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Crockpot Chicken and Rice Soup

This comforting crockpot chicken and rice soup is a gentle, slow-simmered dish that combines tender chicken, fluffy rice, and savory vegetables. The slow cooker allows flavors to meld effortlessly, resulting in a hearty, warm bowl with a silky broth and soft ingredients, perfect for cozy days. It’s a simple, nourishing meal that comes together with minimal fuss and maximum flavor.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts cut into 2-inch pieces
  • 1 cup long-grain white rice rinsed well
  • 4 cups chicken broth low-sodium preferred
  • 2 carrots carrots thinly sliced
  • 2 stalks celery thinly sliced
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 bay leaf bay leaf
  • 1/2 tsp black pepper freshly ground preferred
  • optional fresh herbs parsley or thyme for garnish

Equipment

  • 6-quart crockpot
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Measuring cups

Method
 

  1. Gather all your ingredients and chop the carrots, celery, and onion into thin slices and small dice, respectively. Cut the chicken into bite-sized pieces and measure out your rinsed rice.
  2. Add the chicken pieces into the crockpot, along with sliced carrots, celery, diced onion, and minced garlic. Drop in a bay leaf and sprinkle with black pepper for flavor.
  3. Pour in the chicken broth, making sure it covers the ingredients by about an inch. This helps everything cook evenly and flavors to meld beautifully.
  4. Cover the crockpot and set it to low. Let everything simmer gently for about 4 to 5 hours, until the chicken is tender and the vegetables are soft, filling your house with a savory aroma.
  5. Once the chicken is cooked through and tender, open the lid and add the rinsed rice to the crockpot. Stir gently to distribute evenly.
  6. Cover again and cook on low for an additional 1.5 to 2 hours, until the rice is fluffy and has absorbed most of the broth. Stir occasionally to prevent sticking.
  7. Taste the soup and adjust seasoning with more pepper or salt if needed. Remove the bay leaf and discard it.
  8. Ladle the hot, hearty soup into bowls, garnish with fresh herbs if desired, and serve immediately for a cozy, satisfying meal.

Notes

For an extra layer of flavor, sear the chicken briefly in a hot skillet before adding to the crockpot. Rinsing the rice keeps the texture light and fluffy. If the soup thickens too much after cooking, stir in a splash of hot broth or water to loosen it up. Feel free to add fresh herbs at the end for brightness.