1/2 cup half-and-half or heavy cream (optional for creaminess)
2 tablespoons butter (optional for extra richness)
Optional: 1 cup mushrooms, sliced
Fresh parsley for garnish
Instructions
Layer the chicken thighs in the slow cooker. Add onion, celery, carrots, garlic, and mushrooms (if using). Scatter the thyme and bay leaf over the top.
Pour in the chicken broth and season lightly with salt and pepper. Give everything a gentle push to mix, but avoid over-stirring at this stage.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and the wild rice is cooked through.
Carefully remove the chicken, shred it with two forks, and return the pieces to the pot. Stir in the wild rice, letting the flavors mingle for a few minutes.
If you’re using cream, whisk it with a splash of hot broth and then stir into the soup. Cook on low 10–15 minutes more until creamy and silky. If the soup is too thick, add a splash more broth or water to reach your desired consistency.
Taste and adjust the seasoning with salt and pepper. Remove the bay leaf. Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
A cozy, slow-cooked Crockpot Chicken Wild Rice Soup with tender chicken, nutty wild rice, and a creamy, comforting broth. Easily assembled in a slow cooker for a hearty weeknight meal.
