Print

Slow Cooker Chicken and Rice Soup

Slow cooker chicken and rice soup is everything you expect from the classic recipe without the fuss of watching it cook! 

Ingredients

Units
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, chopped
  • 1/2 cup chopped celery
  • 1 teaspoon poultry seasoning, or thyme
  • 1 bay leaf
  • 2 32ounce containers of reduced-sodium chicken stock or broth
  • 1 cup of water
  • 1 cup white rice
  • 2 chicken breasts, 1lb chicken meat*

Instructions

  1. Combine the veggies, chicken, seasonings, broth, or stock, and water in the dish of your slow cooker dish. Cover and cook on high for 6 hours or low for 8 hours. 
  2. Remove the lid, take out the cooked chicken breasts onto a plate and shred them with two forks. Return the shredded meat back into the slow cooker.
  3. Add the rice. Cover and cook for an additional 30 minutes, until the rice is fully cooked. Serve.

Equipment

Notes

You can use 2 cups of cooked chicken in this recipe instead of raw chicken. You can reduce the cooking time in half and add the chicken to the soup to heat through in the last 30 to 45 minutes of cooking when you add the rice. 

Nutrition

Keywords: slow cooker chicken soup, slow cooker soup