Slow Cooker Chicken and Rice Soup is the kind of meal that feels like a warm hug after a long, exhausting day. You know those evenings when you just want dinner to magically appear? This recipe is pretty close to that kind of magic. With minimal prep and maximum flavor, your slow cooker does all the heavy lifting while you get on with life—whether that’s chauffeuring kids, catching up on work, or (finally!) sitting down with that book you’ve been meaning to read.
The slow cooker chicken and rice soup simmers gently, letting the flavors of tender chicken, carrots, and herbs meld into pure comfort. By dinner time, you’ll lift the lid and be greeted by the coziest aroma ever. It’s the kind of soup that not only warms your body but soothes your soul too.
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What is Slow Cooker Chicken and Rice Soup?
Slow Cooker Chicken and Rice Soup is a hearty, one-pot wonder that combines simple ingredients into something truly satisfying. Think of it as your classic chicken soup with a cozy upgrade — rice! Instead of standing over the stove, everything (yes, everything) goes into your slow cooker, and you can walk away. A few hours later, you’ll have a rich, brothy soup with melt-in-your-mouth chicken, tender vegetables, and perfectly cooked rice.
It’s ideal for busy families or anyone craving something wholesome but effortless. Whether you’re under the weather, meal-prepping for the week, or just in need of a comforting bowl of something delicious, this recipe fits the bill. Similar to our Lemon Chicken Rice Soup and Anti-Inflammatory Turmeric Chicken Soup, this dish is all about warmth, balance, and feel-good flavor.
Reasons to Try Slow Cooker Chicken and Rice Soup
If “set it and forget it” is your kind of cooking, this recipe’s your new best friend. Here’s why it deserves a spot in your meal rotation:
- Easy Prep: Everything goes straight into the crock pot—no fancy steps or complicated timing.
- Nutritious and Filling: Protein-packed chicken, fiber-rich veggies, and satisfying rice make it a wholesome meal.
- Family-Friendly: Even picky eaters can’t resist this comforting bowl.
- Perfect for Leftovers: The flavors deepen overnight, so it’s even better the next day.
- Customizable: Prefer brown rice? Want it creamier? It’s easy to tweak to your taste.
It’s no wonder this recipe ranks high among home cooks—simple, nourishing, and incredibly cozy, just like our Slow Cooker Chicken Pot Pie Soup.
Ingredients Needed to Make Slow Cooker Chicken and Rice Soup
- 3 chicken breasts, trimmed and halved
- 1 cup parboiled (converted) rice
- 1 small onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 teaspoons salt
- Pepper to taste
- 2 teaspoons parsley
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon sage
- 1 bay leaf
- 2 tablespoons butter (optional)
- 9 cups chicken broth
Instructions to Make Slow Cooker Chicken and Rice Soup
Making Slow Cooker Chicken and Rice Soup is as comforting as eating it. The beauty of this recipe is that it’s all about layering flavors with minimal effort. Let’s walk through it step by step so your soup turns out rich, hearty, and perfectly seasoned every single time.
Step 1: Gather and Prep Your Ingredients
Before you even plug in that slow cooker, take a few minutes to prep everything. Trim and halve your chicken breasts, chop your carrots, celery, and onion, and mince the garlic.
This quick prep step makes assembly a breeze. Using parboiled rice (also known as converted rice) is key here—it stays tender but never mushy during slow cooking. If you’re not sure which rice type to choose, check out our Lemon Chicken Rice Soup for a comparison of rice textures in soups.
Once everything’s ready, set it aside neatly on your counter—you’ll feel like a pro chef in no time.
Step 2: Layer the Ingredients in the Slow Cooker
Now comes the fun part: building flavor step by step.
Start by placing your chicken breasts at the bottom of the slow cooker. This allows them to cook evenly and soak up all that savory broth. Next, add your chopped onions, carrots, celery, and minced garlic. Sprinkle in the parsley, thyme, rosemary, sage, salt, and pepper. These herbs will infuse your soup with cozy, home-cooked aroma.
Pour in the chicken broth (use low-sodium if you prefer to control the saltiness), add the bay leaf, and drop in the butter for a hint of richness.
This layering method ensures every spoonful of your slow cooker chicken and rice soup has balanced flavor and texture—nothing bland or soggy here.
Step 3: Let the Slow Cooker Work Its Magic
Cover your slow cooker and set it to LOW for 4 hours. Then, walk away—yes, really. This is where the slow cooker shines. It gently simmers everything together, breaking down the chicken until it’s fork-tender and letting the veggies soften into flavorful perfection.
While your soup cooks, your home will smell incredible—like a cozy weekend at Grandma’s. If you love that slow-simmered aroma, you might also enjoy our Crock Pot Vegetable Soup, another hands-off classic that fills your kitchen with comfort.
Step 4: Shred the Chicken (The Secret to Perfect Texture)
When your timer hits the 4-hour mark, open the lid carefully—watch out for the steam! Remove the chicken breasts and place them on a cutting board. They should be so tender they nearly fall apart.
Shred the chicken with two forks (or cube it, if you prefer chunkier bites). Then, return the meat to the slow cooker and stir it back into the soup. This step-by-step reintroduction helps distribute the chicken evenly so every bite has that perfect blend of meat, rice, and broth.
If you love creamy soups, check out our Slow Cooker Creamy Cheeseburger Soup for a similar slow-cooked comfort meal with a rich, velvety twist.
