This Slow Cooker Creamy Chicken and Wild Rice Soup is a family favorite, packed with chicken, vegetables and dairy for a hearty, nutritious comfort meal that works perfectly during the busy school week. This recipe was developed in collaboration with America’s Dairy Farm Families and Importers and the Innovation Center for U.S. Dairy. The opinions expressed here are my own.
After a relaxed summer, it’s back to school and back to a structured routine—homework, activities, practices and earlier mornings. For me, that means planning dinners that are nutritious, simple to prepare and will be eaten by everyone. The slow cooker is a weeknight lifesaver, and my family especially loves creamy soups made with milk. This creamy chicken and wild rice soup is one of our go-to meals: it combines lean protein, vegetables, whole grains and dairy to fuel busy kids and adults alike.
I discovered that adding milk to broth yields a creamier soup that kids enjoy more. A sprinkle of shredded cheese and some oyster crackers never hurts either. I also like knowing that much of the milk we use comes from family-owned dairy farms nearby—milk is produced in every state and typically travels only a short distance from farm to store. Choosing dairy at the grocery store is an easy way to support local farmers and the farm-to-table movement.
This soup is loaded with chicken and vegetables, making it both filling and nutritious—an ideal comfort meal for a hectic school night. It’s simple to prepare in a slow cooker and can also be made on the stovetop if you prefer.
Shredded cheese is stirred in at the end for added richness and a smooth finish. I use just enough to enhance the flavor without overpowering the soup.
If you enjoy creamy soups, you might also like lighter versions such as Lightened Up Broccoli and Cheese Soup or Baked Potato Soup, which are family favorites as well.
Print Recipe
Slow Cooker Creamy Chicken and Wild Rice Soup
Yield: 6 – 8 servings
Prep Time: 10 minutes
Cook Time: 4-6 hours
Ingredients:
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced into half-moons
- 2 celery stalks, chopped
- 1/2 cup wild rice
- 4 cups low-sodium chicken broth
- 1 cup 2% milk
- 1 cup water
- 1.5 lbs chicken breast
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 4 oz Colby Jack cheese, shredded
Directions:
- Place all ingredients except the cheese into the slow cooker and stir to combine.
- Cook on high for 4 hours or on low for 6 hours, until the rice is tender and the chicken is cooked through.
- Carefully remove the chicken and transfer to a cutting board. Shred or chop the chicken, then return it to the slow cooker.
- Stir in the shredded cheese until melted and incorporated. Taste and adjust seasoning if needed. Serve hot.
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This post was created in partnership with America’s Dairy Farm Families and Importers and the Innovation Center for U.S. Dairy. The views and opinions expressed are my own.