Go Back
Bowl of Crockpot Lemon Chicken and Rice Soup with parsley and lemon slice, showcasing vibrant colors on a wooden table

Crockpot Lemon Chicken and Rice Soup

This Crockpot Lemon Chicken and Rice Soup is a time-saving solution for busy nights. With bright lemony flavors and tender chicken, it’s the best homemade chicken soup in the slow cooker!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 carrots, shredded
  • 4 ribs celery, thinly sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs chicken breast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 tsp crushed red pepper (optional)
  • 2 Tbsp salted butter
  • 6 cups chicken broth
  • 1 lemon juiced (about 3 Tbsp)
  • 8 fresh thyme sprigs, tied with butcher's twine (or 1 tsp dried thyme)
  • 1 cup Minute Brand rice
  • 3 Tbsp fresh parsley, finely chopped (or 1 Tbsp dried parsley)

Method
 

  1. Add the shredded carrots, celery, onion, and minced garlic to the bottom of your slow cooker.
  2. Place the chicken breasts on top, then season generously with salt, black pepper, and optional crushed red pepper flakes.
  3. Melt the butter and pour it over the chicken. Add the chicken broth, lemon juice, and thyme sprigs.
  4. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  5. Thirty minutes before cooking time is up, remove the chicken, shred it, and return it to the slow cooker.
  6. Add the Minute rice and stir. Let it cook for an additional 30 minutes on HIGH (or 45 minutes on LOW).
  7. Once the rice is tender, sprinkle in the parsley and give everything a final stir.
  8. Serve hot and enjoy!

Notes

Optional recipe notes or tips.