Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) boneless skinless chicken thighs
- 1 large yellow onion, diced
- 3 celery ribs, diced; 2 carrots, diced
- 4 garlic cloves, minced
- 1 1/2 tsp kosher salt; 1/2 tsp black pepper
- 1 1/2 tsp dried thyme; 1 bay leaf
- 4 cups (1 qt) low-sodium chicken broth
- 1 cup uncooked wild rice (yields ~3 cups cooked)
- 8 oz (225 g) cremini mushrooms, sliced; 1 tbsp butter or olive oil
- 3/4 cup heavy cream; 2 tbsp chopped fresh parsley
- Optional: 1 tbsp cornstarch + 1 tbsp cold water (thickener), lemon juice to finish
Do This
- 1) Add onion, celery, carrots, garlic, thyme, salt, pepper, bay leaf, broth, and chicken thighs to a 5–6 qt slow cooker.
- 2) Cook 7 hours on Low (or 3 hours 45 minutes on High) until thighs are very tender and at least 175°F (79°C).
- 3) Meanwhile, cook 1 cup wild rice in 3 cups water with 1/2 tsp salt: simmer 45–50 minutes, drain if needed, fluff.
- 4) Sauté mushrooms in butter/oil over medium-high heat until browned, 6–8 minutes; season with a pinch of salt.
- 5) Shred chicken in the cooker; discard bay leaf. Stir in mushrooms, cooked wild rice, and heavy cream.
- 6) To thicken, stir in cornstarch slurry and heat 5 minutes. Taste, adjust seasoning, finish with parsley (and lemon, optional). Serve hot.
Why You’ll Love This Recipe
- Set it and forget it: the slow cooker builds deep flavor while you go about your day.
- Ultra-creamy without being heavy, thanks to tender chicken thighs and just the right splash of cream.
- Distinct, nutty wild rice grains add texture so every spoonful is cozy and satisfying.
- Weeknight-friendly prep with flexible finishers and a freezer-smart base.
Grocery List
- Produce: Yellow onion, celery, carrots, garlic, cremini mushrooms, fresh parsley, lemon (optional), fresh thyme (optional)
- Dairy: Heavy cream, butter (or use olive oil only)
- Pantry: Boneless skinless chicken thighs, low-sodium chicken broth, wild rice (or wild rice blend), dried thyme, bay leaf, kosher salt, black pepper, olive oil, cornstarch (optional)
Full Ingredients
Slow Cooker Base
- 2 lb (900 g) boneless skinless chicken thighs
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 celery ribs, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 4 garlic cloves, minced
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 bay leaf
- 4 cups (1 quart/950 ml) low-sodium chicken broth
Wild Rice (Stovetop)
- 1 cup (180 g) uncooked wild rice or wild rice blend (yields ~3 cups cooked)
- 3 cups (710 ml) water or low-sodium chicken broth
- 1/2 tsp kosher salt
Finish & Add-Ins
- 8 oz (225 g) cremini mushrooms, trimmed and sliced 1/4 inch
- 1 tbsp unsalted butter or olive oil
- 3/4 cup (180 ml) heavy cream (or 2/3 cup half-and-half for lighter)
- 2 tbsp fresh parsley, finely chopped
- 1–2 tsp fresh lemon juice or 1/2 tsp lemon zest (optional, for brightness)
- Optional thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water
Step-by-Step Instructions
Step 1: Load the slow cooker
To a 5–6 quart slow cooker, add the onion, celery, carrots, and garlic. Sprinkle over the dried thyme, salt, and pepper. Nestle the chicken thighs on top, tuck in the bay leaf, and pour in the chicken broth. The liquid should just cover the chicken and vegetables.
Step 2: Cook until the chicken is shred-tender
Cover and cook on Low for 7 hours or on High for 3 hours 45 minutes, until the chicken is very tender and reads at least 175°F (79°C) on an instant-read thermometer. Avoid lifting the lid during cooking, which releases heat and extends time.
Step 3: Cook the wild rice
About 60 minutes before the slow cooker is done, rinse the wild rice under cold water. Bring 3 cups water (or broth) to a boil with 1/2 tsp salt. Stir in the rice, reduce to a gentle simmer, cover, and cook 45–50 minutes until the grains split and are tender with a pleasant chew. Drain any excess liquid and fluff with a fork.
Step 4: Brown the mushrooms
Heat a large skillet over medium-high heat. Add the butter or olive oil, then the sliced mushrooms. Cook, stirring only occasionally, 6–8 minutes until deeply browned and the pan smells nutty. Season with a pinch of salt. Browning intensifies the mushroom flavor and keeps them pleasantly meaty in the finished soup.
Step 5: Shred the chicken
Open the slow cooker and transfer the thighs to a cutting board. Remove and discard the bay leaf. Shred the chicken into bite-size pieces with two forks. Return the shredded chicken and any juices to the slow cooker; stir to combine with the vegetables and broth.
Step 6: Make it creamy and add the grains
Stir in the heavy cream, the browned mushrooms, and the cooked wild rice. If you prefer a thicker, chowder-like consistency, stir in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook on High for 5–10 minutes, stirring once, until slightly thickened. Taste and adjust seasoning with additional salt and pepper as needed. For a fresh finish, add 1–2 tsp lemon juice.
Step 7: Garnish and serve
Ladle into warm bowls and sprinkle with chopped parsley. Add a grind of black pepper and an extra swirl of cream if you like. Serve hot with crusty bread for dunking.
Pro Tips
- For best texture, cook the wild rice separately; adding it raw to the slow cooker can turn it mushy.
- Browning the mushrooms concentrates flavor and prevents them from getting soggy.
- Shredded thigh meat stays tender and silky; if substituting breasts, check early and shred at 165°F (74°C) to avoid dryness.
- Thickness is adjustable: use the cornstarch slurry for a heartier spoonful or thin with extra warm broth.
- Resist opening the lid while cooking—every peek can add 15–20 minutes to the total time.
Variations
- Lighter dairy: swap the heavy cream for 2/3 cup half-and-half or 3/4 cup evaporated milk.
- Herb-forward: replace thyme with 1 tsp poultry seasoning or add 1 sprig rosemary (remove before serving).
- Greens at the finish: stir in 2 cups baby spinach during the last 5 minutes until wilted.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 4 days; the soup will thicken as it chills—loosen with warm broth or water when reheating. Reheat gently on the stovetop over medium-low, stirring, 8–10 minutes. For freezing, cook and freeze the slow cooker base (without cream, rice, and mushrooms) up to 3 months. Thaw overnight, reheat, then add freshly cooked rice, browned mushrooms, and cream just before serving for best texture.
Nutrition (per serving)
Approximate: 470 calories; 32 g protein; 22 g fat; 35 g carbohydrates; 3 g fiber; 780 mg sodium. Values will vary based on brands and salt levels used.
