Enjoy a rich, hearty soup with nutty wild rice and tender chicken. This easy, gluten-free crockpot recipe is the perfect one-pot meal for a delicious lunch.

When I have a stuffed nose and don’t seem to want to do much around the house (let alone cook), the crockpot becomes my best friend.

It can create soups, which are the most comforting and best medicine to warm up your heart when you’re not feeling that great.

This creamy crockpot chicken and black rice soup is the perfect set-it-and-forget-it meal.

The black rice adds a wonderful nutty flavor and chewy texture that pairs perfectly with the tender, shredded chicken. And, the creamy broth just blends everything together.

There are so many reasons you are going to want to try this recipe.

I’ve mentioned one, and it’s the flavors. This recipe is like no other you’ve tried.

The broth is so complex that you are going to want to keep going for another bite.

But besides the flavor, it’s so easy to make, and it’s packed with wholesome ingredients.

It’s the perfect gluten-free (if you use gluten-free flour) meal when you are looking for a comforting homemade meal.

Ingredients and Substitutes

Chicken breasts, skinless and boneless (1 ½ lbs) – Replace with chicken thighs or with rotisserie chicken.

Carrots, sliced (4) – Swap with parsnips for a sweeter flavor or diced zucchini if you want a lighter take.

Celery stalks, diced (3) – You can use fennel or chopped green bell peppers.

Yellow onion, finely diced (1) – Substitute with shallots or red onions if you want a different flavor.

Garlic, minced (6 cloves) – Use garlic powder or garlic paste if you don’t have fresh garlic. You can also try using roasted garlic for a sweeter and more intense flavor.

Italian seasoning (1 tbsp) – Create your homemade blend by mixing dried oregano, basil, and rosemary.

Thyme (1 tsp) – You can use fresh thyme or dried marjoram.

Dried parsley (1 tsp) – Here, you can also use fresh parsley.

Sea salt (½ tsp)

Black pepper (½ tsp)

Chicken broth, low sodium (8-10 cups) – Replace with vegetable broth for a plant-based option.

Wild rice, uncooked (1 cup) – Swap with brown rice, quinoa, or wild rice blend.

Bay leaves (3) – You can also use fresh bay leaves or simply omit them.

All-purpose flour, or gluten-free flour (¼ cup) – Cornstarch or arrowroot are great gluten-free thickeners. Keep in mind that if you use all-purpose flour, it’s not a gluten-free meal.

Heavy cream (½ cup) – Replace with half-and-half, coconut cream, or a dairy-free alternative.

Whole milk (½ cup) – Substitute with almond milk, oat milk, or evaporated milk.

Garnish

Fresh parsley, chopped – Use fresh cilantro, chives, or scallions.

How to Make Creamy Crockpot Chicken Black Rice Soup

Step 1. Place the chicken breasts, carrots, celery, and yellow onion into the crockpot.

Step 2. Add the garlic, Italian seasoning, thyme, dried parsley, sea salt, and black pepper.

Step 3. Add the black rice and bay leaves.

Step 4. Pour in the chicken broth.

Step 5. Give the ingredients a good stir.

Step 6. Cook on a low setting for 6-8 hours or on high for 3-4 hours.

Step 7. Remove the chicken and wait for it to cool down a bit. Grab two forks and shred the chicken.

Step 8. Place the chicken back into the crockpot.

Step 9. In a medium bowl, add the flour, heavy cream, and whole milk.

Step 10. Whisk the ingredients together until the flour dissolves.

Step 11. Pour the milk mix into the crockpot.

Step 12. Start to combine the ingredients until the soup becomes creamy. If you feel that the soup is too thick, add a bit more broth.

Step 13. Leave the ingredients in the crockpot for another 10 minutes to make sure the soup is warm. When you are ready to serve it, garnish with fresh parsley.

How I Would Modify This Recipe

• Make it Dairy-Free. Replace the heavy cream and milk with full-fat canned coconut milk or a dairy-free cream. You can also use avocado oil to sauté the vegetables.
• Add More Vegetables. You can add chopped mushrooms, a handful of fresh spinach, or frozen peas.
• Spice It Up. If you like heat, add a pinch of red pepper flakes or jalapeño slices.

My Storage Tips

One of the best things about this soup is that it’s great to eat after a couple of days (the flavors get more intense). To store them, allow the soup to cool completely before you place it in an airtight container.

Place it in the fridge and keep it there for up to 4-5 days.

You can reheat it in the stove or microwave; either option works. Add a splash of broth if you want to make it thicken.

While you can freeze it, I’ve found that it can make the broth separate when you thaw it.

More Soup Recipes

• Crockpot Lemon Chicken Orzo Soup
• Creamy Marry Me Chicken Soup
• Creamy Chicken Pasta Soup