I love making this Slow Cooker Creamy Chicken & Rice Soup when I want something comforting, filling, and incredibly easy. It slowly simmers into a rich, cozy soup with tender chicken, soft vegetables, and a creamy finish that feels like pure comfort in a bowl. This is one of those recipes I rely on for busy days when I still want a homemade meal waiting for me.
Why You’ll Love This Recipe
I enjoy this recipe because it requires very little effort while delivering big flavor. I simply add most of the ingredients to the slow cooker and let it do the work. I also like how flexible it is, since I can easily adjust the vegetables, thickness, or richness depending on what I have on hand. The creamy texture paired with rice makes it hearty enough to be a full meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken breasts or thighs
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tsp salt (adjust later)
½ tsp black pepper
½ tsp dried thyme or Italian seasoning
5 cups chicken broth
1 cup milk
1 cup heavy cream (added at the end)
¾ cup cooked rice (white or brown)
2 tbsp butter
Optional add-ins
½ cup peas or corn
Chopped parsley for garnish
Directions
I start by placing the chicken, onion, carrots, celery, garlic, salt, pepper, thyme, butter, and chicken broth into the slow cooker. I make sure everything is evenly distributed so the flavors blend well.
I cook the soup on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender. Once it is done, I remove the chicken, shred it with forks, and return it to the slow cooker.
Next, I stir in the cooked rice, milk, and heavy cream. If I am using peas or corn, I add them at this stage. I let everything cook on low for another 20 to 30 minutes, just until heated through, being careful not to let it boil.
Before serving, I taste the soup and adjust the seasoning if needed. I like to garnish with a bit of chopped parsley and serve it warm.
Servings And Timing
I usually get about 4 to 6 servings from this recipe. The total cooking time ranges from 3½ to 7½ hours, depending on whether I use the high or low setting, plus about 10 minutes of prep time.
Variations
When I want a cheesy version, I stir in about ½ cup of shredded cheddar or Parmesan at the end. For a brighter flavor, I like adding a squeeze of fresh lemon juice just before serving. If I want a heartier soup, I add diced potatoes at the beginning so they cook along with the chicken. I also enjoy loading it with extra vegetables like peas, corn, or spinach added near the end.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I add a splash of broth or milk to loosen it up.
FAQs
Can I use uncooked rice instead of cooked rice?
I prefer using cooked rice because uncooked rice can absorb too much liquid and turn mushy during slow cooking.
Can I make this soup dairy-free?
I sometimes replace the milk and cream with unsweetened coconut milk or a dairy-free cream alternative for a similar texture.
How do I thicken the soup?
If I want a thicker soup, I mash some of the carrots directly in the pot or stir in a mixture of 1 tablespoon cornstarch with 2 tablespoons water.
Can I freeze this soup?
I usually avoid freezing it because cream-based soups can separate, but it can be frozen without the dairy and finished fresh when reheated.
What cut of chicken works best?
I like both chicken breasts and thighs, but thighs tend to stay juicier after long cooking.
Conclusion
I keep coming back to this Slow Cooker Creamy Chicken & Rice Soup because it is comforting, reliable, and easy to adapt. It is perfect for cozy dinners, meal prep, or whenever I want something warm and satisfying without much effort. This recipe has truly earned a regular spot in my kitchen.
This Slow Cooker Creamy Chicken & Rice Soup is a cozy, hearty meal made with tender chicken, soft vegetables, and a creamy broth. It’s easy to prepare and perfect for busy days when you want a comforting homemade dish.
Ingredients
1 lb boneless skinless chicken breasts or thighs
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tsp salt (adjust later)
½ tsp black pepper
½ tsp dried thyme or Italian seasoning
5 cups chicken broth
1 cup milk
1 cup heavy cream (added at the end)
¾ cup cooked rice (white or brown)
2 tbsp butter
Optional: ½ cup peas or corn
Optional: Chopped parsley for garnish
Instructions
Place chicken, onion, carrots, celery, garlic, salt, pepper, thyme, butter, and chicken broth into the slow cooker. Stir to combine.
Cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
Remove the chicken, shred with forks, and return it to the slow cooker.
Stir in cooked rice, milk, and heavy cream. Add peas or corn if using.
Cook on low for another 20–30 minutes until heated through. Do not boil.
Taste and adjust seasoning as needed. Garnish with parsley before serving.
Notes
Add shredded cheddar or Parmesan at the end for a cheesy twist.
Squeeze in lemon juice before serving for a fresh finish.
Use diced potatoes for a heartier soup—add at the beginning.
Store leftovers in the fridge up to 3 days; add broth or milk when reheating if thickened.
