Crockpot Chicken and Rice Soup

A super creamy dairy-free crockpot chicken and rice soup. Filled with wild rice, chicken, and vegetables. You won't miss the cream in this dairy-free and gluten-free slow cooker recipe!
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 servings
Calories: 239kcal
Author: Megan

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup onion (chopped (1/2 large onion))
  • 1 1/2 cups carrots (diced or coins (3-4 carrots))
  • 1 cup celery (diced (3-4 stalks))
  • 2 cloves garlic (minced)
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1.5 cups uncooked wild rice
  • 6 cups chicken broth (up to 8 if desired)
  • 1/4 cup fresh parsley (chopped)

Instructions

  • Preheat your slow cooker.
  • Add all ingredients except for the fresh parsley to the crock pot.
  • Cook on high for 3-4 hours or until the chicken is cooked through and the rice is tender.
  • Shred chicken with a fork and mix in the fresh parsley.

Nutrition

Calories: 239kcal | Carbohydrates: 28g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 1042mg | Potassium: 626mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4245IU | Vitamin C: 18.3mg | Calcium: 48mg | Iron: 2mg