ cup gluten-free flour. Let this mixture cook together for about 1 minute, stirring constantly—this cooks out the raw flour taste and creates a golden base. The roux should smell toasty and look smooth, never lumpy or dark brown.
- Slowly add your 1 cup almond milk to the roux while whisking continuously to prevent lumps from forming. Keep whisking until the mixture becomes silky, creamy, and smooth—this usually takes about 2 to 3 minutes of steady whisking. If small lumps appear, use a fine-mesh strainer to smooth them out before proceeding.
- Add the creamy roux mixture into your slow cooker and stir thoroughly to combine everything evenly. Taste your slow cooker chicken wild rice soup and adjust consistency by adding more water or milk if it seems too thick—it should be hearty but spoonable. Season with additional salt and pepper as needed, then ladle into bowls and garnish with fresh thyme if desired.
- Stovetop Method – Cook the Rice: While preparing other ingredients, cook your wild rice according to package directions in a separate pot of salted water. Drain when tender and set aside—you’ll add this to the soup near the end.
- Heat 2 tablespoons oil, butter, or ghee in a Dutch oven or large pot over medium heat until shimmering. Add your chopped onion, carrots, and celery, then sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin softening and releasing their aromas. This technique builds the flavor foundation for your gluten dairy free soup.
- Add your 5 minced garlic cloves and sauté for 1 minute longer, just until fragrant—be careful not to burn the garlic, which would taste bitter. Sprinkle in your dried thyme, rosemary, sea salt, and bay leaves, then stir until all the vegetables are evenly coated with the herb mixture. The kitchen should smell absolutely wonderful at this point.
- Pour your 6 cups chicken broth and 2 cups water into the pot along with your 1 pound chicken breast, bringing the mixture to a boil. Reduce heat to a gentle simmer, cover, and let everything cook for about 20 minutes or until the chicken is completely cooked through. The slow cooker chicken wild rice soup method is more hands-off, but stovetop cooking happens faster.
- Remove the cooked chicken breast from the pot and shred it using two forks into bite-sized pieces, then return it to the broth. Add your cooked rice into the pot and stir gently to distribute everything evenly throughout your crockpot soup base.
- In a separate saucepan, melt ¼ cup oil, butter, or ghee over medium heat and whisk in ½ cup gluten-free flour. Cook for 1 minute while stirring, then slowly add 1 cup almond milk while whisking constantly until the mixture becomes smooth and creamy. Remove from heat once thickened and silky.
- Pour the creamy mixture into your pot and stir thoroughly to combine, then adjust consistency with more water or milk if needed. Taste and adjust seasoning with salt and pepper, then ladle into bowls and garnish with fresh thyme if desired.
Notes
Ingredients for Your Slow Cooker Soup
| Ingredient | Amount | Notes |
|---|---|---|
| Wild rice blend, uncooked | 1 cup | Rinsed before cooking |
| Boneless, skinless chicken breast | 1 lb | Will shred during cooking |
| Garlic cloves, minced | 5 cloves | Fresh and fragrant |
| Yellow onion, chopped | 1 cup | Adds sweetness to the broth |
| Celery, chopped | ¾ cup | Classic soup base vegetable |
| Carrots, chopped | ¾ cup | Colorful nutrition boost |
| Dried thyme | 1 teaspoon | Earthy herb flavor |
| Dried rosemary | 1 teaspoon | Aromatic depth |
| Sea salt | 2 teaspoons | Plus more to taste |
| Bay leaves | 2 | Flavor foundation |
| Low-sodium chicken broth | 6 cups | Quality matters here |
| Water | 2 cups | Or additional chicken broth |
| Olive oil, butter, ghee, or vegan butter | ¼ cup | For the creamy roux |
| Gluten-free all-purpose flour | ½ cup | Creates richness without gluten |
| Unsweetened almond milk or oat milk | 1 cup | Keeps it dairy-free |
| Black pepper | To taste | Fresh ground preferred |
| Fresh thyme | Optional | Beautiful garnish |
Slow Cooker Chicken Wild Rice Soup Instructions
Prep and Setup:
Rinse your wild rice under cold running water to remove any debris or dust, then gather all your ingredients within reach. This simple step ensures cleaner flavor and better texture in your crockpot soup recipe throughout the cooking process.
