Slow Cooker Chicken and Rice Soup
A comforting and hearty chicken and rice soup made effortlessly in a slow cooker. Perfect for chilly days and packed with flavor.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, boneless and skinless
- (1 cup) long-grain white rice
- (4 cups) chicken broth
- (1) medium onion, diced
- (2) carrots, diced
- (2) celery stalks, diced
- (3 cloves) garlic, minced
- (1 tsp) dried thyme
- (1 tsp) dried parsley
- (1/2 tsp) black pepper
- (1/2 tsp) salt
- (1 cup) frozen peas
- (1 tbsp) lemon juice
Instructions
- 1
Place 1 lb chicken breast, boneless and skinless in the slow cooker.
- 2
Add 1 cup long-grain white rice, 4 cups chicken broth, 1 medium onion (diced), 2 carrots (diced), 2 celery stalks (diced), and 3 cloves garlic (minced) into the slow cooker.
- 3
Stir in 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp black pepper, and 1/2 tsp salt.
- 4
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and rice is tender.
- 5
Remove the chicken from the slow cooker and shred it with two forks.
- 6
Return the shredded chicken to the soup along with 1 cup frozen peas and 1 tbsp lemon juice.
- 7
Stir well and let it cook for an additional 10-15 minutes on low to warm the peas.
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