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Creamy Crockpot Chicken and Rice Soup: Easy 4-Ingredient Comfort

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This creamy crockpot chicken and rice soup is a dump-and-go comfort meal that’s perfect for busy weeknights. With just four main ingredients and a few pantry staples, you get a rich, velvety soup that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup uncooked long-grain white rice (basmati or jasmine)
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ½ cup whole milk or half-and-half
  • 1 cup frozen peas and carrots
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients: Place the chicken breasts in the bottom of the slow cooker. Sprinkle the diced onion, minced garlic, dried thyme, and dried rosemary over the top. Add the bay leaves. Do not stir.
  3. Add the liquids: Pour the chicken broth over the chicken and aromatics. Spoon the cream of chicken soup on top. Do not stir.
  4. Cook low and slow: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and shreds easily. If using frozen chicken, add an extra hour.
  5. Shred the chicken: Remove the chicken from the slow cooker and shred with two forks. Discard the bay leaves and any fatty bits.
  6. Add the rice: Return the shredded chicken to the slow cooker. Stir in the uncooked rice, making sure it is submerged. Cover and cook on HIGH for 30 to 45 minutes, until the rice is tender.
  7. Add the vegetables and creamy finish: Stir in the frozen peas and carrots, then pour in the milk or half-and-half. Cook for another 5 to 10 minutes, until the vegetables are heated through.
  8. Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.

Notes

For best results, use long-grain white rice and add it in the last 30 minutes to avoid mushiness. If the soup is too thick, add extra broth; if too thin, cook uncovered for 10-15 minutes. The soup thickens as it sits; add a splash of broth when reheating. This soup freezes well for up to 3 months.

Nutrition

Keywords: creamy crockpot chicken and rice soup, slow cooker chicken soup, easy chicken soup, comfort food, dump and go soup

Find it online: https://rowanrecipes.com/creamy-crockpot-chicken-and-rice-soup-easy-4-ingredient-comfort/