Step 1: Load the Slow Cooker
Place the rinsed rice, chicken breast, minced garlic, chopped onions, celery, carrots, dried thyme, rosemary, sea salt, and bay leaves into your slow cooker in any order. Pour in your 6 cups chicken broth and 2 cups water (or additional broth if you prefer extra-rich flavor). Everything should be submerged or mostly covered—the liquid distributes as everything cooks together.
Step 2: Cook Low and Slow
Cover your slow cooker and set it to high for 3 to 4 hours, or low for 7 to 8 hours, depending on your schedule. The longer, gentler cooking on low creates more subtle flavor development, while high heat gets dinner ready faster. Either way, your gluten dairy free soup develops that deeply satisfying taste you’re after.
Step 3: Shred the Chicken
During the last 30 minutes of cooking, carefully remove the chicken breast from the slow cooker and set it on a cutting board to cool slightly. Using two forks, shred the chicken into bite-sized pieces—the meat should be incredibly tender and practically fall apart under gentle pressure. Set the shredded chicken aside briefly while you finish the soup.
Step 4: Remove Bay Leaves and Return Chicken
Once you’ve shredded the chicken, remove and discard the bay leaves from the slow cooker (they’ve done their job flavoring the broth). Add the shredded chicken back into the slow cooker, stirring gently to distribute it evenly throughout your crockpot soup.
Step 5: Make the Creamy Roux
In a separate saucepan, melt your ¼ cup oil, butter, or ghee over medium heat, then add your ½ cup gluten-free flour. Let this mixture cook together for about 1 minute, stirring constantly—this cooks out the raw flour taste and creates a golden base. The roux should smell toasty and look smooth, never lumpy or dark brown.
Step 6: Create the Creamy Mixture
Slowly add your 1 cup almond milk to the roux while whisking continuously to prevent lumps from forming. Keep whisking until the mixture becomes silky, creamy, and smooth—this usually takes about 2 to 3 minutes of steady whisking. If small lumps appear, use a fine-mesh strainer to smooth them out before proceeding.
Step 7: Combine and Season
Add the creamy roux mixture into your slow cooker and stir thoroughly to combine everything evenly. Taste your slow cooker chicken wild rice soup and adjust consistency by adding more water or milk if it seems too thick—it should be hearty but spoonable. Season with additional salt and pepper as needed, then ladle into bowls and garnish with fresh thyme if desired.
Stovetop Method Instructions
Cook the Rice:
While preparing other ingredients, cook your wild rice according to package directions in a separate pot of salted water. Drain when tender and set aside—you’ll add this to the soup near the end.
Step 1: Sauté the Vegetables
Heat 2 tablespoons oil, butter, or ghee in a Dutch oven or large pot over medium heat until shimmering. Add your chopped onion, carrots, and celery, then sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin softening and releasing their aromas. This technique builds the flavor foundation for your gluten dairy free soup.
Step 2: Add Aromatics and Herbs
Add your 5 minced garlic cloves and sauté for 1 minute longer, just until fragrant—be careful not to burn the garlic, which would taste bitter. Sprinkle in your dried thyme, rosemary, sea salt, and bay leaves, then stir until all the vegetables are evenly coated with the herb mixture. The kitchen should smell absolutely wonderful at this point.
Step 3: Build the Broth
Pour your 6 cups chicken broth and 2 cups water into the pot along with your 1 pound chicken breast, bringing the mixture to a boil. Reduce heat to a gentle simmer, cover, and let everything cook for about 20 minutes or until the chicken is completely cooked through. The slow cooker chicken wild rice soup method is more hands-off, but stovetop cooking happens faster.
Step 4: Shred and Combine
Remove the cooked chicken breast from the pot and shred it using two forks into bite-sized pieces, then return it to the broth. Add your cooked rice into the pot and stir gently to distribute everything evenly throughout your crockpot soup base.
