There are few things more comforting than a big, steaming bowl of Slow Cooker Creamy Chicken and Rice Soup. This cozy classic wraps you up like your favorite worn-in sweater, brimming with juicy chicken, tender veggies, and creamy rice all suspended in a luscious broth. Best of all, the slow cooker does most of the heavy lifting, making it the ultimate fuss-free weeknight dinner. You won’t believe how much flavor can come from such simple ingredients, and the leftovers are a bonus you’ll actually look forward to.

Slow Cooker Creamy Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its basic, everyday ingredients—each one chosen for the role it plays in building layers of flavor and comfort. Grab these essentials and taste how every element makes Slow Cooker Creamy Chicken and Rice Soup absolutely unforgettable!

Chicken breast: Gives the soup its heartiness and shreds beautifully after slow cooking.
Salt: Essential for bringing out the natural flavors of the chicken and vegetables.
Freshly ground black pepper: Adds warmth and depth that balances the creamy broth.
Garlic powder: Infuses a mellow savory note without the fuss of peeling garlic.
Dried parsley: Offers a pop of herby freshness, even after hours in the slow cooker.
Dried oregano: Lends an earthy base note that plays well with the chicken and veggies.
Dried thyme: Classic in creamy soups, this herb adds a gentle woodsy fragrance.
White pepper: Brings subtle heat and an extra layer of flavor beneath the surface.
Bay leaves: Slowly infuse the broth with fragrance and a subtle depth.
Sweet onion: Adds gentle sweetness and roundness to each spoonful.
Celery: Classic for soups, it’s crunchy at first and softens into the background.
Carrots: Their natural sweetness turns up once they meld with the creamy broth.
Mushrooms: They soak up the flavors and provide a hearty, earthy undertone.
Long grain rice: Absorbs the broth and provides the perfect creamy texture.
Low sodium chicken broth: The liquid backbone—choose low sodium so you can control the saltiness.
Water: Lightens the broth just enough to prevent it from being too rich.
Unsalted butter: The start of a velvety roux for that luxurious finish.
All-purpose flour: Thickens the soup to that perfect creaminess.
Milk: Adds creaminess without making the soup too heavy.
Heavy cream: For that final splash of indulgence that sets this dish apart!

How to Make Slow Cooker Creamy Chicken and Rice Soup

Step 1: Load Up the Slow Cooker

Start by placing your chicken breasts into your trusty 5-quart (or larger) slow cooker. Sprinkle the salt, black pepper, garlic powder, parsley, oregano, thyme, white pepper, and throw in the bay leaves right over the top. Next, add all the veggies—onion, carrots, celery, and mushrooms—alongside the uncooked rice. Pour in your chicken broth and that little bit of water. Give the whole pot a gentle stir to mix in the seasoning, ensuring the rice is tucked under the broth for even cooking.

Step 2: Let It Cook Low and Slow

Put on the lid, set your slow cooker to low for 6-8 hours or high for 4-5 hours, and let the magic happen. Your house will start to fill with the most irresistible smell, hinting at the cozy dinner coming your way. The chicken gets impossibly tender, the rice soaks up all that savory flavor, and the vegetables melt right into the base.

Step 3: Shred and Return the Chicken

When your timer buzzes, carefully fish out the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces—you’ll notice how effortlessly it pulls apart. Add the shredded chicken right back into the slow cooker, giving it a quick stir so the meat gets reacquainted with all the other goodness.

Step 4: Make the Creamy Roux

It’s time for the step that sets this Slow Cooker Creamy Chicken and Rice Soup apart: the dreamy, thickened roux! In a saucepan over medium heat, melt the butter, then whisk in the flour. Let it toast and bubble for about 1 minute to rid of the raw flour taste. Now, slowly whisk in the milk and heavy cream, keeping things moving to avoid lumps. Continue simmering and whisking until the mixture thickens—test it by running your finger along the back of a spoon; if the line stays clear, you’re good to go.

Step 5: Stir in the Cream and Finish Cooking

Pour your thickened cream mixture straight into the slow cooker, giving everything a thorough stir to combine. Pop the lid back on and let it all cook together for 30 more minutes. This last bit of time allows the soup to thicken up beautifully and all the flavors to meld. Ladle the soup into bowls while it’s hot and creamy, and if you’re feeling fancy, finish with a sprinkle of fresh thyme or parsley on top.

