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Crockpot Chicken and Rice Soup in a white bowl with a silver spoon on a cutting board with a lemon next to it ready to eat.

Crockpot Chicken and Rice Soup

5 from 1 vote
This nourishing Crockpot Chicken and Rice Soup is cozy, protein-packed, and full of simple ingredients. An easy slow cooker dinner the whole family will love!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ –2 lbs boneless skinless chicken breasts or thighs
  • 1 medium onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 1 cup white rice rinsed
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 tsps sea salt
  • ½ tsp black pepper
  • ½ lemon juice

Equipment

  • Crockpot

Method
 

  1. Add chicken, vegetables, rice, broth, herbs, salt, and pepper to the crockpot. Stir.
  2. Cook on Low for 6–7 hours or High for 3–4 hours.
  3. Remove chicken, shred, and return to the pot.
  4. Stir in lemon juice and mix all together.
  5. Adjust seasonings and serve warm.

Notes

  • Rice absorbs liquid over time—add more broth when reheating.
  • For a creamy version, stir in coconut milk or cream at the end.
  • Store leftovers in the fridge for 4 days or freeze for up to 3 months.