There are few things in life more comforting than a bowl of Crockpot Chicken and Rice Soup. It’s warm, hearty, and feels like a hug in a bowl—the kind of meal that instantly makes a chilly day brighter. Whether you’re fighting off the sniffles, craving something nourishing, or simply too busy to stand at the stove, this soup is your answer.
What makes it even better? This is a true slow cooker soup—just toss in the ingredients, set it, and let your Crockpot do the work while you go about your day. Hours later, you’ll be greeted with tender shredded chicken, perfectly cooked rice, and a broth infused with garlic, onion, and herbs. It’s the very definition of a healthy chicken soup, both filling and soothing without being heavy.
If you’ve been looking for a no-fuss dinner that your family will actually request again and again, this one’s it. Pair it with some crusty bread, and you’ve got a meal that’s both wholesome and deeply satisfying.
Why You’ll Love This Crockpot Chicken and Rice Soup
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Set it and forget it: Minimal prep, maximum flavor.
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Healthy and hearty: Packed with lean protein, veggies, and rice.
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Budget-friendly: Uses simple, affordable pantry staples.
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Family-approved: Even picky eaters go back for seconds.
Ingredients
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1 lb boneless, skinless chicken breasts (450 g)
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6 cups chicken broth (1.4 L)
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1 cup long-grain rice (200 g)
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2 carrots, diced (about 120 g)
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2 celery stalks, diced (100 g)
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1 onion, diced (150 g)
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2 garlic cloves, minced (6 g)
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1 tsp dried thyme (1 g)
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Salt and pepper, to taste
Steps
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Place chicken breasts in the Crockpot, then add broth, rice, carrots, celery, onion, garlic, thyme, salt, and pepper. Stir gently to combine.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and rice is fully cooked.
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Remove chicken breasts, shred them with two forks, and return shredded chicken to the Crockpot. Stir well.
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Taste and adjust seasoning with more salt and pepper if needed.
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Serve hot with bread or crackers for a cozy, filling meal.
Tips for the Perfect Soup
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Don’t over-stir. Once the rice starts cooking, resist the urge to stir too often—it can get mushy.
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Want it creamier? Stir in a splash of half-and-half or a dollop of sour cream before serving.
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Short on time? Use pre-shredded rotisserie chicken and add it during the last 30 minutes of cooking.
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Extra flavor boost: Add a bay leaf while cooking, or squeeze in a little fresh lemon juice at the end for brightness.
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Make it heartier: Toss in peas, spinach, or even a handful of corn during the last 20 minutes for extra veggies.
A Little Story from My Kitchen
This soup has become my family’s unofficial cure-all. Cold weather? Crockpot Chicken and Rice Soup. Rough day at work? Crockpot Chicken and Rice Soup. Kiddo with the sniffles? You guessed it—Crockpot Chicken and Rice Soup.
I remember the first time I made it on a Sunday morning. I threw everything into the slow cooker before heading out to run errands, and when we came home, the whole house smelled like comfort itself. My kids practically raced to the table, and even my husband—who’s usually “meh” about soup—went back for seconds. That’s when I knew this one was a keeper.
Now it’s part of our regular rotation, especially during the colder months. It’s the kind of recipe that not only fills your belly but also fills your home with warmth and calm.
What to Serve with Crockpot Chicken and Rice Soup
This soup can stand alone, but a few sides take it over the top:
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Fresh bread: A crusty baguette or soft dinner rolls for dipping.
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Simple salad: A green salad with vinaigrette balances the heartiness of the soup.
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Crackers or breadsticks: Easy and kid-friendly.
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Cheese toast: Because melty cheese makes everything better.
The beauty of this dish is that it pairs with just about anything—or nothing at all if you’re keeping it simple.
How to Store Leftovers
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze in portioned containers for up to 2 months. Let thaw overnight in the fridge before reheating.
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Reheating: Warm gently on the stove or microwave in short bursts. Add a splash of broth or water if it thickens too much.
Pro tip: If you plan to freeze the soup, cook the rice separately and add it later—rice tends to soak up liquid and can get a bit mushy when frozen.
FAQs
Can I use brown rice instead of white?
Yes, but keep in mind brown rice takes longer to cook. Add an extra hour to your slow cooker time.
Can I substitute chicken thighs for chicken breasts?
Absolutely! Thighs stay extra tender and add a richer flavor.
Can I make this soup ahead of time?
Yes—this is a great meal prep recipe. Just reheat before serving and adjust with extra broth if needed.
How can I make this more filling?
Add diced potatoes or even small pasta in place of rice for a heartier twist.
Wrapping It All Up
When it comes to comfort food recipes, this Crockpot Chicken and Rice Soup is at the very top of the list. It’s simple, nourishing, and exactly what you need when life gets busy—or when you just want dinner to cook itself while you catch up on your favorite show.
With its tender chicken, flavorful broth, and cozy rice, this slow cooker soup is proof that the easiest meals are often the best. Once you try it, don’t be surprised if it becomes your go-to healthy chicken soup for the whole season.
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Print
Cozy Crockpot Chicken and Rice Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Crockpot Chicken and Rice Soup is the ultimate set-it-and-forget-it comfort food. Tender shredded chicken, fluffy rice, and hearty vegetables simmer slowly in a flavorful broth infused with garlic, onion, and thyme. This easy, healthy chicken soup is perfect for busy weeknights, chilly days, or whenever you need a warm, nourishing meal with minimal effort.
Ingredients
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1 lb boneless, skinless chicken breasts (450 g)
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6 cups chicken broth (1.4 L)
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1 cup long-grain rice (200 g)
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2 carrots, diced (about 120 g)
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2 celery stalks, diced (100 g)
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1 onion, diced (150 g)
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2 garlic cloves, minced (6 g)
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1 tsp dried thyme (1 g)
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Salt and pepper, to taste
Instructions
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Place chicken breasts in the Crockpot. Add broth, rice, carrots, celery, onion, garlic, thyme, salt, and pepper. Stir gently to combine.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and rice is cooked through.
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Remove chicken breasts, shred them with two forks, and return the shredded chicken to the Crockpot. Stir well.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve hot with bread or crackers for a cozy, filling meal.
Notes
Avoid over-stirring during cooking to prevent mushy rice.
Stir in a splash of half-and-half or sour cream before serving for creaminess.
Use rotisserie chicken for a shortcut—add during the last 30 minutes of cooking.
Add a bay leaf while cooking or a squeeze of lemon juice at the end for extra flavor.
Toss in peas, spinach, or corn during the last 20 minutes for added veggies.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup / Main Dish
- Method: Slow Cooker
- Cuisine: American