Name: Slow Cooker Creamy Chicken and Rice Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup rice (white or brown); 4 cups chicken broth; 1 cup heavy cream or milk; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 teaspoon thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: fresh parsley for garnish

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Slow Cooker Creamy Chicken and Rice Soup

This bowl of slow-cooker comfort tastes like a warm hug on a chilly afternoon: tender shredded chicken, creamy broth, and perfectly cooked rice all mingling with sweet carrots, aromatic celery, and a whisper of thyme. It’s the sort of easy, make-ahead meal that becomes part of your weekly rotation — and once you try it, you’ll know why it earns so many repeat requests. For a different creamy slow-cooker comfort option, you can also explore Slow Cooker Creamy Garlic Chicken and Veggies which shares the same spirit of effortless home cooking.

Why make this recipe
This soup stands out because the slow cooker does most of the work, transforming simple pantry ingredients into a silky, satisfying meal. The combination of shredded cooked chicken and rice provides comfort and substance without complicated steps, and adding cream near the end keeps the texture lush without curdling. Finally, it’s adaptable — swap in brown rice or leftover turkey, toss in more veggies, or stretch it with extra broth for a lighter weeknight option.

Ingredients

2 cups cooked chicken, shredded
1 cup rice (white or brown)
4 cups chicken broth
1 cup heavy cream or milk
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
Optional: fresh parsley for garnish

Step-by-Step Guide to Making Slow Cooker Creamy Chicken and Rice Soup

Overview before you start
This soup is forgiving, which is one of its greatest strengths. Use leftover rotisserie chicken, pre-cooked poached breast, or chicken you cooked fresh specifically for this recipe. If you plan on using brown rice, expect a longer cook time or consider pre-cooking the rice slightly so it finishes tender without absorbing too much broth.

Preparation (10–15 minutes)

Gather and prep: Dice the onion, carrots, and celery; mince the garlic; and shred the cooked chicken into bite-sized pieces. Measure out the rice and broth so everything is ready to go.
Choose your rice: White rice will cook through in the slow cooker timing given (low 6–8 hours / high 3–4 hours). If using brown rice, consider either using parboiled brown rice that cooks faster or plan to cook on low for the longer end of the time window and check for doneness periodically.

Building the soup (5 minutes)
3. Add the base ingredients: In the slow cooker, combine the shredded chicken, rice, chicken broth, diced onion, carrots, celery, minced garlic, thyme, salt, and black pepper.
4. Stir to combine: Mix everything evenly so the rice is submerged in broth and the seasoning is distributed.

Slow cooking (3–8 hours)
5. Cover and cook: Set the slow cooker on low for 6–8 hours or on high for 3–4 hours, until the rice is tender and vegetables are soft. The slow, low heat lets flavors meld and the chicken stay moist.
6. Check halfway (optional): If you’re around during cooking, give it a quick stir halfway through to check the liquid level and rice progress. Add a little extra broth or water if it looks too thick — rice absorbs liquid as it cooks.

Finishing touch (last 30 minutes)
7. Add cream: About 30 minutes before serving, stir in the heavy cream or milk. This late addition keeps the soup creamy without risking separation or overcooking dairy at low heat for hours.
8. Final seasoning: Taste and adjust salt, pepper, or thyme. If you like a brighter finish, a squeeze of lemon juice (1 teaspoon) can lift the flavors without making it taste overtly lemony.
9. Garnish and serve: Ladle into bowls and sprinkle with fresh parsley if desired. Serve hot.

Practical timing and make-ahead notes

If you want to assemble earlier in the day and cook later, put the vegetables and liquids in the slow cooker, cover, and refrigerate. Add rice and cream closer to cook time for best texture.
To shorten the hands-on time in the evening, cook the rice on the stovetop ahead and stir it in at the end with the cream; reduce the broth a bit to avoid a too-watery finish.

Directions (as provided)

In the slow cooker, combine the shredded chicken, rice, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper.
Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the rice is tender.
About 30 minutes before serving, stir in the heavy cream or milk.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley if desired.

Best Way to Store Slow Cooker Creamy Chicken and Rice Soup

Refrigerator: Store in airtight containers for up to 3–4 days at 40°F (4°C) or below.
Freezer: For longer storage, cool completely, then transfer to freezer-safe containers and freeze for up to 2–3 months at 0°F (-18°C) or below.
Reheating: Thaw overnight in the fridge if frozen, then reheat gently on the stovetop over low heat, stirring in a splash of broth or milk to restore creaminess. Reheat to an internal temperature of 165°F (74°C) before serving.
Note: The rice will continue to absorb liquid as the soup sits. Add broth or water when reheating if the soup seems too thick.

Serving Suggestions for Slow Cooker Creamy Chicken and Rice Soup

Classic pairing: Serve with warm crusty bread, garlic toast, or soft dinner rolls to sop up the creamy broth.
Lighter sides: A crisp green salad dressed with a tangy vinaigrette provides a bright contrast to the richness of the soup.
Add a crunch: Sprinkle chopped toasted almonds, croutons, or crispy shallots on top just before serving for texture.
Make a meal: Pair the soup with a simple grilled cheese or panini for an indulgent, kid-friendly dinner.
Garnish ideas: Fresh herbs (parsley, chives, or tarragon), a drizzle of olive oil, or a pinch of smoked paprika each change the character subtly and beautifully.

