Crockpot Chicken And Rice Soup
Warm up your evenings with this cozy Crockpot Chicken And Rice Soup, a fuss-free slow cooker comfort food that’s both a healthy meal and a stick-to-your-ribs one-pot dish!
Ingredients
- 1½ pounds boneless, skinless chicken breasts (or thighs for extra richness)
- 1 cup long-grain white rice (sub brown rice—add 15 minutes cook time)
- 4 cups low-sodium chicken broth (homemade or Swanson brand)
- 2 cups water (or sub half with white wine for depth)
- 1 medium yellow onion, diced (mild onion works nicely)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper, to taste (start with ½ teaspoon each)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- In your slow cooker, combine diced onion, carrots, celery, and garlic. Give them a quick stir so every veggie gets coated in broth.
- Lay chicken breasts (or thighs) on top of the veggies; they’ll steam and shred perfectly.
- Add the rice, chicken broth, and water (or wine). The liquid should sit about an inch above the rice—add a splash more if needed.
- Sprinkle thyme, tuck in the bay leaf, and season with ½ teaspoon salt and pepper. You can adjust later, so don’t go overboard now.
- Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours). Avoid lifting the lid—every peek steals heat.
- Once done, remove chicken to a plate, shred with two forks, and return it to the pot. Give everything a gentle stir.
- Taste and tweak salt and pepper. If the soup feels too thick, stir in ½ cup hot water or broth until it’s your ideal consistency.
- Ladle into bowls, sprinkle with fresh parsley, and maybe a crack of black pepper. Dive right in!
Notes
Choose chicken with good marbling for extra moisture. Rinse rice until water runs clear to prevent gumminess. If you like extra veggies, throw in a handful of frozen peas just before serving.
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