This Crockpot Chicken and Rice Soup is my go-to when I want something warm and easy that still feels like comfort food. I love how the slow cooker transforms simple ingredients into a rich, flavorful broth with tender chicken and soft rice. It’s like having a little pot of cozy waiting for me at the end of a busy day.

What really drew me to this recipe is how forgiving it is—no fuss, no constant stirring, just set it and forget it for a few hours. It’s perfect for those nights when I need a hearty meal but don’t want to spend ages in the kitchen. Plus, it’s a great way to use up leftover chicken or rice you have lingering in the fridge.

This soup also carries a nostalgic pull—reminds me of family dinners around the table, where everyone’s bowl was steaming and fragrant. It’s a dish I turn to when I need a little comfort, a reminder that simple can be satisfying, especially when it’s made with patience and a bit of love.

This recipe is all about turning a busy weeknight into a comforting, almost care-package meal. I love how the slow cooker melds the flavors into a soothing, slightly smoky broth that feels like a warm hug after a long day. It’s the kind of dish that makes me feel like I’ve given myself a little bit of extra love without much fuss.

The story behind this recipe

I first made this soup on a cold winter day when I needed something simple but deeply satisfying. The aroma of cooked chicken mingling with rice and herbs filled my tiny kitchen and instantly made everything feel warmer. It’s a recipe born out of necessity, but it turned into a comfort staple in my weekly rotation.
One winter, I was battling a nasty cold, and this soup was my lifesaver. The slow cooker made it feel almost effortless, and the smell alone lifted my spirits. Now, I make it whenever I want a cozy, nourishing meal that feels like a hug in a bowl.
heading: ‘The story behind this recipe’

Ingredient breakdown: key components

Boneless, skinless chicken breasts: I like how lean and tender they become after slow cooking; if you prefer more flavor, opt for bone-in thighs and remove the bones later.
White rice: Using jasmine rice gives a lovely aroma and slightly sticky texture, but you can swap for basmati for a nuttier scent and fluffier grains.
Chicken broth: I prefer a rich, homemade broth, but store-bought works just fine—look for low-sodium to control saltiness.
Carrots and celery: Their sweetness and crunch add balance; if you’re short on time, frozen pre-chopped veg save a step but won’t have the same fresh bite.
Garlic and onion: They build the base’s depth; I love adding a splash of lemon juice at the end for brightness—skip or replace with onion powder if needed.
Herbs: Fresh thyme or parsley brighten the soup with herbal freshness; dried herbs work in a pinch but add earlier for more flavor infusion.
Salt and pepper: Essential for seasoning—start light, then taste and adjust, especially after the soup has cooked down and flavors meld.

Spotlight on key ingredients

Chicken:

Boneless, skinless chicken breasts: I like how lean and tender they become after slow cooking; if you prefer more flavor, opt for bone-in thighs and remove the bones later.
White rice: Using jasmine rice gives a lovely aroma and slightly sticky texture, but you can swap for basmati for a nuttier scent and fluffier grains.
Chicken broth: I prefer a rich, homemade broth, but store-bought works just fine—look for low-sodium to control saltiness.

Rice and Vegetables:

White rice: It absorbs flavors beautifully and softens to a comforting, slightly chewy bite; avoid overcooking to prevent mushiness.
Carrots and celery: Their natural sweetness and crunch provide contrast—if using frozen, add a little extra cooking time for tenderness.
Herbs: Fresh thyme or parsley brighten the broth with herbal freshness; dried herbs work in a pinch but should be added earlier for better infusion.

Notes for ingredient swaps

Dairy-Free: Swap regular cream or milk for coconut milk or almond milk. Keeps it rich without dairy, but slightly different in creaminess and flavor.
Low-Sodium: Use low-sodium chicken broth to control salt. The soup might be less salty, so taste and adjust seasonings.
Grain Alternative: Replace rice with cauliflower rice for a lower-carb version. It cooks faster and has a lighter texture.
Vegetable Variations: Add or substitute with frozen peas, spinach, or corn. They add color and sweetness but may alter cooking time.
Herb Swap: Use dried oregano or basil instead of fresh herbs. They offer a different aromatic profile but are more concentrated, so use less.
Protein Boost: Incorporate cooked shredded turkey or cooked lentils for variety. They change the flavor and protein profile, making it heartier or vegetarian.
Flavor Enhancer: Add a splash of soy sauce or fish sauce for depth. It introduces umami and saltiness, so reduce other salt accordingly.

Equipment & Tools

Large slow cooker: To cook all ingredients evenly over several hours.
Sharp knife: For chopping vegetables and shredding chicken.
Cutting board: Provides a safe surface for prepping ingredients.
Whisk: To stir the rice into the broth smoothly.
Ladle: For serving the soup.

Step-by-step guide to chicken and rice soup

Gather your equipment: a large slow cooker, a sharp knife, a cutting board, a whisk, and a ladle.
Prep the ingredients: chop 2 carrots, 2 celery stalks, and 1 onion into small pieces; set aside.
Place 2 boneless, skinless chicken breasts or thighs into the slow cooker.
Add the chopped vegetables on top of the chicken. Pour in 6 cups of chicken broth.
Season with salt, pepper, and a teaspoon of dried thyme or a few sprigs of fresh thyme.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and shreds easily.
Once cooked, remove the chicken and shred it with two forks. Return shredded chicken to the pot.
Stir in 1 cup of rinsed jasmine rice. Cover and cook on high for another 30-40 minutes, until rice is tender and the soup has thickened slightly.
Check the rice for doneness: it should be soft and fluffy, and the soup should smell fragrant and look slightly creamy.
Taste and adjust seasoning with more salt, pepper, or herbs if needed.
Optional: stir in a squeeze of lemon juice or a handful of chopped parsley for brightness.
Let the soup rest for 5 minutes uncovered, then serve hot, garnished with extra herbs if desired.

Allow the soup to sit uncovered for 5 minutes to settle flavors. Ladle into bowls, garnish with herbs or a squeeze of lemon, and serve steaming hot.

How to Know It’s Done

Chicken shreds easily when tested with a fork, indicating tenderness.
Rice is fully cooked, soft, and fluffy, with no hard grains remaining.
Broth has a rich, savory aroma and a slightly thickened consistency, showing flavors melded well.