Step 5: Adjust, Taste, and Finish
Let your soup simmer for another 5–10 minutes to allow the shredded chicken to soak up all the flavors. Taste the broth and adjust seasoning—sometimes a small pinch of salt or a squeeze of lemon juice brings everything to life.
Before serving, remember to remove the bay leaf (no one wants to bite into that surprise). Then, ladle the soup into bowls and garnish with a sprinkle of parsley or a twist of black pepper.
For those who prefer a thicker texture, let the soup rest for a few minutes before serving—the rice naturally continues to absorb broth as it cools slightly.
Step 6 (Optional): Using Brown or Wild Rice Instead
If you’re using brown rice or wild rice, here’s the special step-by-step variation:
Cook the rice separately according to the package directions while your soup simmers in the slow cooker. Once your rice is done, stir it into the soup just before serving. This keeps the grains from becoming too soft.
This method is especially helpful if you plan to store leftovers, since pre-cooked rice holds up better in the fridge. For more healthy, fiber-rich soup ideas, take a peek at our White Bean and Kale Soup—it’s another feel-good favorite packed with plant-based goodness.
Step 7: Serve and Savor
Finally, the best step of all—time to serve!
Ladle your slow cooker chicken and rice soup into bowls and watch the steam curl up invitingly. It’s light yet satisfying, and every spoonful delivers cozy comfort. Pair it with a slice of crusty bread, or try it alongside our Tomato Spinach Grilled Cheese Bread Bowl for the ultimate soup-and-sandwich combo.
Enjoy this recipe with family, or store portions for meal prep—it reheats beautifully for a quick weekday lunch or a soothing dinner after a long day.
What to Serve with Slow Cooker Chicken and Rice Soup
This soup is hearty enough to stand on its own, but let’s be honest—every great bowl of soup deserves a sidekick. Try pairing it with crusty sourdough bread, garlic toast, or a fresh green salad. On chilly nights, it’s especially good with a warm Tomato Spinach Grilled Cheese Bread Bowl. For a cozy weekend lunch, add a slice of homemade cornbread or a light side of roasted vegetables. And if you’re feeling fancy, top the soup with a sprinkle of Parmesan or a drizzle of lemon juice for brightness.
Key Tips for Making Slow Cooker Chicken and Rice Soup
- Use Parboiled Rice: It cooks evenly without turning mushy.
- Go Easy on the Salt: Since broth varies in sodium, start light and adjust at the end.
- Don’t Overcook: Four hours on low is the sweet spot—beyond that, rice can get soft.
- Add a Splash of Lemon: A little acid at the end enhances the flavor beautifully.
- Store Properly: Let the soup cool before refrigerating so it stays fresh longer.
This recipe is flexible and forgiving—no stress if you forget an herb or need to swap in frozen veggies.
Storage and Reheating Tips for Slow Cooker Chicken and Rice Soup
Store leftovers in an airtight container in the fridge for up to 4 days. The rice tends to absorb broth, so when reheating, add a bit of extra chicken stock or water to loosen it up. Reheat gently on the stovetop over medium-low heat or in the microwave for 2–3 minutes. For longer storage, freeze the soup (without rice) in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight and stir in freshly cooked rice for the best texture.
FAQs
Can I use frozen chicken?
Yes—but increase the cooking time by 1 hour for safety and texture.
What kind of rice works best?
Parboiled rice is best for slow cookers since it holds up without turning mushy.
Can I make it dairy-free?
Absolutely—just skip the butter or replace it with olive oil.
Is it gluten-free?
Yes, this soup is naturally gluten-free when made with gluten-free broth.
Can I double the recipe?
Definitely. Just use a larger slow cooker and extend cooking time by 30–45 minutes.
Final Thoughts
Slow Cooker Chicken and Rice Soup isn’t just another weeknight dinner—it’s the kind of recipe that makes your kitchen smell amazing and your heart feel full. It’s comforting, easy, and endlessly adaptable, the perfect go-to for busy families or anyone craving a cozy homemade meal. Whether you’re making it for Sunday meal prep or a rainy-day dinner, this soup always delivers that “ahh” moment with every bite. If you loved this recipe, you’ll also enjoy our White Bean and Kale Soup or the soothing Healing Pumpkin Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Slow Cooker Chicken and Rice Soup
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Chicken and Rice Soup is an easy chicken soup recipe. All of the raw ingredients go in the slow cooker and a delicious soup awaits for dinner.
Ingredients
- 3 chicken breasts, trimmed of fat and cut in half
- 1 cup parboiled rice (also called converted rice)
- 1 small onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 teaspoons salt
- Pepper to taste
- 2 teaspoons parsley
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon sage
- 1 bay leaf
- 2 tablespoons butter (optional)
- 9 cups chicken broth
Instructions
1. Place all ingredients in order in a slow cooker. See recipe notes if using brown rice or wild rice.
2. Cook on low for 4 hours.
3. A few minutes before serving, remove the chicken from the slow cooker and shred or cut into cubes.
4. Return chicken to the slow cooker, and let it cook for 5–10 more minutes before serving.
5. Remove bay leaf and serve soup in individual bowls.
Notes
If using brown or wild rice, do not add it to the slow cooker. Instead, cook 1 cup uncooked brown or wild rice separately according to package directions, which will yield about 3 cups of cooked rice. Stir it into the soup just before serving.
For added richness, include the optional butter during cooking.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
