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Slow Cooker Beer Cheese Chicken and Wild Rice Soup

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Slow Cooker Beer Cheese Chicken and Wild Rice Soup is a combination of two classics – beer cheese and chicken and wild rice soup.

beer cheese soup with glass of beer

This is one of those recipes I came up with years ago that was so, so good. But at the time of writing the actual recipe (and then publishing it) I did not specify that wild rice needed to be used. If regular rice is used in a slow cooker it will blow up and turn the whole consistency of the soup to unappetizing mush. Wild rice however (it is black out of the box or bag) can handle the low and slow heat of  the slow cooker.

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slow cooker beer cheese chicken and wild rice soup close up

I’ve had beer cheese soup once or twice but I always felt like it was lacking something. That is why I decided to combine a beer cheese soup with a chicken and wild rice soup for this recipe. It’s particular satisfying on these cold and dark Winter nights we are experiencing here in Ohio right now. 

slow cooker beer cheese chicken and wild rice soup top view

If you have a large slow cooker like this one you will be able to make a full recipe of this soup. However if you have a 6-quart or smaller size slow cooker you’ll need to halve the recipe. I serve this soup with crusty bread for mopping up all the cheesy broth left behind in the bowl. Be sure and PIN this recipe for when you are craving a hearty, comforting soup.

Slow Cooker Beer Cheese Chicken & Wild Rice Soup | Foodtastic Mom

  

slow cooker beer cheese chicken and wild rice soup top view
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5 from 1 vote

Slow Cooker Beer Cheese Chicken and Wild Rice Soup

Slow Cooker Beer Cheese Chicken and Wild Rice Soup is a combination of two classics - beer cheese and chicken and wild rice soup.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8
Calories 393kcal
Author Foodtastic Mom

Ingredients

  • 1 onion peeled and chopped
  • 5 carrots peeled and thinly sliced
  • 1 rotisserie chicken white and dark meat shredded - skin and bones discarded
  • 1 1/2 cups wild rice rinsed and drained
  • 8 cups chicken stock
  • 12 oz beer
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 8 oz sharp cheddar cheese shredded
  • 1/2 cup sour cream
  • fresh parsley chopped

Instructions

  • Place the onion, carrots, chicken, wild rice, chicken stock, beer, salt, paprika and thyme in a slow cooker set on LOW heat. Cook for 6 - 8 hours. With about 30 minutes remaining, stir in the shredded cheddar cheese and sour cream. Top with chopped fresh parsley to serve.

Nutrition

Calories: 393kcal
DON’T MISS OUT ON THESE OTHER SLOW COOKER SOUP RECIPES:
Slow Cooker Cheeseburger Soup
Slow Cooker Cheese Tortellini Soup
Slow Cooker Squash Soup

Reader Interactions

Comments

  1. fakeginger says

    It’s in the 50s here today so I am definitely craving something warm and comforting. This looks delicious!

    Reply

  2. Mary Frances says

    Gorgeous photos Jill! We’ve had crazy cool weather too (I am not complaining 🙂 ) but it has been soup weather and so I made a pot last night. It felt so strange in July! This soup looks so creamy and comforting. Thumbs up!

    Reply

  5. Michelle Nahom says

    I’ve had this open for two days and I got sidetracked! I love soups like this though…we’ll definitely be making this in the fall when the sports season gets started. Soups and paninis are a mainstay for us then! It looks delicious and your pictures are beautiful. Pinning and stumbling!

    Reply

  6. Mila Furman says

    This is sooo right up my alley! Especially since I was sick! Definitely looking forward to making it real soon! And I even included it in my foodie fridays round up! Thanks for joining!

    Reply

  9. Lindsay says

    This looks so good! Do you know if it could cook longer in crockpot…up to 10 hours? I’d like to start it before work.

    Reply

    • foodtasticmom says

      Thanks Lindsay. I think it would be OK, just make sure and use slow-cooking wild rice, not a rice blend. The first time I made it, I used a rice blend that was actually meant to be quick-cooking and it was mostly mush by the end. Still tasted good, but I had to add in some cooked rice afterwards. Regular wild rice takes a long time to cook and it generally holds its shape, so it should be fine for up to 10 hours. Let me know how it turns out!

      Reply

  12. Alexandra Leblanc says

    Welp, I don’t know where i’ve done wrong, but this didn’t turned out like i expected, AT ALL. I started this recipe yesterday evening before bed (since it’s in the slow cooker, i figured it was ok if i went to bed, it’s not the first time i’ve done it). I woke up this morning, it smelled so good, so I was excited, but when I opened the lid, it wasnt a soup. It looks plainly like stuffing. It smells amazing, probably tastes amazing, but i aint eating stuffing for dinner XD I didn’t even add the cheese (since it was specified to add it one hour before the end). It was pretty funny when i stirred this and my boyfriend and i saw the result. Let’s just say i’ll be eating out for lunch.

    Reply

    • foodtasticmom says

      I am so sorry for your poor experience Alexandra. I used wild rice, which has a longer cooking time than regular rice so that probably accounted for the difference maybe? Plus if you went to bed it may have been in longer than the specified times. I’ll note that in the comments – about cooking for less time with regular rice, or stirring the rice in more towards the end. Again, I’m sorry you had a negative experience!

      Reply

  13. T Johnson says

    5 stars
    Excellent soup! Husband and his friend had it at a restaurant in Ely, MN and loved it, so I went searching for a recipe, and chose yours! So glad I did. I added some broccoli and celery as I needed to use them up, and hubby wanted it a bit more cheesy so I added a bit of Velveeta. Was a hit with everyone! Thanks for sharing your delicious recipe!

    Reply

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