Slow Cooker Chicken and Rice Soup
Slow Cooker Chicken and Rice Soup is a cozy, hands-off meal that fills the house with comforting aromas and delivers tender chicken and creamy rice in every spoonful. This version keeps things simple and reliable — dump-and-go ingredients with long, slow cooking for maximum flavor. If you enjoy bright, herb-scented slow-simmered soups, you might also like this companion recipe for slow-cooker lemon herb chicken and rice, which leans into citrus and fresh herbs for a lighter twist.
Why make this recipe
If you’re burnt out on weeknight stress and want a satisfying, nutritious meal without babysitting the stove, this soup is perfect because it cooks itself while you get on with your day. The slow cooker melds simple pantry ingredients into a rich broth, and the rice absorbs flavors so each bowl is hearty but still soothing — ideal for colds, busy schedules, or when you want comfort food that feels homemade.
Step-by-Step Guide to Making Slow Cooker Chicken and Rice Soup
Why a step-by-step approach helps
Taking a methodical approach makes this slow-cooker soup foolproof. Slow cookers can vary in temperature and rice will behave differently depending on when it’s added, so the following guide covers prep, timing, and small adjustments to ensure the best texture and depth of flavor.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked rice
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Prep and mise en place
- Rinse and pat the chicken breasts dry. If they are very thick, consider cutting them in half horizontally for more even cooking.
- Rinse the rice under cold water briefly to remove excess surface starch; this helps prevent clumping in the slow cooker.
- Chop the onion, slice the carrots, and celery, and mince the garlic so everything is ready to add at once. Having ingredients prepped simplifies the “dump and cook” stage.
Assembling in the slow cooker
- Place the chicken breasts in the bottom of the slow cooker so they’re mostly flat and exposed for even cooking.
- Add the rice, chopped onion, sliced carrots and celery, and minced garlic on top of the chicken. Spread the rice into a relatively even layer so it cooks consistently.
- Pour in the chicken broth, then sprinkle the dried thyme over the mixture and tuck in the bay leaf. Season with a light sprinkle of salt and several grinds of black pepper — you can adjust seasoning later after tasting.
- Stir gently to combine the ingredients, breaking up any pockets of rice so they are submerged in liquid.
Cooking times and tips
- Cook on low for 6 to 8 hours for deeply developed flavor and very tender chicken. If you prefer a shorter cook, use high for 3 to 4 hours.
- If your slow cooker runs hot, check the soup around the 5-hour mark on low to ensure the rice isn’t becoming overly soft; rice can go from perfectly tender to mushy fairly quickly in a sealed environment.
- For best texture, avoid removing the lid during the long cook since heat loss can lengthen cooking times; only lift to check near the end.
Finishing steps (what to do before serving)
- At the end of the cooking time, remove the chicken breasts to a cutting board and shred them with two forks or chop them bite-sized, then return the shredded chicken to the soup. Shredding outside the cooker ensures you don’t over-stir and break down the rice.
- Discard the bay leaf. Taste and adjust seasoning with salt and pepper. If the broth tastes a bit flat, a small squeeze of lemon juice (1/2 teaspoon) or a splash of vinegar can brighten it.
- Stir in chopped fresh parsley if using, and let the soup rest for 5–10 minutes with the lid off to slightly reduce and thicken the surface if desired.
Directions (concise, as in the original recipe)
- In a slow cooker, combine chicken breasts, rice, onion, carrots, celery, garlic, chicken broth, thyme, bay leaf, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Before serving, shred the chicken in the soup.
- Discard the bay leaf, and garnish with fresh parsley if desired.
Notes on rice types and timing
- Long-grain white rice is the default because it holds up well during long, moist cooks. Jasmine or basmati work similarly if you prefer their aroma.
- Brown rice will take longer and may remain firmer; if you prefer brown rice, parboil it for 10 minutes before adding or increase the cook time and broth.
- Instant/quick-cook rice is not recommended for the full cook cycle; add at the very end (30–40 minutes before serving) to avoid overcooking.
Best Way to Store Slow Cooker Chicken and Rice Soup
- Refrigerator: Store in airtight containers and keep at 40°F (4°C) or below for up to 3–4 days.
- Freezer: Cool completely and freeze in meal-sized portions; maintain at 0°F (-18°C) or below for up to 3 months.
- Reheating: Thaw overnight in the refrigerator or reheat from frozen in a covered pot over low heat, bringing the soup to a gentle simmer and stirring occasionally; reheat to an internal temperature of 165°F (74°C) before serving.
