Amazing Slow Cooker Chicken Soup You’ll Love

Hey there, fellow food lovers! Anna here, your go-to for simple, flavorful chicken recipes that make everyday cooking feel like a joy, not a chore. I’m always on the hunt for those dishes that wrap you in a warm hug, and let me tell you, I’ve got a winner for you today! If you’re looking for an easy way to get a delicious chicken meal on the table without a ton of fuss, you’ve come to the right place. We’re diving headfirst into my Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage. It’s the kind of soul-warming goodness that just makes everything feel right, especially on a chilly evening.

This soup is pure comfort in a bowl, starring tender chicken, nutty wild rice, earthy mushrooms, and that absolutely divine aroma of sage. It’s the perfect example of how a few simple ingredients, tossed into the slow cooker, can transform into something truly special. Get ready to cozy up!

Why You’ll Love This Slow Cooker Chicken, Wild Rice, and Mushroom Soup

Honestly, this Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage is a total game-changer. It ticks all the boxes for a perfect weeknight meal, and then some!

• Effortless Preparation: Seriously, just toss everything in and let the slow cooker do all the hard work. Minimal chopping, zero fuss!
• Hearty and Nourishing: It’s packed with wholesome goodness – tender chicken, filling wild rice, and veggies. It’s the ultimate comfort food that actually feels good for you, too.
• Packed with Flavor: The savory mushrooms, aromatic sage, and perfectly cooked chicken create a flavor explosion that’s just divine. It smells as amazing as it tastes!

Ingredients for Your Slow Cooker Chicken, Wild Rice, and Mushroom Soup

Alright, let’s talk about what you’ll need to make this magical soup happen. It’s all about simple, wholesome ingredients that come together beautifully in the slow cooker. Trust me, gathering these is the most “work” you’ll do for this recipe!

Here’s your shopping list for this delicious Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage:

Chicken Thighs	1 lb, boneless, skinless
Wild Rice Blend	1 cup, rinsed well
Mushrooms	8 oz, sliced
Carrot	1 medium, diced
Celery Rib	1, diced
Small Onion	1, diced
Low-Sodium Chicken Broth	4 cups
Garlic	2 cloves, minced
Dried Sage	1 tsp
Dried Thyme	1/2 tsp
Bay Leaf	1
Milk or Half-and-Half	1/3 cup
Butter	1 tbsp
Salt	To taste
Pepper	To taste

Crafting Your Slow Cooker Chicken, Wild Rice, and Mushroom Soup

Now for the fun part – putting it all together! This is where the magic really happens, and the best part is how incredibly simple it is. You’re going to love how little effort this takes for such a delicious, satisfying bowl of soup.

Loading the Slow Cooker

First things first, grab your trusty slow cooker. You’re going to add the chicken thighs right into the insert. Then, toss in your rinsed wild rice blend, the sliced mushrooms, your diced carrot and celery, and that diced onion. Pour in the low-sodium chicken broth, add the minced garlic, dried sage, thyme, and don’t forget the bay leaf! It all just piles in there – no fancy layering needed.

The Slow Cooking Process

Now, put the lid on your slow cooker and set it to cook. You have options here, which is great! You can cook it on high for about 3 to 4 hours, or if you have more time and want it to just bubble away gently, go for the low setting for 6 to 7 hours. Either way, you’re looking for the rice to be perfectly tender and the chicken to be cooked all the way through and super easy to shred.

Preparing the Chicken and Finishing Touches

Once everything is cooked and smells heavenly, carefully remove the chicken thighs from the slow cooker. They should be fall-apart tender! Place them on a cutting board and use two forks to shred them into bite-sized pieces. While that’s happening, stir the milk or half-and-half and the tablespoon of butter right into the soup still in the slow cooker. This is what makes it wonderfully creamy! Then, simply return the shredded chicken back into the pot. Give it a good stir to combine everything.

Adjusting Consistency and Seasoning

This is your moment to make it *perfectly* yours. Taste the soup. Does it need a little more salt? A pinch of pepper? Go ahead and season it to your liking. Remember, the broth was low-sodium, so you have full control here. If you find the soup is a bit thicker than you prefer after adding the milk and chicken, don’t worry at all! Just stir in a little more chicken broth, a tablespoon at a time, until it reaches your ideal consistency. It’s that easy to tweak!

Tips for the Perfect Slow Cooker Chicken, Wild Rice, and Mushroom Soup

Making this Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage is already so easy, but a few little tricks can make it even better. I’ve learned these through lots of happy cooking, and they really do make a difference in getting that perfect bowl every time.

