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Crockpot Chicken and Rice Soup

This hearty crockpot chicken and rice soup is a comforting, slow-cooked dish that combines tender shredded chicken, soft rice, and flavorful vegetables in a savory broth. The dish develops a cozy, inviting texture with a slightly thickened broth and tender ingredients, making it perfect for busy weeknights when time is limited but comfort is needed.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts or thighs for more flavor
  • 1 cup long-grain white rice jasmine rice works too
  • 4 cups chicken broth low-sodium preferred
  • 2 carrots carrots diced small
  • 2 stalks celery diced small
  • 3 cloves garlic minced
  • 1 bay leaf bay leaf
  • 1 tsp dried thyme
  • 1 tbsp olive oil drizzle at the end
  • Optional fresh herbs (parsley or dill) for garnish

Equipment

  • 6-quart slow cooker
  • Knife and cutting board
  • Measuring cup
  • Stirring spoon

Method
 

  1. Start by chopping the carrots and celery into small, even dice, and mince the garlic to release its aromatic oils. Set these aside for later.
  2. Place the chicken breasts in the bottom of your slow cooker, then pour in the chicken broth. Add the diced vegetables, minced garlic, bay leaf, and dried thyme on top. Cover with the lid.
  3. Set the slow cooker to low and cook for about 6 hours until the chicken is tender and easily shredded. The house will fill with a savory aroma as it cooks.
  4. Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the pot, stirring to combine the flavors.
  5. Add the rice to the slow cooker, stirring it into the broth and vegetables. Turn the heat to high and cook uncovered for another 30–40 minutes until the rice is soft and the broth slightly thickened.
  6. Check the rice for doneness; it should be tender and fluffy. Remove the bay leaf and thyme sprig if used. Drizzle in a tablespoon of olive oil and stir for brightness. Taste and adjust seasoning if needed.
  7. Ladle the hot, hearty soup into bowls. Garnish with chopped fresh herbs if desired, and enjoy this comforting, slow-cooked meal that practically makes itself.

Notes

For extra flavor, consider searing the chicken briefly in a hot skillet before slow cooking. If you prefer a thicker soup, stir in a cornstarch slurry during the last 10 minutes of cooking.