Name: Slow Cooker Chicken and Rice Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 6 cups chicken stock; 1 cup uncooked rice (white, brown, or wild); 5 cloves garlic, minced; 1 large onion, diced; 3 carrots, peeled and sliced into 1/4-inch rounds; 2 parsnips, peeled and sliced into 1/4-inch rounds; 3 stalks celery, diced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 2 bay leaves; 1 1/2 pounds boneless skinless chicken breasts; 1/4 cup corn starch; 1 pound whole bella mushrooms, thinly sliced; 2 tablespoons chopped fresh parsley

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Slow Cooker Chicken and Rice Soup is a comforting, hearty meal that’s easy to prepare and perfect for chilly days. Loaded with tender chicken, vegetables, and rice, it’s customizable, flavorful, and made effortlessly in a slow cooker for a hands-off dinner.

Slow Cooker Chicken and Rice Soup

Why You’ll Love This Recipe

Set it and forget it: Minimal prep with maximum flavor using a slow cooker.
Hearty and satisfying: Chicken, rice, and vegetables make a filling and balanced meal.
Customizable: Swap in your favorite vegetables or herbs.
Family-friendly: Mild, comforting flavors that everyone enjoys.
Perfect for leftovers: Tastes even better the next day as flavors meld.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken stock
uncooked rice (white, brown, or wild)
garlic, minced
onion, diced
carrots, peeled and sliced
parsnips, peeled and sliced
celery, diced
dried thyme
dried rosemary
bay leaves
boneless skinless chicken breasts
corn starch
whole bella mushrooms, sliced
fresh parsley, chopped

Directions

In a 6-quart slow cooker, combine chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary, and bay leaves.
Nestle the chicken breasts into the mixture. Cover and cook on low for 6 hours.
Remove the chicken and shred it using two forks.
In a small bowl, whisk ½ cup of the soup broth with the corn starch until smooth.
Stir the corn starch mixture back into the slow cooker along with the shredded chicken and sliced mushrooms. Cook on low for an additional 30 minutes.
Remove bay leaves and serve immediately, garnished with fresh parsley if desired.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Variations

Different grains: Substitute rice with quinoa, barley, or orzo for a different texture.
Vegetable swaps: Use zucchini, green beans, or peas for variety.
Herb variations: Fresh thyme, rosemary, or dill can replace dried herbs.
Spicy kick: Add a pinch of red pepper flakes or cayenne for heat.
Low-carb option: Use cauliflower rice instead of regular rice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a saucepan over medium heat until warmed through.
Freezing is possible for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

Yes, add pre-cooked shredded chicken during the last 30 minutes of cooking instead of raw chicken at the beginning.

What type of rice works best?

White, brown, or wild rice all work. Adjust cooking times slightly if using brown or wild rice.

Can I make this in an Instant Pot?

Yes, cook on high pressure for 15 minutes, then allow a natural release. Add corn starch and mushrooms afterward.

How do I prevent mushy vegetables?

Cut vegetables evenly and add softer vegetables like mushrooms during the last 30 minutes of cooking.

Can I use chicken thighs instead of breasts?

Yes, bone-in or boneless thighs work; adjust cooking time to ensure chicken is tender.

Is this soup gluten-free?

Yes, if using gluten-free chicken stock and cornstarch.

How can I thicken the soup without cornstarch?

Use an extra ½ cup of rice or blend a portion of the soup before adding chicken and mushrooms.

Can I add cream or coconut milk?

Yes, stir in ½ cup cream or coconut milk at the end for a richer soup.

Can I make this vegetarian?

Substitute vegetable stock for chicken stock and omit chicken; add more beans or tofu for protein.

How do I store leftovers?

Keep in a sealed container in the fridge for up to 3 days, or freeze for up to 2 months.

Conclusion

Slow Cooker Chicken and Rice Soup is an easy, comforting dish that requires minimal effort but delivers maximum flavor. With tender chicken, hearty vegetables, and perfectly cooked rice, this soup is a go-to for family dinners, meal prep, or cozy nights in.

Jessica