There is nothing more comforting than a warm bowl of soup, and this Slow Cooker Creamy Chicken and Rice Soup is the absolute pinnacle of cozy comfort food. It’s rich, flavorful, and incredibly easy to make right in your Crock-Pot. This set-it-and-forget-it recipe creates a thick, hearty soup that tastes like it simmered on the stovetop all day, but with a fraction of the effort. Get ready to curl up with your new favorite comfort meal!
We designed this recipe to be practically foolproof. The chicken becomes incredibly tender, the vegetables soften perfectly, and a simple trick at the end ensures the rice is fluffy and the broth is luxuriously creamy without any curdling. It’s a complete meal in one pot that your whole family will love.
Why This Is The Best Creamy Chicken and Rice Soup
This isn’t just another soup recipe; it’s a game-changer for busy weeknights. The beauty of this dish lies in its simplicity and depth of flavor, a combination that’s hard to beat.
Incredibly Easy: This is a true dump-and-go meal. You simply add the core ingredients to your slow cooker and let it work its magic.
Perfectly Creamy: We use a simple technique of adding the cream and a cornstarch slurry at the end to create a velvety, rich broth that never breaks.
Never Mushy Rice: By cooking the rice separately and adding it just before serving, you guarantee the perfect texture every single time.
Packed with Flavor: A classic mirepoix (onions, carrots, celery) combined with savory herbs creates a flavor foundation that makes this soup taste truly gourmet.
The Simple Ingredients You’ll Need
The ingredients for this soup are simple, wholesome, and easy to find at any grocery store. Here’s what you’ll need to gather:
Tender chicken and perfectly cooked veggies in every bite.
Chicken: Boneless, skinless chicken breasts work best as they are easy to shred once cooked.
Mirepoix: A classic blend of diced yellow onion, carrots, and celery builds the soup’s aromatic base.
Garlic: Freshly minced garlic adds a layer of savory depth.
Herbs: Dried thyme and a bay leaf infuse the broth with a wonderful, earthy flavor.
Chicken Broth: Use a low-sodium chicken broth to better control the final saltiness of the soup.
Long-Grain White Rice: Cooking the rice separately keeps it from absorbing too much liquid and turning mushy.
Heavy Cream: This is the key to the soup’s luxurious creaminess.
Cornstarch: A simple cornstarch slurry thickens the soup to the perfect consistency.
Salt and Black Pepper: To season and enhance all the other flavors.
Fresh Parsley: For a bright, fresh finish and a pop of color.
How to Make Slow Cooker Creamy Chicken and Rice Soup
Making this creamy chicken soup is as easy as 1-2-3. Follow these simple steps for a perfect result.
Look at that incredibly rich and creamy texture!
Combine Ingredients: Place the chicken breasts in the bottom of your 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.
Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Cook the Rice: About 30 minutes before the soup is done, cook the long-grain white rice according to the package directions.
Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker. Shred the meat using two forks, then return the shredded chicken to the slow cooker. Remove and discard the bay leaf.
Make It Creamy: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Slowly stir this slurry into the soup.
Thicken and Serve: Cover and cook on high for another 15-20 minutes, or until the soup has thickened slightly. Stir in the cooked rice and chopped fresh parsley. Serve hot and enjoy!
Want to guarantee a flawless, creamy soup every time? Follow these expert tips.
Temper Your Cream: To prevent the cream from curdling, you can temper it. Whisk a ladleful of the hot soup broth into the cream and cornstarch mixture before slowly pouring it all back into the slow cooker.
Don’t Cook Rice in the Slow Cooker: While it might seem easier, adding uncooked rice directly to the slow cooker often results in a gummy, mushy texture. Cooking it separately is the secret to perfect soup.
Use Full-Fat Cream: For the richest flavor and best texture, use heavy cream. Half-and-half can work in a pinch, but the soup won’t be as thick or creamy. For more inspiration on cozy meals, check out our list of healthy slow cooker dinners.
Delicious Variations to Try
This soup is fantastic as is, but it’s also a great canvas for other flavors. For a different but equally delicious creamy meal, try this creamy slow cooker Tuscan chicken.
Add More Veggies
Feel free to add other vegetables to the slow cooker along with the mirepoix. Chopped mushrooms, peas, or corn would all be delicious additions.
Make it Spicy
Add a pinch of red pepper flakes or a finely diced jalapeño along with the garlic to give your soup a gentle, warming heat.
Use Different Grains
If you prefer, you can substitute the white rice with wild rice or quinoa. Just be sure to cook them separately before adding them to the finished soup.
Serving and Storing Your Soup
This soup is best served hot, garnished with extra fresh parsley. For a complete meal, pair it with crusty bread for dipping or a fresh garden salad.
To Store: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
To Reheat: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. You may need to add a splash of broth to thin it out, as the rice will continue to absorb liquid.
The best way to prevent mushy rice is to cook it separately according to the package directions. Stir the fully cooked rice into the soup just before serving. This ensures it maintains the perfect texture.
Yes, you can substitute brown rice for white rice. Simply cook it separately and add it to the soup at the end. Keep in mind that brown rice has a longer cooking time and a chewier texture.
To make a dairy-free version, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The taste and texture will be slightly different but still delicious.
To boost the flavor, you can add a parmesan rind to the slow cooker as it cooks, a splash of white wine with the broth, or stir in some fresh spinach or a squeeze of lemon juice at the end for brightness.
Freezing soups with dairy and rice can be tricky, as the cream can separate and the rice can become mushy upon reheating. For best results, freeze the soup base without the cream and rice. Then, when you reheat it, stir in the cream and freshly cooked rice.
The Best Slow Cooker Creamy Chicken and Rice Soup Recipe
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.
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.
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.
About 30 minutes before the soup is finished cooking, cook the rice according to package instructions.
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.
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.
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
This Slow Cooker Creamy Chicken and Rice Soup is sure to become a staple in your recipe collection. It’s the perfect meal for a chilly evening, a sick day, or any time you need a comforting, delicious hug in a bowl. If you loved this recipe, please leave a comment below and share it on Pinterest for others to enjoy!
Nothing says comfort like a warm bowl of creamy chicken and rice soup.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
