Crockpot Chicken and Rice Soup is the definition of warm, soothing comfort. It’s the kind of recipe that fills your home with the cozy aroma of herbs and simmering broth while creating a meal that’s both nourishing and deeply satisfying. Tender chicken slowly cooks alongside vegetables, infusing the broth with rich flavor, while the rice softens into the perfect comforting texture. Whether it’s for an easy weeknight dinner or a chilly afternoon, this soup brings classic simplicity at its best.
The recipe begins with a base of carrots, celery, onion, and garlic — an aromatic foundation that melts beautifully into the broth as it cooks. The chicken becomes fork-tender after hours of low, gentle heat, making shredding effortless. When the rice is added near the end, it absorbs the savory broth and herbs while staying soft and comforting without turning mushy. A hint of thyme, rosemary, and parsley ties everything together with warm, familiar flavor.
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This soup is wonderfully customizable: add lemon for brightness, extra herbs for depth, or cook the rice separately if you prefer a lighter, broth-forward bowl. No matter how you serve it, it’s a slow-cooked classic that never disappoints.
Servings: 6
Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: varies
Ingredients
- 1 1/2 lbs chicken breasts or thighs
- 1 cup uncooked long-grain rice (or jasmine)
- 3 carrots, sliced
- 3 celery stalks, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- Optional: squeeze of lemon, fresh parsley for garnish
Instructions:
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