Go Back

Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a comforting, hearty dish made with tender chicken breasts, fragrant rice, and a medley of vegetables simmered slowly to develop rich flavors. The final result is a thick, nourishing soup with soft chicken, fluffy rice, and a flavorful broth, perfect for chilly evenings. It’s a simple, fuss-free meal that comes together effortlessly in the slow cooker, offering warmth and satisfaction with every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts diced into 1-inch pieces
  • 2 carrots carrots peeled and diced small
  • 2 stalks celery sliced thinly
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably low sodium
  • 1 cup long-grain rice jasmine or basmati
  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large slow cooker
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Prepare your ingredients: dice the chicken, peel and dice carrots, slice the celery, and finely chop the onion and garlic. Set everything nearby for easy assembly.
  2. Place the diced chicken in the bottom of the slow cooker. Scatter the carrots, celery, onion, and minced garlic over the chicken, creating a colorful base.
  3. Pour in the chicken broth, covering the ingredients evenly. Add the rice, spreading it out gently over the top without stirring too much.
  4. Drop in the bay leaf and sprinkle the thyme, along with a pinch of salt and pepper. Cover the slow cooker with its lid and set it to low for 6 hours.
  5. As the soup cooks, you'll notice the broth bubbling gently and the aroma filling your kitchen with warm, savory scents. The chicken will become tender, and the rice will soak up the flavorful broth.
  6. After 6 hours, open the lid carefully. Remove the bay leaf, and check that the chicken is shreddable and the rice is soft. If needed, cook for an additional 30 minutes.
  7. Taste the soup and adjust the seasoning with more salt and pepper if necessary. For extra brightness, stir in chopped fresh herbs or a squeeze of lemon.
  8. Let the soup sit for about 10 minutes with the lid slightly ajar, allowing flavors to meld. Ladle into bowls, making sure each serving has plenty of tender chicken, fluffy rice, and vegetables.