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Cozy Crockpot Chicken and Rice Soup: Easy Comfort Food

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This cozy crockpot chicken and rice soup is the ultimate comfort food—simple, budget-friendly, and perfect for busy weeknights. Made with tender chicken, soft rice, and savory broth, it’s a soul-soothing meal that comes together with minimal effort.

Ingredients

Scale
  • 1.5 to 2 pounds (680-900g) bone-in, skin-on chicken thighs
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced (about 1 cup)
  • 2 celery stalks, sliced (about 1/2 cup)
  • 4 garlic cloves, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 cup (200g) long-grain white rice (basmati or jasmine)
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tablespoon (15ml) lemon juice (optional)

Instructions

  1. Brown the chicken thighs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Place skin-side down in the hot pan and cook for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Transfer to a plate.
  2. Sauté the vegetables: In the same skillet, add diced onion, sliced carrots, and celery. Cook over medium heat for 5-6 minutes until onions are translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Deglaze the pan: Pour about 1/2 cup of the chicken broth into the skillet and scrape up browned bits from the bottom. Pour this mixture into the slow cooker.
  4. Assemble in the slow cooker: Place browned chicken thighs skin-side up in the slow cooker. Add sautéed vegetables on top. Pour in remaining 5 1/2 cups chicken broth. Add dried thyme, dried rosemary, and bay leaves. Stir gently.
  5. Cook on low: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is fall-apart tender.
  6. Remove the chicken: Using tongs, transfer chicken to a cutting board. Let cool slightly, then remove skin and bones. Shred meat with two forks. Discard skin and bones.
  7. Add the rice: Stir shredded chicken back into the slow cooker. Add 1 cup long-grain white rice. Stir to combine. Cover and cook on high for 20-30 minutes until rice is tender but still has a slight bite.
  8. Finish and serve: Remove bay leaves. Stir in fresh parsley and lemon juice (if using). Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot.

Notes

For best results, don’t skip browning the chicken—it adds deep flavor. Add rice at the end to prevent mushiness. Use bone-in chicken thighs for richer broth. Skim fat if desired. Soup thickens overnight; thin with broth when reheating. For freezing, leave out rice and add fresh when reheating.

Nutrition

Keywords: crockpot chicken and rice soup, slow cooker chicken soup, comfort food, easy chicken soup, budget-friendly dinner, gluten-free soup, dairy-free soup

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