Slow Cooker Chicken and Wild Rice soup

5 from 47 votes

This slow cooker soup cooks up hot and hearty all day long. It's practically ready to eat when you walk in the door at night! Aren't you lucky?

Prep Time8

Total Time8

Course: Slow Cooker, Soup

Cuisine: American

Servings: servings

Calories: 244kcal

Author: Laura

2 chicken breasts
½ lb baby carrots chopped
3 celery stalks chopped
½ cup yellow onion chopped
4 garlic cloves minced, or use garlic powder
1 cup wild rice mix see post for the kind of wild rice mix I used
1 tablespoon Italian seasoning dry herbs, or you can use poultry or Greek seasoning if desired
¼ teaspoon black pepper
pinch salt
4 cups Chicken Broth
1 cup Milk
1/4 cup cold water
1 TBSP Cornstarch

add the chicken, carrots, celery, onion, garlic, rice, seasonings, and chicken broth to the crock of your slow cooker, stir to combine
cook on low without stirring for 6-8 hours
once the chicken is cooked, remove it from the pot and shred
while the chicken is out of the pot add the milk
mix the water and cornstarch together
add a ladle of hot soup to the cold cornstarch and stir it together to temper it(keep it from seizing up)
then pour it into the hot soup and stir to combine
return the chicken to the pot and allow the soup to thicken (about 30 mins)
when thickened up serve hot

Notes:

To thicken the soup even more you can use Half and Half or Heavy Whipping Cream instead of milk.
Store in the refrigerator in an airtight container.