Choosing Your Mushrooms

Mushrooms are key to that deep, savory flavor. I usually go with cremini or baby bellas because they’re readily available and have a great earthy taste. But feel free to mix it up! Shiitakes add a really intense umami punch, or you could even use a mix of wild mushrooms if you’re feeling fancy. Just slice ’em up and let them work their magic in the slow cooker.

Rice Rinsing and Cooking

Don’t skip rinsing your wild rice blend! It helps get rid of any excess starch, which can make your soup gummy. Just give it a good rinse under cold water in a fine-mesh sieve until the water runs clear. This also helps the rice cook up perfectly tender, not mushy, in the slow cooker.

Achieving Creamy Richness

The milk or half-and-half adds a lovely creaminess without being too heavy. If you want to really indulge, though, go for heavy cream instead! It makes the soup incredibly rich and decadent. Just stir it in at the end with the butter – it’s the perfect finishing touch to make this soup extra special.

Frequently Asked Questions About Slow Cooker Chicken, Wild Rice, and Mushroom Soup

Got questions about this cozy soup? I’ve got you covered! Here are some common things people ask about making my Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage.

Can I Use Different Types of Rice?

You sure can! If you don’t have a wild rice blend, you can try regular long-grain white rice, but you’ll need to cut the cooking time way down – maybe only an hour on high or two on low, and add it later so it doesn’t get mushy. Brown rice will take longer, similar to wild rice, but might need a bit more liquid.

How Can I Make This Soup Thicker?

Besides the milk or half-and-half, if you want an even thicker soup, try mixing a tablespoon of cornstarch or flour with a little cold water to make a slurry. Stir that into the soup at the end and let it simmer for a few more minutes until it thickens up nicely. Some people also like to mash a portion of the cooked rice against the side of the pot!

Can I Add Other Vegetables?

Absolutely! This soup is super forgiving. Peas, corn, or chopped bell peppers are great additions. You can toss them in during the last hour of cooking on high or the last couple of hours on low, so they don’t get too mushy. Just make sure they’re cut to a similar size as your carrots and celery.

Is It Possible to Make This Soup Ahead of Time?

Yes! This soup is fantastic for meal prep. You can cook it one day and store it in the fridge for up to 3-4 days. The flavors actually get even better the next day! Just reheat it gently on the stovetop or in the microwave when you’re ready to enjoy it.

Storing and Reheating Your Slow Cooker Chicken, Wild Rice, and Mushroom Soup

This hearty Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage makes fantastic leftovers, and it’s super easy to store and reheat. It actually tastes even better the next day as all those wonderful flavors meld together!

Storage Method	Duration	Reheating Method
Refrigerator	3-4 days	Stovetop: Gently heat in a saucepan over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of broth or water if it has thickened. Microwave: Place in a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway, until hot.
Freezer	Up to 2-3 months	Stovetop: Thaw overnight in the refrigerator, then reheat gently in a saucepan as described above. Microwave: Thaw in the microwave on the defrost setting, then heat as described above. (Note: The rice texture might be slightly softer after freezing.)

Nutritional Estimate for Slow Cooker Chicken, Wild Rice, and Mushroom Soup

Now, let’s talk about what’s in this delicious bowl of goodness. Keep in mind these are just estimates, as things can vary a bit depending on the exact ingredients you use, especially the low-sodium broth and the type of milk. But this gives you a good idea of the wholesome nutrition packed into every serving of this wonderful Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage!

Serving Size	1.5 cups
Calories	Approximately 350-450
Total Fat	Approximately 15-20g
Saturated Fat	Approximately 5-7g
Unsaturated Fat	Approximately 10-13g
Trans Fat	0g
Cholesterol	Approximately 80-100mg
Sodium	Approximately 400mg (using low-sodium broth)
Total Carbohydrates	Approximately 30-40g
Dietary Fiber	Approximately 5-7g
Total Sugars	Approximately 5g
Protein	Approximately 25-35g

Share Your Slow Cooker Chicken, Wild Rice, and Mushroom Soup Experience

I just know you’re going to love making this Slow Cooker Chicken, Wild Rice, and Mushroom Soup with Sage as much as I do! Once you’ve tried it, I’d be absolutely thrilled if you popped back here to leave a comment. Tell me what you thought, how it turned out for you, or any little tweaks you made! Rating the recipe helps others find it too! You can also find more delicious recipes on our Pinterest page.

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