Crockpot Chicken and Rice Soup – Easy and Comforting Recipe

Crockpot Chicken and Rice Soup is the recipe that saves me every time I need a hearty dinner without a ton of effort. With just 10 minutes of prep, this ultra-comforting, healthy chicken and rice soup practically cooks itself in your slow cooker. It’s creamy (without any cream!), loaded with tender chicken, and full of cozy vibes. Your family will love it, and you’ll love how hands-off it is.

I first created this recipe when I came home after a long day and didn’t even want to look at my stovetop. Traditional chicken and rice soup takes way more babysitting and stirring, but this slow cooker version? Total game-changer. Toss everything in your crockpot, set it, and let the magic happen.

Why This Crockpot Chicken and Rice Soup Is a Game-Changer

• Full of Flavor, Minimal Work: Sautéing the veggies before they go in the crockpot adds layers of flavor, but the rest is completely hands-off.
• Time-Saving: Unlike stovetop methods where you’re constantly stirring, the slow cooker handles everything, freeing you up for other tasks.
• Healthy Comfort Food: Made with wholesome ingredients like chicken breasts, brown rice, and fresh veggies. No heavy cream needed!
• Perfect for Meal Prep: This soup tastes even better the next day and freezes beautifully for future lunches and dinners.

Equipment You’ll Need for This Crockpot Chicken and Rice Soup

Here’s a quick checklist of what you’ll need to make this easy chicken soup in slow cooker:

• Slow Cooker: A 5-quart or larger model works best. I use one with programmable settings so I can set the cook time and not worry about overcooking.
• Nonstick Pan: For sautéing the veggies before they head into the slow cooker. This extra step significantly enhances the flavor.
• Instant-Read Thermometer: Key for making sure your chicken hits 165°F without overcooking.

If you don’t have a slow cooker, a Dutch oven on the stovetop at low heat can mimic the effect—but you’ll need to stir occasionally.

Simple Ingredients for Crockpot Chicken and Rice Soup

This recipe uses pantry staples and a few fresh ingredients to keep things streamlined. Here are the MVPs:

• Brown Rice: The secret to perfectly textured soup. White rice will overcook and turn mushy, but brown rice holds up beautifully during the long simmer.
• Chicken Breasts or Thighs: Both options work, but thighs tend to stay juicier. Boneless and skinless keeps the shredding easy.
• Fresh Veggies: Carrots, celery, and onion form the classic base. Feel free to save time with pre-diced options from the store.
• Chicken Stock: Use regular stock (not unsalted) for the most flavor. Broth works in a pinch, but you may need to adjust seasoning.

Pro tip: Throw in a splash of fresh lemon juice at the end to brighten the flavors—it’s optional but highly recommended!

Crockpot Chicken and Rice Soup Recipe Details

• Servings: 6 servings (about 10 cups)
• Prep Time: 10 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Difficulty: Easy

Ingredients for Crockpot Chicken and Rice Soup

• 2 teaspoons extra-virgin olive oil
• 4 medium carrots, peeled and diced (about 2 1/2 cups)
• 3 celery stalks, diced (about 2/3 cup)
• 1/2 medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup brown rice, rinsed and drained
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 6–8 cups chicken stock, divided
• 1 bay leaf
• 6 sprigs fresh thyme (plus extra for serving)
• 2 tablespoons lemon juice (optional)

How to Make Crockpot Chicken and Rice Soup

1. Coat a 5-quart or larger slow cooker with nonstick spray.
2. Heat olive oil in a large nonstick skillet over medium heat. Add carrots, celery, and onion, cooking until softened (about 8–10 minutes). Stir in garlic, salt, and pepper, and cook for 30 seconds. Transfer to the slow cooker.
3. Add rinsed brown rice, chicken, 6 cups of chicken stock, bay leaf, and thyme to the slow cooker.
4. Cover and cook on low for 5–6 hours or high for 2.5–3.5 hours, until rice is tender and chicken is thoroughly cooked (165°F).
5. If chicken finishes first, remove and shred, then return to the pot once rice is done cooking.
6. Discard bay leaf and thyme stems. Stir in lemon juice and thin soup with extra stock, if desired. Taste and adjust seasoning, then serve warm with fresh thyme.

Jake’s Tips for the Best Crockpot Chicken and Rice Soup

• Don’t Skip the Sauté: It may be tempting to toss everything raw into the slow cooker, but this extra step gives the soup a deeper flavor.
• Check the Chicken Early: Overcooked chicken can dry out. Use a thermometer to hit that 165°F sweet spot.
• Double it Up: This soup freezes beautifully. Make a double batch and store extras for emergency comfort meals.
• Prep Ahead: Dice all your veggies the night before and store them in an airtight container in the fridge for even faster morning prep.

Easy Crockpot Chicken and Rice Soup Variations

• Wild Rice Version: Swap brown rice for wild rice for a nuttier, earthier flavor. Keep the cook times the same.
• Add Veggies: Toss in chopped spinach or kale during the last 30 minutes of cooking for extra greens.
• Kid-Friendly: Use shredded rotisserie chicken and instant rice if you’re short on time.
• Dairy-Free Creaminess: Stir in coconut milk after cooking for a creamy twist.

Crockpot Chicken and Rice Soup FAQs

Can I use white rice instead of brown rice?

No, white rice will cook too quickly and turn mushy in the slow cooker. Stick with brown rice or wild rice for the best results.

How do I prevent my chicken from drying out?

Use an instant-read thermometer and check the chicken as it nears the end of the cooking time. If it hits 165°F early, remove it and shred before returning to the soup.

Can I make this soup in an Instant Pot?

Yes! Use the sauté function for the veggies, then cook on manual high pressure for 15 minutes with a 10-minute natural release.

What’s the best way to store leftovers?

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Add a touch of stock when reheating, as the rice absorbs liquid over time.

This Crockpot Chicken and Rice Soup is everything you want in a meal: warm, hearty, and unbelievably easy. Let me know in the comments—what’s your go-to comfort food?