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Crockpot Chicken and Rice Soup

This hearty chicken and rice soup is made effortlessly in the slow cooker, combining tender shredded chicken, fluffy rice, and vegetables simmered in a savory broth. The result is a silky, comforting soup with a satisfying texture that’s perfect for busy nights or chilly evenings. Its nourishing, soulful flavor makes it a go-to for a quick, wholesome meal.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs for richer flavor
  • 1 cup long-grain white rice jasmine rice for extra aroma
  • 3 carrots carrots diced small
  • 2 stalks celery diced small
  • 4 cups chicken broth low-sodium preferred
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional frozen peas or corn add near the end

Equipment

  • Slow cooker
  • Cutting board and knife
  • Stirring spoon
  • measuring cups
  • Ladle

Method
 

  1. Start by gathering all your ingredients and equipment—this makes the cooking process smooth and enjoyable.
  2. Dice the chicken breasts into 1-inch pieces; this ensures they cook evenly and stay tender in the slow cooker.
  3. Chop the carrots and celery into small, uniform pieces to promote even cooking and a pleasing texture.
  4. Add the chicken, diced vegetables, and rice to the slow cooker, spreading them out evenly.
  5. Pour in the chicken broth until the ingredients are just submerged; this will be your simmering liquid.
  6. Stir in the chopped onion, minced garlic, dried thyme, and add a bay leaf for flavor.
  7. Cover the slow cooker and set it to low; cook for 6-8 hours until the chicken is tender and the rice has soaked up the broth, becoming silky and fluffy.
  8. Halfway through, gently stir the soup to prevent sticking and to help ingredients combine evenly.
  9. Once cooking time is complete, remove the bay leaf and the thyme sprig to keep the broth clean and fresh.
  10. Taste the soup and season with salt and pepper as needed; if you want to include peas or corn, add them now and cook for another 10 minutes until heated through.
  11. Serve the soup hot, ladled into bowls, and enjoy the comforting, silky texture with tender chicken and flavorful broth.

Notes

For a richer flavor, briefly sear the chicken before adding it to the slow cooker. Use long-grain rice for the best texture, and adjust seasonings to your taste. This soup can be stored in the fridge for up to 3 days and reheated gently on the stove.