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Slow Cooker Chicken and Wild Rice Soup

This recipe is 4 Freestyle points per serving, 1 cup.
5 from 1 vote
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Course: Dinner
Cuisine: Comfort Food
Keyword: Slow Cooker Chicken and Wild Rice Soup
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 16 servings
Author: Dash of Herbs


  • 1 pound boneless and skinless chicken breast
  • 1 small bag shredded carrots chopped
  • 4 Tablespoons garlic minced
  • 4 small baby bella mushrooms chopped
  • 1 small onion chopped
  • 12 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces wild rice
  • 4 Tablespoons light butter
  • 1/3 cup all-purpose flour
  • 1 cup unsweetened Almond Milk
  • 1 cup fat free half and half
  • 1 Tablespoon garlic powder
  • 1 teaspoon dried parsley


  • Spray your slow cooker with olive oil spray.  Place the chicken breasts into the cooker and cover with salt and pepper.  Add the chicken broth, wild rice, garlic, shredded carrots, onion and spices.  Stir to combine and cook on high for 6 hours.
  • 30 minutes prior to the chicken and rice being done cooking, add in the mushrooms.  Stir to combine.  Once the chicken is finished cooking, take the breasts out and shred them.  Add them back to the soup.
  • In a small sauce pan, melt the butter over medium heat.  Add the flour to combine.  Add the Almond milk and half and half.  Add this mixture to the soup and mix to combine.  Serve immediately.
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