How to Present Slow Cooker Chicken and Rice Soup
Serving Suggestions for Slow Cooker Chicken and Rice Soup
- Family-style bowls: Ladle the soup into warmed bowls and garnish with fresh parsley, cracked black pepper, and a drizzle of good olive oil for a glossy finish.
- Add texture: Serve with crusty bread, buttered toast points, or garlic croutons for contrast to the silky rice and broth.
- Toppings bar: Offer grated Parmesan, a squeeze of lemon, chopped scallions, and red pepper flakes so everyone can customize their bowl.
- Light side salad: Pair with a simple green salad dressed with lemon vinaigrette to balance the meal.
Tips to make Slow Cooker Chicken and Rice Soup
Q: How do I keep the rice from turning mushy?
A: If your slow cooker tends to run hot, use long-grain rice and check earlier (5–6 hours on low) — alternatively add rice in the last 90 minutes of cooking on low so it cooks shorter.
Q: Can I use leftover rotisserie chicken?
A: Yes. Add cooked shredded chicken in the last 30 minutes of cooking instead of raw breasts to heat through and avoid overcooking the meat and rice.
Q: How can I make the broth more flavorful?
A: Sauté the onion, celery, and carrots briefly in a skillet with a tablespoon of butter or oil until softened and lightly caramelized before adding to the slow cooker; or use a richer homemade or low-sodium chicken stock and adjust salt to taste.
Variations
- Hearty vegetable boost (bullet): Add a cup of chopped potatoes or a cup of frozen peas in the last hour of cooking for extra vegetables and texture.
- Mediterranean twist (paragraph): Swap the thyme for oregano and add a tablespoon of tomato paste with the broth; finish with chopped kalamata olives and a sprinkle of feta for a tangy, savory lift that transforms the soup into a different regional profile.
FAQs
Q: Can I make this on the stovetop or in an Instant Pot?
A: Yes — on the stovetop, cook covered on low for about 40–50 minutes until rice and chicken are tender; in an Instant Pot, use the poultry setting or cook on high pressure for 8–10 minutes with a natural release. Adjust liquid slightly since evaporation differs by method.
Q: Is it safe to leave the slow cooker on all day?
A: Modern slow cookers are designed for long unattended cooks. Ensure your unit is in good condition, placed on a heat-safe surface, and that cords aren’t frayed. Follow manufacturer guidance for safety.
Q: How do I make this gluten-free?
A: The recipe is naturally gluten-free if you use certified gluten-free chicken broth. Check labels on broth and any pre-made seasonings to avoid hidden gluten.
What if my soup is too thin?
- Simmer with the lid off for 15–30 minutes to reduce and concentrate, or mix a tablespoon of cornstarch with cold water, stir into the hot soup, and simmer until thickened.
Can I double the recipe?
- Yes, provided your slow cooker is large enough (at least 6–8 quarts). Cooking time may increase slightly; ensure ingredients are not packed too tightly for even cooking.
Extra tips for texture and flavor
- Browning the chicken briefly in a skillet before adding can deepen flavor but isn’t necessary.
- If you want a creamier mouthfeel without dairy, mash a cup of the cooked rice against the side of the cooker and stir — it releases starch that thickens the broth naturally.
Final thoughts on technique
Letting the soup sit for 10–15 minutes after cooking before serving allows flavors to meld and the rice to firm up slightly, which improves the mouthfeel and makes it easier to portion.
Conclusion
Slow Cooker Chicken and Rice Soup is an effortless, nourishing meal that rewards a little prep with long-lasting comfort and family-friendly appeal. For another trusted approach to slow-cooker chicken and rice that offers slightly different seasoning and method details, see this thorough version at Slow Cooker Chicken and Rice Soup | The Recipe Critic. If you want a recipe that focuses on a balanced texture and step-by-step photo guidance, check this helpful guide at Crock Pot Chicken and Rice Soup – WellPlated.com.
Print
Slow Cooker Chicken and Rice Soup
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy, hands-off meal that fills the house with comforting aromas, delivering tender chicken and creamy rice in every spoonful.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a slow cooker, combine chicken breasts, rice, onion, carrots, celery, garlic, chicken broth, thyme, bay leaf, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Before serving, shred the chicken in the soup.
- Discard the bay leaf, and garnish with fresh parsley if desired.
Notes
If using brown rice, parboil it for 10 minutes before adding or increase the cook time and broth. For added flavor, sauté the onion, celery, and carrots before adding to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: slow cooker, soup, chicken, rice, comforting meal, easy recipe