Step 5: Make the Creamy Component
In a separate saucepan, melt ¼ cup oil, butter, or ghee over medium heat and whisk in ½ cup gluten-free flour. Cook for 1 minute while stirring, then slowly add 1 cup almond milk while whisking constantly until the mixture becomes smooth and creamy. Remove from heat once thickened and silky.
Step 6: Finish and Serve
Pour the creamy mixture into your pot and stir thoroughly to combine, then adjust consistency with more water or milk if needed. Taste and adjust seasoning with salt and pepper, then ladle into bowls and garnish with fresh thyme if desired.
Smart Ingredient Substitutions
Protein Alternatives
Turkey breast works beautifully in this slow cooker chicken wild rice soup, offering similar texture and cooking time as chicken. You can also use bone-in, skin-on chicken thighs, which create richer, more flavorful broth (though they’ll take slightly longer to cook). For vegetarian versions, replace chicken with hearty mushrooms or white beans for meaty texture and protein in your crockpot soup recipe.
Dairy-Free Milk Options
Oat milk creates creamier texture than almond milk in this gluten dairy free soup, so use it if your slow cooker chicken wild rice soup seems too thin. Cashew milk adds luxurious richness, while coconut milk (lite version) keeps calories reasonable while maintaining creaminess. Each option keeps your crockpot soup dairy-free while delivering satisfying, velvety results.
Rice Alternatives
Brown rice or regular white rice work if wild rice isn’t available, though cooking times adjust slightly since they cook faster. Farro adds nutty flavor and chewy texture, though it’s not gluten-free—use certified gluten-free farro for this slow cooker chicken wild rice soup if needed. Pearl barley creates similar heartiness but also contains gluten, so stick with wild rice or other certified gluten-free grains for strict dietary needs.
Flour and Thickener Options
Sweet rice flour (mochiko) creates silkier, glossier results than regular gluten-free flour in this slow cooker soup. Cornstarch works well as a thickener (use about ¼ cup mixed with 2 tablespoons water to create a slurry). Arrowroot powder or tapioca starch offer alternative thickening options that keep your crockpot soup gluten dairy free while achieving creamy texture.
Broth Variations
Vegetable broth lightens this gluten dairy free soup if you prefer less meaty flavor in your slow cooker chicken wild rice soup. Bone broth adds collagen and deeper nutritional value, making the soup feel even more nourishing. Even water works in a pinch if combined with extra herbs and seasonings to build flavor.
Troubleshooting Your Slow Cooker Soup
Soup Too Thin or Watery
If your slow cooker chicken wild rice soup ends up thinner than desired, make a quick slurry by mixing 2 tablespoons gluten-free flour or cornstarch with 3 tablespoons water. Stir this mixture into your crockpot soup and let it simmer for 5 to 10 minutes until noticeably thickened. Alternatively, you may have added too much water initially—next time, use the recipe amounts exactly as written.
Soup Too Thick or Gluey
If your slow cooker soup becomes too thick to ladle easily, simply add more water or milk ¼ cup at a time until reaching your preferred consistency. Thick isn’t necessarily bad—many people prefer hearty, spoonable crockpot soup over brothy versions. Taste as you adjust liquid to ensure flavors remain balanced and not diluted.
Wild Rice Still Crunchy or Undercooked
Wild rice takes longer than conventional white rice to soften, so ensure you’re using actual wild rice (not a quick-cooking variety) and cooking for the full time. If using the slow cooker method on high for only 3 hours, the rice may not fully tender—extend cooking to the full 4 hours or switch to low method. On stovetop, cook the rice separately according to package directions to ensure perfect doneness.
Chicken Tough or Stringy
Overcooking creates tough, dry chicken in any slow cooker chicken wild rice soup, so avoid extending cooking time beyond the recommended hours. Remove the chicken at the 30-minute mark before final completion to prevent this issue. Boneless, skinless breasts are more prone to drying than thighs—consider using thighs next time for more forgiving texture.
