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Slow Cooker Chicken Rice Soup
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4.94 from 16 votes

Slow Cooker Chicken and Rice Soup

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Chicken, Main Course, Soup
Cuisine: American
Keyword: easy chicken recipe, slow cooker chicken soup recipe
Servings: 6
Calories: 219kcal


  • 1 ½ lb boneless skinless chicken breast
  • 1 small onion, finely chopped
  • 3 carrots, finely chopped
  • 3 ribs celery, finely chopped
  • 3 garlic cloves, minced
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 dried bay leaves
  • ¼ cup dry white wine (optional)
  • 6 cups chicken broth
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup instant white rice
  • 2 tbsp finely chopped fresh parsley


  • In the base of your slow cooker, combine the onion, carrots, celery, garlic, thyme, parsley, bay leaves, white wine, broth, salt, and pepper; stir. Add the chicken breasts (make sure they’re covered with the liquid).
  • Cover and cook until chicken is tender, about 4 hours on low or 2-3 hours on high. Transfer the chicken to a cutting board and use 2 forks to shred chicken into bite-size pieces. Discard the thyme sprigs and and bay leaves.
  • Stir the instant rice into the soup in the slow cooker. Cover and cook until tender, 10-15 minutes. Return the shredded chicken to the soup. Add the parsley. Taste and season with more salt and pepper if desired. Serve.


Calories: 219kcal | Carbohydrates: 18g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1322mg | Potassium: 787mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5350IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 2mg