Crockpot Chicken and Rice Soup (Easy Family Dinner)

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This Crockpot Chicken and Rice Soup is the ultimate cozy dinner—nourishing, hearty, and made with simple ingredients you already have on hand. Let your slow cooker do the work while you enjoy a warm, protein-packed bowl that feels like a hug at the end of the day.

Soup in a white bowl with a silver spoon on a cutting board with a lemon next to it.

Who doesn’t love a simple and nourishing recipe. When I started throwing together this recipe I was basically cleaning out the kitchen. I needed to use up some ingredients before they went bad and I was shocked with how this turned out. Homemade bone broth, chicken, rice, veggies and spices tossed in the crockpot and by dinner time a delicious meal paired with some buttery biscuits. There is nothing like a warm, comforting bowl of soup on a cooler day. This is that recipe!

Why You’ll Love This Recipe

Cozy + Nourishing: Packed with protein-rich chicken, veggies, and rice for a satisfying meal.
Family-Friendly: Kids and adults will love the simple, hearty flavors.
Effortless Cooking: Just toss everything into the crockpot and let it do the work.
Meal-Prep Friendly: Makes a big batch and reheats beautifully for easy leftovers.

Ingredients Breakdown

a breakdown of the ingredients needed to make this recipe including: bone broth, chicken, seasonings, carrots & celery, lemon, garlic, onion, rice. All laid out in a flatlay.

Chicken – the star protein that makes this soup hearty and filling.
Onion, carrots, and celery – the classic soup trio that builds a flavorful, nourishing base.
Garlic – adds depth and warmth to every spoonful.
Rice – makes the soup satisfying and comforting (like a hug in a bowl).
Chicken broth – the liquid gold that ties everything together and keeps it cozy.
Thyme, parsley, oregano, and bay leaf – simple herbs that bring out a homestyle flavor.
Salt and black pepper – to season and balance the flavors.
Lemon juice – a bright finish that lifts the richness of the soup.

How to Make Crockpot Chicken and Rice Soup

Please see the recipe card at the bottom of this post for the full recipe details.

Load the Crockpot by adding chicken, onion, carrots, celery, garlic, rice, broth, thyme, parsley, oregano, bay leaf, salt, and pepper. Stir gently.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and rice is cooked.
Remove the chicken, shred with two forks, and return to the soup.
Stir in lemon juice and mix the soup all together.
Adjust seasonings and enjoy warm.

Recipe Tips

Use chicken thighs for extra flavor. Breasts work beautifully, but thighs add richness and tenderness.

Rinse your rice before adding. This helps prevent the soup from turning too starchy or gummy.

Don’t skip the lemon juice. That little squeeze at the end brightens all the flavors.

Adjust broth as needed. Rice loves to soak up liquid—just add more broth or water if the soup gets too thick.

Taste before serving. A pinch more salt or herbs at the end can make the flavors really pop.

Recipe Variations

Make it creamy by adding in ½–1 cup heavy cream before serving or you could do coconut milk for a dairy free option.
Add in some spinach or kale at the end of cooing for more nutrients.
Switch up your herbs for whatever you please to make it your own: parsley, dill, and rosemary are great.
Use cauliflower rice if you would like a lower carb option. Just stir it in in the last 30 minutes of cooking.

Storage & Reheating Tips

Store in an airtight container in the refrigerator for up to 4 days. Freeze in mason jars or freezer safe containers (Make sure to leave space for any expansion). I like to freeze in a freezer bag and lay flat to save space. Thaw overnight in the fridge.

To reheat add a splash of broth or water since the rice will continue to soak up the liquids in your soup. Heat on stovetop or in microwave.

Serving Suggestions

Pair with sourdough bread, biscuits or buttered rolls.
Serve alongside a salad.
Top with fresh parsley or parmesan cheese for a little boost of flavor.

A top view of the chicken soup with rice in a white bowl with a spoon with a lemon next to it.

Frequently Asked Questions

Yes, but extend the cook time slightly and make sure chicken reaches 165°F before shredding.

Yes, but it will need a longer cook time (closer to 7–8 hours on Low). You may also need a bit of extra broth.

Just stir in extra chicken broth or water until it reaches your desired consistency.

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Equipment

Crockpot

Ingredients

1 ½ –2 lbs boneless skinless chicken breasts or thighs
1 medium onion diced
3 carrots sliced
3 celery stalks sliced
4 cloves garlic minced
1 cup white rice rinsed
8 cups chicken broth
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried oregano
1 bay leaf
2 tsps sea salt
½ tsp black pepper
½ lemon juice

Instructions

Add chicken, vegetables, rice, broth, herbs, salt, and pepper to the crockpot. Stir.
Cook on Low for 6–7 hours or High for 3–4 hours.
Remove chicken, shred, and return to the pot.
Stir in lemon juice and mix all together.
Adjust seasonings and serve warm.

Notes

Rice absorbs liquid over time—add more broth when reheating.
For a creamy version, stir in coconut milk or cream at the end.
Store leftovers in the fridge for 4 days or freeze for up to 3 months.

Did you make this recipe?

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