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+ servings
chicken and rice soup with bacon in a white bowl

Slow Cooker Creamy Chicken Bacon and Rice Soup

Course Main Course
Cuisine American
Keyword Bacon, Chicken, slow cooker, Soup
Prep Time 5 minutes
Cook Time 3 hours
Servings 6 people


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


  • Place chicken, rice, carrots, onion, celery, salt, pepper, garlic powder, and bay leaves into a 6 qt slow cooker.
  • Add chicken broth and milk to the slow cooker. Stir.
  • Cook on low for 3 hours, or until the rice is tender.
  • During the last 30 minutes, whisk together the cream and flour. Add to the soup and stir. Add the bacon and cook to allow the soup to thicken.
  • Ladle into bowls and top with additional chopped bacon. Serve.


To cook the chicken, poach it in water or chicken broth till is easily shreds. I typically make a few pounds and freeze it in 2-3 cup portions.