Slow Cooker Chicken and Rice Soup Recipe

Introduction

This Slow Cooker Chicken and Rice Soup is a comforting, hearty meal perfect for chilly days. Packed with tender chicken, fresh vegetables, and fragrant herbs, it makes cozy leftovers and requires minimal effort.

Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 1 cup diced yellow onion
• 3 medium peeled and sliced carrots
• 3 stalks diced celery
• 6 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup uncooked white rice
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Place the chicken breasts, diced onion, sliced carrots, diced celery, chicken broth, garlic, dried thyme, dried parsley, salt, and black pepper into the slow cooker.
2. Step 2: Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
3. Step 3: Add the uncooked white rice to the slow cooker and continue cooking for an additional hour.
4. Step 4: Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the soup.
5. Step 5: Sprinkle with fresh parsley just before serving.

Tips & Variations

• For a richer flavor, use homemade chicken broth or low-sodium broth to better control salt levels.
• Swap white rice for brown rice, but increase cooking time to ensure it’s tender.
• Add a squeeze of fresh lemon juice before serving for a bright, fresh finish.
• Include other vegetables like peas or corn during the last hour of cooking for extra color and sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave until hot. Rice tends to absorb liquid over time, so add a little broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but it’s best to increase the cooking time slightly to ensure the chicken cooks through fully and reaches a safe temperature.

Is it possible to prepare this soup without a slow cooker?

Absolutely. You can cook all ingredients in a large pot on the stove. Simmer the chicken and vegetables in the broth for about 30 minutes until the chicken is cooked, then add rice and cook until tender. Shred the chicken before serving.

Slow Cooker Chicken and Rice Soup Recipe

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★★★★★

4.5 from 56 reviews

This Slow Cooker Chicken and Rice Soup is a hearty and comforting meal perfect for cozy days. Combining tender chicken breasts, fresh vegetables, aromatic herbs, and fluffy rice, this recipe is easy to prepare and packed with flavor. The slow cooking method ensures rich, well-blended flavors and a nourishing soup that warms you from the inside out.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 6–7 hours (slow cooker LOW) or 4–5 hours (slow cooker HIGH)
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Soup Base

• 1 ½ pounds boneless skinless chicken breasts
• 1 cup diced yellow onion
• 3 medium peeled and sliced carrots
• 3 stalks diced celery
• 6 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper

Additional Ingredients

• 1 cup uncooked white rice
• 2 tablespoons chopped fresh parsley

Instructions

1. Combine Ingredients: Place the chicken breasts, diced yellow onion, sliced carrots, diced celery, chicken broth, minced garlic, dried thyme, dried parsley, salt, and black pepper into the slow cooker, distributing everything evenly.
2. Cook Soup: Set the slow cooker to LOW and cook for 5-6 hours, or if short on time, use the HIGH setting and cook for 3-4 hours until the chicken is cooked through and vegetables are tender.
3. Add Rice: Stir in the uncooked white rice, then cover and continue cooking for an additional hour, allowing the rice to fully cook and absorb flavors.
4. Shred Chicken: Carefully remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine evenly.
5. Garnish and Serve: Sprinkle chopped fresh parsley over the soup before serving for a fresh burst of flavor and color.

Notes

• For thicker soup, reduce the broth slightly or cook uncovered for the last 30 minutes.
• You can substitute brown rice, but increase cooking time to ensure it cooks through.
• Use low-sodium chicken broth to reduce the sodium content if preferred.
• Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.

Keywords: slow cooker chicken soup, chicken and rice soup, easy slow cooker recipes, healthy chicken soup, comfort food, crockpot chicken soup