Tips to make Slow Cooker Creamy Chicken and Rice Soup
Q: How do I keep the chicken moist?
A: Use cooked chicken that was gently prepared (poached, roasted at moderate temperature, or store-bought rotisserie). Shredded chicken absorbs less heat and will remain tender in the slow cooker. Avoid overcooking any raw chicken directly in the slow cooker with the rice, because long exposure to heat can dry meat.

Q: How can I prevent the rice from turning mushy?
A: Use white rice if you want predictable results with the stated times. If using brown rice, increase the total cooking time or partially cook the rice before adding. Alternatively, cook rice separately and stir it in at the end of cooking to control texture precisely.

Q: Can I swap the cream for a lighter option?
A: Yes — milk or a combination of milk and a small amount of cornstarch (mixed to make a slurry) can be used to lighten the calorie load while preserving a thicker texture. Coconut milk is another option for a different flavor profile, though it will alter the taste.

Variation(s)

Bullet variation: Wild rice swap — Replace the cup of white rice with 1 cup of wild rice blend, but increase the cooking time and liquid by about 25–33% (or cook the wild rice separately and stir in near the end). Wild rice gives a nutty texture and deeper flavor.
Paragraph variation: Vegetarian option — For a meatless version, omit the chicken and increase the vegetables to include mushrooms, cubed potatoes, and extra carrots. Use vegetable broth and add cooked white beans (cannellini or great northern) at the end for protein. Stir in cream or a vegan cream substitute near the end just as you would with the original recipe.

FAQs
Q: Can I use uncooked chicken in the slow cooker with the rice?
A: You can, but timing is trickier. Cooking raw chicken with rice risks overcooked, dry chicken or undercooked rice unless you carefully manage cook times and temperatures. For best results, use pre-cooked chicken or add raw chicken later in the cooking process if you’re confident about timing.

Q: What if my soup becomes too thick after standing?
A: Add warm chicken broth or water one small ladle at a time while reheating until you reach the desired consistency. Stir well and heat gently to reincorporate creaminess.

Q: Is this suitable for meal prep lunches?
A: Yes — portion into single-serving airtight containers and cool quickly before refrigerating. Reheat in a microwave or on the stovetop, adding a little broth if needed to refresh texture.

Q: How do I adapt this for low-sodium diets?
A: Use low-sodium or homemade chicken broth and cut back on added salt. Taste before serving and add a pinch only if required. Fresh herbs and lemon zest can boost flavor without sodium.

More about serving and timing
This soup is a forgiving, flexible template: it accommodates different rices, dairy choices, and proteins. Plan for about 15 minutes of prep, then leave the slow cooker to work. If you need it quick, prepare all ingredients early and set the cooker on high in the afternoon; otherwise cook low for the deepest flavor. If you want to thicken gently without cream, make a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 15–20 minutes of cooking.

Extra tips for texture and flavor

Aromatics: Don’t skimp on aromatic vegetables (onion, carrot, celery) — they form the backbone of the soup’s flavor.
Fresh herbs: Add a handful of chopped parsley or chives just before serving for freshness.
Acid finish: A little acid (lemon juice or white wine vinegar) brightens a creamy soup. Add a teaspoon at the end and taste.
Cheese: For a richer, slightly savory twist, stir in a quarter cup of grated Parmesan when you add the cream.

Dietary swaps and considerations

Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth. Ensure any store-bought broths or pre-made ingredients are certified gluten-free.
Dairy-free: Substitute full-fat coconut milk or a nut-based creamer; add a tablespoon of flour or cornstarch to help thicken if needed.
Lower-calorie: Use whole milk or a 2% milk and reduce the amount of cream, or omit cream entirely and finish with a small pat of butter for richness.

Troubleshooting common problems

Rice overcooked: Next time, reduce cook time or add rice later in the cooking cycle.
Soup too thin: Make a cornstarch slurry and add gradually, or simmer uncovered on the stovetop to reduce and concentrate flavors.
Bland flavor: Increase seasoning gradually, and consider adding a bay leaf during cooking or a splash of white wine for complexity.

Final meal-planning ideas

Freezer-friendly portions: Freeze in meal-sized containers for up to 3 months. Thaw overnight and reheat gently.
Kid-friendly: Blend a portion for picky eaters who prefer smoother textures, or serve with fun-shaped crackers.
Crowd-feeding: Double the recipe in a large slow cooker for gatherings; keep warm on the "warm" setting and stir occasionally, adding a little extra broth if it thickens too much.

Conclusion

If you’d like inspiration for a similar slow-cooker creamy soup that uses wild rice and slightly different seasonings, check out Creamy Chicken Wild Rice Soup {Slow Cooker} Recipe | Little Spice … for ideas on texture and flavor variations. For another well-tested wild-rice crockpot version with helpful step-by-step photos and tips, see Creamy Crockpot Chicken Wild Rice Soup | Lemons & Zest.