Crockpot Chicken and Rice Soup

When I’m craving something warm, hearty, and comforting—but don’t want to stand over the stove—this Crockpot Chicken and Rice Soup is the answer. It’s incredibly simple to throw together, packed with tender chicken, soft vegetables, and fluffy rice that turns the broth into a wholesome, satisfying meal.

Whether I’m making it for dinner or prepping ahead for a busy week, this soup always delivers.

Why You’ll Love This Recipe

This is one of those recipes that checks every box for me: easy, nourishing, and completely cozy. Here’s why I think it’s a must-have in any home cook’s rotation:

• Set-it-and-forget-it Crockpot meal
• Just 10 minutes of prep time
• Healthy and filling with lean protein and veggies
• Perfect for cold days, sick days, or meal prep
• Even better the next day

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup long-grain rice
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Directions

1. Add ingredients to the Crockpot
   I place the chicken breasts, chicken broth, rice, carrots, celery, onion, garlic, dried thyme, salt, and pepper directly into the Crockpot.
2. Slow cook the soup
   I set the Crockpot to low for 6–7 hours or high for 3–4 hours, depending on my schedule. I make sure the chicken is fully cooked and the rice is soft before moving to the next step.
3. Shred and serve
   Once everything is cooked, I remove the chicken, shred it using two forks, and stir it back into the soup. Then I serve it hot and enjoy the comfort in every spoonful.

Servings and timing

This recipe makes 6 servings. It takes 10 minutes to prep, then 6–7 hours on low or 3–4 hours on high in the Crockpot. It’s a true “set it and forget it” meal.

Variations

• Add greens: I like stirring in spinach or kale in the last 15 minutes for extra nutrients.
• Use brown rice: It adds a nuttier flavor and more fiber, but I increase the cook time slightly.
• Make it creamy: I stir in a splash of cream or a spoonful of Greek yogurt for a richer version.
• Swap the protein: I’ve used turkey breast or leftover rotisserie chicken with great results.
• Herb twist: I add rosemary or a bay leaf for more depth in the broth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The rice continues to absorb liquid, so I usually add a bit of broth or water when reheating.

To reheat, I warm it gently on the stovetop or in the microwave. It also freezes well—just let it cool first, then freeze in portions for up to 3 months. I thaw it overnight in the fridge before reheating.

FAQs

Can I use pre-cooked or leftover chicken?

Yes, I’ve done this many times. I add the shredded chicken in during the last hour of cooking so it doesn’t get overcooked.

Does the rice get mushy?

Long-grain rice holds up fairly well, but it does soften the longer it sits. If I plan to store it for a few days, I sometimes cook the rice separately and add it before serving.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs add a bit more flavor and stay juicy even after hours in the slow cooker.

What vegetables can I add?

I’ve added peas, corn, green beans, or diced zucchini—pretty much any veggie works well in this soup.

Can I make this soup on the stovetop instead?

Yes. I simmer everything in a large pot for about 30–40 minutes, then shred the chicken and serve. It’s just as delicious and still pretty hands-off.

Conclusion

This Crockpot Chicken and Rice Soup is one of those simple meals that always hits the spot. It’s comforting, easy to make, and perfect for feeding the whole family—or just for having cozy leftovers ready for lunch. I love how versatile it is, and it never fails to warm me up from the inside out.

If you’re looking for an effortless, nourishing recipe, this one’s a keeper.

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