Chicken and Rice Soup (Slow Cooker)

Whether you like to admit it or not, everyone loves a good chicken and rice soup recipe. This is especially true in the winter season. That’s why it is so important to have one of the best chicken and rice soup slow cooker recipes. Luckily, you don’t have to put in too much effort in doing so as you can use this recipe right away. This is one of those recipes that will leave you wanting for more each time, after all, it is an ultimate cure for the winter blues – among other things, though not necessarily discussed here!

Chicken and Rice Soup is a timeless dish, especially for those who suffer from the sniffles and don’t want to go outside in the cold. You can make it in a pot on the stove or in the slow cooker. Now you can make it in your slow cooker.

Chicken and Rice Soup (Slow Cooker)

Chicken and Rice Soup Slow Cooker is a hearty and satisfying soup that is perfect for lunch or dinner on those cold winter days. It’s also easy to make in just one pot.


  • 3 chicken breasts trimmed of fat and cut in half
  • 1 cup of brown rice
  • 1 small onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 3 garlic cloves minced
  • 3 tsp salt
  • pepper to taste
  • 2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp sage
  • 1 bay leaf
  • 2 tbsp butter optional
  • 9 cups chicken broth


  • Place all ingredients in order in a slow cooker, except rice.
  • Cook on low for 4 hours. The rice absorbs the liquid and gets white and puffy. If you prefer the brown rice to maintain a more firm shape and texture, add it after 2 hours of cooking.
  • Thirty minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
  • Return chicken to the slow cooker, cook for thirty more minutes and serve.

Alternate method

  • We’ve had some complaints about the rice being too mushy in the soup. The rice does absorb the liquid and becomes soft. You can see this in the recipe photo. I think it takes on the texture of a cooked pasta, which I think is good. The chicken, broth, vegetables, and spices in this soup are all delicious and cook beautifully in the slow cooker. If you are concerned about the rice, omit it from the slow cooker and stir in 2 to 3 cups cooked rice (brown, white, or wild) to the soup before you serve it.

So hurry up and fire up the crock pot on this Chicken and Rice Soup, or make it in a large soup pot if you prefer, or even use a slow cooker. This is by far the best chicken soup I’ve ever made, and I hope you enjoy it as much as we do! And if you are not having your annual sore throat or cold this winter, I would love for you to come back and comment about how delicious this chicken soup is and tell me why you think it was the best chicken soup ever!

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