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

Scale

1 lb boneless, skinless chicken breasts (450 g)
6 cups chicken broth (1.4 L)
1 cup long-grain rice (200 g)
2 carrots, diced (about 120 g)
2 celery stalks, diced (100 g)
1 onion, diced (150 g)
2 garlic cloves, minced (6 g)
1 tsp dried thyme (1 g)
Salt and pepper, to taste

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Instructions

Place chicken breasts in the Crockpot. Add broth, rice, carrots, celery, onion, garlic, thyme, salt, and pepper. Stir gently to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and rice is cooked through.
Remove chicken breasts, shred them with two forks, and return the shredded chicken to the Crockpot. Stir well.
Taste and adjust seasoning with additional salt and pepper if needed.
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