Rice Too Mushy or Breaking Apart
If your wild rice turns to mush, you likely cooked it too long or on too high heat for too extended a time. This rarely happens with the suggested cooking times, but if it does, next time reduce cooking time by 30 to 45 minutes. For stovetop method, always cook rice separately according to package directions to maintain texture control.
Storage and Make-Ahead Tips
Refrigerator Storage
Your slow cooker chicken wild rice soup keeps beautifully in the refrigerator for up to 4 days when stored in airtight containers, making it perfect for planned leftovers. The flavors actually meld and deepen overnight, so today’s soup often tastes even better tomorrow. Simply reheat gently on the stovetop or microwave individual portions until warmed through.
Freezer-Friendly Storage
This gluten dairy free soup freezes wonderfully for up to 3 months when cooled completely and stored in freezer-safe containers or bags. Leave about ½ inch headspace to account for expansion as it freezes, and label with the date so you remember when you made it. Thaw overnight in the refrigerator, then reheat gently to preserve texture and flavors in your slow cooker chicken wild rice soup.
Make-Ahead Strategy
Prepare your slow cooker chicken wild rice soup the night before by chopping all vegetables and storing them in separate containers in the refrigerator. In the morning, simply combine everything in your slow cooker and set the timer—this transforms breakfast time into soup-starting time. Some people even assemble entire slow cooker soup prep on Sunday for weekday convenience.
Portion Control Options
Ladle cooled soup into individual portions using ice cube trays or muffin tins, then freeze for grab-and-go lunch flexibility. Once frozen solid, transfer cubes to freezer bags for space-efficient storage in your slow cooker chicken wild rice soup rotation. Pop a few portions into containers for quick lunches without the prep work.
Serving Suggestions and Pairings
Simple Bread Companions
A warm slice of crusty bread is the classic pairing for any slow cooker chicken wild rice soup, soaking up every bit of the creamy broth. Try our beginner-friendly gluten-free bread options for artisan-style accompaniments that complement this creamy soup beautifully. Garlic bread or herb-buttered bread turns simple soup into a more complete meal.
Fresh Toppings and Garnishes
Fresh thyme sprinkled over each bowl adds brightness and visual appeal to your slow cooker chicken wild rice soup. You know, a simple squeeze of fresh lemon juice right before serving brightens all the herbaceous flavors in this crockpot soup recipe. Crispy bacon bits, toasted nuts, or a drizzle of good olive oil add textural interest and richness.
Side Salad Pairings
A crisp green salad with sharp vinaigrette balances the richness of this slow cooker chicken wild rice soup, providing refreshing contrast. Roasted vegetables or steamed broccoli add nutrition and substance without overwhelming the delicate flavors. Even a simple slaw with lemon dressing keeps the meal light despite the creamy nature of your gluten dairy free soup.
Holiday Meal Incorporation
This slow cooker chicken wild rice soup makes a wonderful starter course during Thanksgiving or Christmas dinners, warming guests before the main event. Serve in small mugs or bowls for elegant presentation and easy hand-holding while mingling. The herbs and subtle flavors complement traditional holiday mains without competing for attention.
Lunch Box and Work Meals
Pack this gluten dairy free soup in thermoses for lunch-carrying convenience, keeping it hot for several hours in insulated containers. Pair with cheese, crackers, or fresh fruit for a balanced midday meal that feels like genuine home cooking. The slow cooker chicken wild rice soup reheats beautifully without texture or flavor degradation.
Variations and Dietary Adjustments
Extra Vegetable Boost
Add more vegetables like diced mushrooms, spinach, or kale during the last 30 minutes of cooking in your slow cooker chicken wild rice soup for extra nutrition. Peas, corn, or diced tomatoes integrate seamlessly into the existing flavors of this crockpot soup recipe. Simply increase vegetables while keeping liquid amounts the same—they’ll add their own moisture as they cook.
Kid-Friendly Mild Version
You know, kids often prefer milder herb flavors, so reduce thyme and rosemary to ½ teaspoon each in this slow cooker chicken wild rice soup. Consider pureeing the vegetables slightly or cutting them smaller so they’re less visible in your gluten dairy free soup. Mild broth and simplified seasonings make this crockpot soup more approachable for younger palates while maintaining good flavor.
