This crockpot chicken and rice soup is my go-to when I need something warm, filling, and almost effortless. It’s like a cozy blanket in a bowl, especially on those busy days when I don’t want to fuss over dinner. The slow cooker does all the work, melding chicken, rice, and veggies into a comforting, savory broth that tastes like it’s been simmering all afternoon.

What I love most is how adaptable it is — I toss in what’s in the fridge, season it lightly, and walk away. It’s a practical solution for weeknights, but it also feels like a little act of kindness I can give myself after a hectic day. Plus, the aroma that drifts through the house as it cooks? That’s the kind of thing that makes everyone pause and smile.

This recipe is rooted in those small, honest moments — the kind where you realize that sometimes, the simplest dishes are the most satisfying. It’s a reminder that good food doesn’t have to be complicated, especially when you’ve got a trusty crockpot on your side.

This recipe is inspired by my grandma’s Sunday kitchen, where she’d toss everything into her old crockpot before church. It’s about capturing that slow, loving process—letting flavors meld quietly while life outside whirls on. I love how this soup feels like a warm, practical hug after busy mornings or chaotic afternoons.

The story behind this recipe

This recipe came from a quiet Sunday afternoon in my kitchen, when I was craving something hearty but didn’t want to spend hours fussing over dinner. I remembered my grandma’s slow cooker, packed with simple ingredients and the kind of love you can taste in every spoonful. It’s funny how a single pot can bring back all those little moments — her laughter, the smell of spices, and the comfort of home. Now, it’s become a staple for busy nights when I need warmth and nourishment without the hassle.

Ingredient breakdown: key components

Boneless, skinless chicken breasts: I prefer these for their tenderness and quick cooking, but thighs work too if you want more flavor—just adjust cooking time. Their mild aroma makes the soup feel wholesome.
White rice: I use jasmine for a subtle floral note and fluffy texture, but brown rice adds more chew and nutrition—just remember to increase the cooking time and add a splash more broth.
Carrots: I like slicing them thin so they soften nicely without losing their vibrant orange glow. If you want a softer bite, dice them smaller or add a few extra minutes of cooking.
Celery: The crunch and subtle earthiness really brighten the broth. For a deeper flavor, sauté it briefly before tossing into the crockpot, but raw works fine if you’re pressed for time.
Chicken broth: I lean toward low-sodium to control salt, but if you want richer flavor, a splash of chicken bouillon or some added herbs can boost the umami. The aroma should be warm and inviting as it cooks.
Onion: I prefer yellow or sweet onions—they caramelize slightly as they cook, adding sweetness. For a milder taste, sauté them first; for simplicity, toss them in raw and let the crockpot do its magic.
Garlic: I like crushing or mincing it finely so its fragrant oils are released during cooking. If you want a milder garlic note, add it later or use less—its aroma should be sharp but not overwhelming.

Spotlight on key ingredients

Chicken breasts:

Boneless, skinless chicken breasts: I prefer these for their tenderness and quick cooking, but thighs work too if you want more flavor—just adjust cooking time. Their mild aroma makes the soup feel wholesome.
White rice: I use jasmine for a subtle floral note and fluffy texture, but brown rice adds more chew and nutrition—just remember to increase the cooking time and add a splash more broth.

Carrots and celery:

Carrots: I like slicing them thin so they soften nicely without losing their vibrant orange glow. If you want a softer bite, dice them smaller or add a few extra minutes of cooking.
Celery: The crunch and subtle earthiness really brighten the broth. For a deeper flavor, sauté it briefly before tossing into the crockpot, but raw works fine if you’re pressed for time.

Notes for ingredient swaps

Dairy-Free: Use coconut milk or omit altogether. The soup remains rich and comforting, just with a hint of tropical aroma instead of creamy texture.
Rice Alternatives: Quinoa or cauliflower rice can replace white rice. Quinoa adds a nutty flavor and more protein, while cauliflower keeps it low-carb but slightly softer.
Chicken Varieties: Thighs instead of breasts will give you more juiciness and flavor. Thighs also hold up better if you want a longer cook time or leftovers.
Broth Choices: Vegetable broth works great if you’re vegetarian or want a lighter taste. It adds herbal notes that complement the veggies without the chicken’s richness.
Herb Swaps: Fresh parsley or dill can replace thyme or bay leaves. They bring a burst of fresh, bright flavor that elevates the broth’s aroma.
Add-ins: Frozen peas or corn can be stirred in at the end for a pop of sweetness and color. They don’t need much cooking, just a quick warm-up.
Spice Level: Red pepper flakes or hot sauce can be added for heat. Start small—just a pinch—to avoid overwhelming the gentle, savory broth.

Equipment & Tools

Crockpot: Main cooking vessel, slow cooks everything evenly.
Sharp knife: Prep ingredients cleanly and efficiently.
Cutting board: Surface for chopping vegetables and chicken.
Measuring cups and spoons: Accurate ingredient portions for flavor balance.
Stirring spoon: Combine ingredients and check consistency.

