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Slow Cooker Creamy Chicken Bacon and Rice Soup

This creamy slow cooker soup combines tender wild rice, juicy chicken, and crispy bacon in a rich, herbal broth for the ultimate cozy meal.
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Slow cooker 6-quart

Ingredients
  

Main ingredients

  • 2 ½ cups cooked shredded chicken
  • ¾ cup wild rice blend not parboiled
  • 1 small white onion diced
  • 1 cup carrots roughly chopped
  • ⅔ cup celery chopped
  • 6 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 8 slices cooked bacon chopped, reserve some for topping

Instructions
 

Instructions

  • Add wild rice, diced onion, chopped carrots, celery, and chicken broth into slow cooker and stir.
  • Seal the lid and cook on low for 6–7 hours or high for 3–4 hours until the rice is tender.
  • Whisk flour and whole milk in a separate bowl until smooth.
  • Add flour-milk mixture and heavy cream to the slow cooker. Cook on high for 30 minutes.
  • Add cooked shredded chicken and black pepper. Stir and cook 10 more minutes.
  • Serve hot and top with crispy chopped bacon.

Notes

The soup thickens naturally with cream and flour, and is best served with fresh crispy bacon on top for crunch and flavor.