Creamy Without Dairy Alternative
Instead of almond milk and roux, blend a portion of cooked vegetables with vegetable broth to create natural creaminess in your slow cooker chicken wild rice soup. This method keeps everything gluten dairy free while delivering silky texture through blended vegetables. Use an immersion blender directly in the pot for easy cleanup.
Spiced Variation for Adults
Man, oh man, adding a pinch of smoked paprika, cumin, or curry powder creates entirely different flavor profiles for this slow cooker chicken wild rice soup. Just ¼ teaspoon of red pepper flakes adds subtle heat without overwhelming—season to your preference in this crockpot soup recipe. Experiment with herbs and spices to make this gluten dairy free soup truly your own.
Bone Broth Power-Up
Replace the chicken broth with quality bone broth and reduce water by 1 cup for more nutritionally dense slow cooker chicken wild rice soup. Bone broth adds collagen and minerals while deepening the savory notes in your gluten dairy free soup. This simple swap transforms basic soup into something more restorative and nourishing.
FAQs About Slow Cooker Chicken Wild Rice Soup
Can I make this slow cooker chicken wild rice soup ahead and freeze it?
Absolutely! This gluten dairy free soup freezes beautifully for up to 3 months in airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, and your slow cooker chicken wild rice soup tastes nearly as fresh as the day you made it.
What’s the best way to reheat this crockpot soup recipe?
Gentle stovetop reheating over medium-low heat preserves texture and flavor better than microwaving, though both work fine. Add a splash of water or milk if the soup seems thicker after freezing—it thickens more as it sits. Heating until just steaming (not boiling) keeps this slow cooker chicken wild rice soup creamy and delicious.
How do I know when the wild rice is done cooking?
Wild rice should be tender but still hold its shape, with just a slight chewiness remaining—it shouldn’t be mushy or falling apart. Taste a few grains around the 3-hour mark on high heat or 7-hour mark on low to gauge doneness in your slow cooker chicken wild rice soup. If still crunchy, extend cooking by 30 to 45 minutes.
Can I use chicken thighs instead of breast in this gluten dairy free soup?
Yes! Bone-in, skin-on chicken thighs actually create richer, more flavorful broth than white meat in this slow cooker chicken wild rice soup. Thighs are also more forgiving and harder to overcook, making them less prone to drying out. Plan for slightly longer cooking time since thighs are thicker—add 30 to 45 minutes to your total time.
What if I don’t have wild rice—can I substitute?
Brown rice and regular white rice work in this crockpot soup recipe, though cooking times adjust since they cook faster than wild rice. Farro adds interesting texture but isn’t gluten-free unless specifically labeled—use certified gluten-free farro in this slow cooker chicken wild rice soup if needed. Pearl barley works similarly to farro but contains gluten.
More Nourishing Gluten-Free Recipes
Looking for other comforting meals that work with busy schedules? Check out our detailed crockpot slow cooker collection featuring diverse recipes for every season and occasion.
For dessert after this savory soup, try our trusted dairy-free dessert selection featuring sweet treats that align perfectly with gluten-free living.
Final Thoughts
This slow cooker chicken wild rice soup represents everything I love about weeknight cooking: minimal effort, maximum comfort, and genuine nourishment that actually fits real life. Whether you’re managing gluten-free needs, seeking dairy-free options, or simply wanting meals that practically make themselves, this gluten dairy free soup delivers every single time.
The slow cooker method means you’re not chained to the kitchen—just load ingredients in the morning and return to something warm and welcoming. For stovetop lovers, this crockpot soup recipe adapts beautifully, finishing in about 45 minutes with only slightly more active time. Either way, your slow cooker chicken wild rice soup becomes the reliable favorite you’ll make again and again.
Make this for yourself, share it with people you care about, and enjoy the quiet satisfaction of serving something truly home-cooked. Your table—and everyone gathered around it—deserves this kind of simple, nourishing comfort.