Step-by-step guide to cooking

Gather all equipment: a large crockpot, a sharp knife, a cutting board, a stirring spoon, and measuring cups. The crockpot is your main stage, the knife and board prep ingredients, and the spoon stirs magic.
Start by trimming and slicing the chicken breasts into 1-inch pieces. This helps them cook evenly and quickly. Set aside.
Chop the carrots, celery, and onion into small, uniform pieces—about 1/4 inch. Smaller pieces will meld better into the broth and soften nicely.
Add the chicken, vegetables, rice, chicken broth, garlic, salt, and pepper into the crockpot. Stir everything together to distribute the ingredients evenly.
Set the crockpot to low and cook for 6–8 hours. If you’re in a rush, high for 3–4 hours works, but low keeps the flavors more melded. Cover with the lid and walk away.
About 30 minutes before serving, check the rice and chicken for doneness. The rice should be tender and the chicken cooked through (internal temp 75°C/165°F). If not, cook a bit longer.
Once done, taste and adjust seasoning if needed—maybe a pinch more salt or a squeeze of lemon for brightness. Stir gently to combine.
Let the soup rest for 5 minutes off the heat. This helps flavors settle. Then, ladle into bowls and serve hot, with crusty bread if you like.
For a thicker soup, mash some of the rice and chicken with the back of a spoon before serving. For a more broth-y version, add a splash of hot chicken broth just before serving.

Allow the soup to rest off heat for 5 minutes, then give it a gentle stir. Serve hot, garnished with fresh herbs if desired, and enjoy the comforting aroma.

How to Know It’s Done

Vegetables are tender and slightly translucent.
Rice is fully cooked, fluffy, and not sticking to the bottom.
Chicken is opaque, firm, and reaches 75°C/165°F internally.

Crockpot Chicken and Rice Soup

This crockpot chicken and rice soup is a hearty, comforting dish made with tender chicken breasts, fluffy rice, and fresh vegetables simmered slowly in savory broth. The slow cooking process melds flavors into a thick, warm, and satisfying soup with a homestyle appearance, perfect for cozy nights or busy days when minimal effort is desired.

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Prep Time 10

Cook Time 8

Total Time 8

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

3 cups chicken broth low-sodium preferred
2 cups white rice jasmine or your choice
2 boneless, skinless chicken breasts cut into 1-inch pieces
3 carrots carrots thinly sliced
2 stalks celery diced
1 medium yellow onion chopped
3 cloves garlic minced or crushed
to taste salt and pepper for seasoning

Equipment

Crockpot
Sharp knife
Cutting board
Measuring cups and spoons
Stirring spoon

Method

Begin by preparing your ingredients: dice the chicken into 1-inch pieces, thinly slice the carrots, dice the celery, chop the onion, and mince the garlic. Set all aside as you get ready to assemble.
Add the chicken broth to the crockpot, then stir in the rice, chicken pieces, carrots, celery, onion, and garlic. Season with salt and pepper to taste, ensuring everything is evenly distributed.
Cover the crockpot with its lid and set it to low. Let everything simmer gently for 6 to 8 hours until the chicken is cooked through, vegetables are tender, and the rice is fluffy.
Halfway through cooking, you can check to stir gently if needed—this helps everything meld and prevents rice from sticking to the bottom. The kitchen will fill with a warm, savory aroma.
Around the 30-minute mark before serving, check that the chicken is opaque and cooked to 75°C (165°F). The rice should be tender and the broth slightly thickened.
Taste the soup and adjust seasoning with extra salt or pepper if needed. Stir gently to combine all flavors evenly.
Once ready, turn off the crockpot and let the soup sit for a few minutes to settle. Ladle into bowls, and enjoy the thick, hearty texture with a sprinkle of fresh herbs if desired.

Notes

For an extra depth of flavor, sear the chicken briefly in a skillet before adding to the crockpot. You can also stir in frozen peas or corn at the end for added color and sweetness.

Pro Tips for Perfect Soup

Bolded mini-head: Sear the chicken briefly before adding to the crockpot for extra flavor and a better texture.
Bolded mini-head: Use fresh garlic if possible—its aroma will be more vibrant and pronounced as it cooks.
Bolded mini-head: Keep the lid on during cooking to trap steam and flavors, ensuring a richer broth.
Bolded mini-head: When rice is tender but not mushy, turn off the heat and let it sit covered for 5 minutes to finish absorbing flavors.
Bolded mini-head: For a clearer broth, skim off any foam or excess fat that rises to the top during cooking.
Bolded mini-head: If the soup tastes flat, add a splash of lemon juice or vinegar right before serving to brighten the flavors.
Bolded mini-head: To prevent rice from sticking to the bottom, stir the soup gently once or twice during the last hour of cooking.

Common mistakes and how to fix them

FORGOT to check if chicken is fully cooked → Ensure internal temp reaches 75°C/165°F.
DUMPED in all ingredients at once → Layer ingredients for even cooking and flavor development.
OVER-TORCHED or burnt edges → Keep lid on, reduce heat if bubbling too aggressively.
UNDERESTIMATED cooking time → Allow at least 6-8 hours on low for tender chicken and rice.

Quick fixes and pantry swaps

When soup is too thick, splash in hot broth to loosen without losing richness.
If chicken is undercooked, rescue with a quick high-heat sear in a skillet before serving.
Splash soy sauce or miso if the broth lacks depth—adds savory umami quickly.
Patch blandness with a squeeze of lemon or a dash of vinegar to brighten flavors.
Shield rice from sticking by stirring gently and adding a splash of broth if it clumps.

Prep, store, and reheat tips

Chop vegetables and measure ingredients the night before; their fresh aroma will motivate you in the morning.
Store prepped ingredients in airtight containers in the fridge for up to 24 hours to maintain freshness and bright flavors.
Cooked soup will keep in the fridge for 3–4 days; reheat slowly on the stove, smelling for a gentle simmer and tender rice.
For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly until piping hot.
Reheat by simmering gently on the stove or in the microwave, watching for rice to soften without turning mushy, and adjust seasoning if needed.