Crockpot chicken and rice soup is an easy and comforting recipe that uses basic ingredients. This slow cooker chicken soup is perfect for chilly days, busy weeknights, or when you just need something simple and satisfying. With minimal prep and using pantry-friendly ingredients, this is a soup recipe you will come back to again and again. Instructions to make this chicken and rice soup in the Instant Pot are also included in this blog post.
Ingredients For Crockpot Chicken and Rice Soup
- Boneless, Skinless Chicken Breasts or Thighs
- Brown or White Rice
- Chicken Broth
- Water (or more broth)
- Onion
- Garlic
- Celery
- Carrots
- Seasonings: salt, pepper, dried rosemary or thyme, garlic powder, onion powder, paprika
How To Make Crockpot Chicken and Rice Soup
Slow Cooker
- Season the chicken with the chicken seasonings evenly, all over. Add it to the slow cooker along with all the other ingredients. Stir to mix well.
- Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
- Remove the chicken and shred it. Stir it back into the pot.
Instant Pot
- Season the chicken with the chicken seasonings evenly, all over. Add it to the Instant Pot along with all the other ingredients. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
- Remove the chicken and shred it. Stir it back into the pot.
FAQs & Tips
What type of rice should you use?
This chicken and rice recipe uses uncooked rice. This can be long-grain or short-grain, white rice or brown rice. If you are going to use instant rice or cooked rice, wait until the last 30 minutes of cooking time to stir it in.
How do you store leftovers?
Store leftover slow cooker chicken and rice soup in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 6-quart slow cooker or Instant Pot for this recipe.
Chicken Soup Recipes
PrintCrockpot Chicken and Rice Soup
Crockpot chicken and rice soup is an easy and comforting recipe that uses basic ingredients. This slow cooker chicken soup is perfect for chilly days, busy weeknights, or when you just need something simple and satisfying. With minimal prep and using pantry-friendly ingredients, this is a soup recipe you will come back to again and again. Instructions to make this chicken and rice soup in the Instant Pot are also included in this blog post.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 6 ounces uncooked brown or white rice, rinsed
- 4 cups low-sodium chicken broth
- 3 cups water (or more broth)
- 1/3 cup onion, diced
- 2 celery ribs, sliced
- 2 medium-size carrots, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt (more or less)
- 1 1/2 teaspoon dried rosemary or thyme
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon garlic onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
Instructions
Slow Cooker
-
- Season the chicken with the chicken seasonings evenly, all over. Add it to the slow cooker along with all the other ingredients. Stir to mix well.
- Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
- Remove the chicken and shred it. Stir it back into the pot.
Instant Pot
- Season the chicken with the chicken seasonings evenly, all over. Add it to the Instant Pot along with all the other ingredients. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
- Remove the chicken and shred it. Stir it back into the pot.
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3 thoughts on “Crockpot Chicken and Rice Soup”
Didn’t work for me. It was more like a mush (maybe per previous review add rice later) vs a soup. Didn’t love the flavors. Rosemary was a bit too strong.
The soup was very good, would recommend adding the rice at the end regarding of minute rice or normal rice. It turned out more stew like than soup, but had plenty of flavor
I am usually hesitant to try a recipe with zero reviews but I have made some of your other soups so I figured why not. I am so glad I did. This is a very easy soup to make and it uses cheap ingredients. I used chicken thighs and white rice. Fed my family of 4. I will make this again soon!