How to Serve Slow Cooker Creamy Chicken and Rice Soup

Garnishes

A sprinkle of finely chopped fresh herbs like thyme, parsley, or chives elevates every bowl of Slow Cooker Creamy Chicken and Rice Soup. For a little zing, add a squeeze of fresh lemon juice, or top with crunchy croutons for textural contrast. Even a light dusting of cracked black pepper or a swirl of extra cream makes a big impression.

Side Dishes

The creamy richness of this soup matches beautifully with a crusty baguette or soft dinner rolls perfect for dunking. A crisp green salad tossed in a lemony vinaigrette also provides a lovely balance to the velvety soup. For something more filling, serve alongside a classic grilled cheese or a savory scone.

Creative Ways to Present

For a fun twist, serve Slow Cooker Creamy Chicken and Rice Soup in a hollowed-out bread bowl for maximum comfort food vibes. Individual mini cocottes or colorful mugs also make this dish feel special and personal. Top each serving with a decorative swirl of cream and a scattering of fresh herbs for a restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool completely before transferring it into airtight containers. Store in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the soup taste even more delicious the next day! If the soup thickens up, you can stir in a splash of broth or milk to adjust the consistency when serving again.

Freezing

Slow Cooker Creamy Chicken and Rice Soup freezes surprisingly well—just allow it to cool, then store in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the fridge before reheating. Rice can absorb more liquid as it sits, so consider freezing the soup before adding the cream in Step 4, then finish with cream after reheating for best results.

Reheating

Warm the soup gently on the stovetop over medium-low heat, stirring often to prevent sticking. Add a little extra broth or milk if the soup seems thick (it’s normal for rice to absorb more liquid as it chills). For the microwave, heat in 1-minute bursts, stirring between each interval, until piping hot throughout.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are a flavorful, juicy alternative that work perfectly. Just be sure to trim any excess fat before adding to the slow cooker, and shred them just as you would with breast meat.

Is it okay to use brown rice or wild rice?

You can use brown rice or wild rice, but keep in mind that cooking times may be longer and the texture slightly different. Brown and wild rice take longer to become tender and may result in a chewier bite, but they’re delicious and add a nutty flavor.

Can I make this soup dairy free?

Yes, you can swap the milk and heavy cream for unsweetened coconut milk or a plain non-dairy creamer, and use plant-based butter for the roux. It won’t be exactly the same, but you’ll still get a lovely creamy texture.

What if my soup gets too thick?

This is a common occurrence as rice continues to expand after cooking. Just stir in some warm chicken broth or a bit of milk until you reach your desired consistency.

Can I add other vegetables?

Definitely! Feel free to toss in chopped spinach, kale, peppers, or even frozen peas during the last 30 minutes of cooking for a pop of color and extra nutrition.

Final Thoughts

If you’re searching for a dish that’s both easy and irresistibly cozy, Slow Cooker Creamy Chicken and Rice Soup is a true winner. Every spoonful feels nurturing and familiar, and there’s just something magical about letting your slow cooker take care of dinner. Give this recipe a try—you might find yourself coming back to it all season long!

Slow Cooker Creamy Chicken and Rice Soup Recipe

★★★★★

4.9 from 17 reviews

Author: Ethan
Total Time: 4-8 hours 30 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Slow Cooker Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for chilly days. With tender chicken, flavorful herbs, and creamy texture, it’s a family favorite.

Instructions

Place the chicken and vegetables in the slow cooker: Season the chicken with salt, pepper, garlic powder, parsley, oregano, thyme, white pepper, and bay leaves. Add in the onion, celery, carrots, mushrooms, rice, water, and chicken broth.
Cook the soup: Cover and cook on low for 6-8 hours or high for 4-5 hours.
Shred the chicken: Remove the chicken, shred it, and return it to the slow cooker.
Make the roux: Melt butter, whisk in flour, then add milk and heavy cream. Cook until thickened.
Finish the soup: Add the roux to the slow cooker, stir, and cook for an additional 30 minutes. Serve garnished with fresh thyme.