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An extreme close-up shot showing the thick and creamy texture of the Crock-Pot chicken and rice soup, with chunks of chicken and vegetables visible.
FL Recipes

Slow Cooker Creamy Chicken and Rice Soup (The Coziest Recipe)

This Slow Cooker Creamy Chicken and Rice Soup is the ultimate comfort food. A rich, flavorful, and incredibly easy Crock-Pot recipe that delivers a perfectly thick and creamy soup with tender chicken and fluffy rice every time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup diced yellow onion (about 1 medium onion)
  • 1 cup diced carrots (about 2 medium carrots)
  • 1 cup diced celery (about 2 stalks)
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 cup long-grain white rice uncooked
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 1/4 cup fresh parsley chopped

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Small saucepan (for rice)

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Top with the diced onion, carrots, celery, minced garlic, dried thyme, and the bay leaf. Pour the chicken broth over everything and season with salt and pepper.
  2. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  3. About 30 minutes before the soup is finished cooking, cook the rice according to package instructions.
  4. Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Remove and discard the bay leaf.
  5. In a separate small bowl, whisk together the heavy cream and cornstarch until no lumps remain. Slowly pour and stir this mixture into the soup.
  6. Cover and cook on high for another 15-20 minutes to allow the soup to thicken. Stir in the cooked rice and fresh parsley just before serving.

Nutrition

Calories: 410kcalProtein: 30gFat: 18gFiber: 3g

Notes

Tip 1: For the creamiest result, use full-fat heavy cream.
Tip 2: To prevent the cream from curdling, temper it by whisking a ladle of hot broth into the cream mixture before adding it to the slow cooker.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keyword creamy chicken and rice,crock pot soup,slow cooker chicken soup

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