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Cozy Crockpot Chicken and Rice Soup – Easy Homemade Dinner

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This cozy crockpot chicken and rice soup is a comforting, set-it-and-forget-it meal made with simple pantry ingredients. Perfect for busy weeknights or cold days, it features tender chicken, perfectly cooked rice, and a flavorful broth.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–6 thighs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into roughly uniform pieces (about 1/2-inch cubes). Mince the garlic and set aside.
  2. Season and sear the chicken: Pat the chicken thighs dry with paper towels. Season both sides with a pinch of salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 4-5 minutes per side until golden brown. Transfer to a plate (it will not be cooked through).
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion, carrots, and celery to the same skillet. Cook for 3-4 minutes until onions are translucent. Add the minced garlic and cook for 30 seconds more, scraping up any browned bits from the bottom of the pan.
  4. Build the broth: Pour about 1 cup of the chicken broth into the skillet and stir, scraping up all the browned bits. Pour this mixture into the slow cooker.
  5. Assemble in the slow cooker: Add the remaining 5 cups of chicken broth and 1 cup of water to the slow cooker. Nestle the seared chicken thighs into the liquid. Add the bay leaves, dried thyme, salt, pepper, and garlic powder. Stir gently. Do not add the rice yet.
  6. Slow cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  7. Shred the chicken: About 30 minutes before serving, remove the chicken thighs from the slow cooker using tongs. Shred the meat using two forks or a hand mixer on low speed. Discard any large pieces of fat. Return the shredded chicken to the slow cooker.
  8. Cook the rice: Stir in the 1 cup of uncooked rice. Increase the heat to HIGH if it was on LOW. Cover and cook for 20-25 minutes until the rice is tender but not mushy. Stir once halfway through. If the soup seems too thick, add a splash of water or extra broth.
  9. Finish and serve: Remove the bay leaves. Stir in the fresh parsley and a squeeze of lemon juice if using. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.

Notes

Do not add the rice at the beginning; it will become mushy. Sear the chicken for best flavor. Cut vegetables uniformly for even cooking. Taste and adjust seasoning at the end. For busy days, prep vegetables and sear chicken the night before.

Nutrition

Keywords: crockpot chicken and rice soup, slow cooker chicken soup, chicken rice soup, easy chicken soup, cozy soup, comfort food, winter soup

Find it online: https://dinadishes.com/cozy-crockpot-chicken-and-rice-soup-easy-homemade-dinner/