Best 4 Slow Cooker Homemade Chicken And Rice Soup Recipes

Chicken and rice soup is a comforting and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. This recipe for slow cooker homemade chicken and rice soup is easy to make and only requires a few simple ingredients.

This soup is made with chicken broth, cooked chicken, rice, carrots, celery, onion, garlic, and herbs. The soup is simmered in a slow cooker for several hours, which allows the flavors to meld together. The result is a delicious and flavorful soup that is sure to please everyone at the table.

The article also includes recipes for two variations on this classic soup: a creamy chicken and rice soup and a spicy chicken and rice soup. The creamy chicken and rice soup is made with heavy cream and cream cheese, while the spicy chicken and rice soup is made with chili powder, cumin, and cayenne pepper. Both of these variations are delicious and easy to make.

Whether you are looking for a classic chicken and rice soup or a more flavorful variation, this article has you covered. With three delicious recipes to choose from, you are sure to find a soup that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY SLOW COOKER CHICKEN AND RICE SOUP

Healthy Slow Cooker Chicken and Rice Soup image

Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.

Provided by Food Network Kitchen

Time 8h20m

Yield 6

Number Of Ingredients 11

Ingredients

5 stalks celery, sliced into 1/4-inch-thick chunks
3 large carrots, sliced into 1/4-inch-thick chunks
2 large sprigs dill, plus 1/4 cup chopped dill fronds and whole fronds, for serving
2 large sprigs thyme
1 bay leaf
1/4 small onion, peeled and root end intact
Kosher salt and freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
2 cups cooked brown rice
1 to 2 tablespoons freshly squeezed lemon juice

Steps:

Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.

CHICKEN AND RICE IN THE SLOW COOKER!

Chicken and Rice in the Slow Cooker! image

Make and share this Chicken and Rice in the Slow Cooker! recipe from Food.com.

Provided by Mrs.Smiles

Categories One Dish Meal

Time 6h5m

Yield 1 Dinner for 2-4, minus veggie side dish, 2-4 serving(s)

Number Of Ingredients 5

Ingredients

2 (10 1/2 ounce) cans cream of mushroom soup
2 cups milk
2 cups white rice
garlic salt
4 chicken breasts (you can use between 2-4, depending on how much you need)

Steps:

Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended.
Sprinkle an even coating of garlic salt over the top of the rice.
Place 2-4 boneless, skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture.
Cook on low 8-9 hours if cooking with frozen chicken. If chicken is thawed, cook on low 6-8 hours.

Nutrition Facts : Calories 1592.7, Fat 54.3, SaturatedFat 17.6, Cholesterol 219.8, Sodium 2236.7, Carbohydrate 182.5, Fiber 5.2, Sugar 4.3, Protein 85.9

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

Slow-Cooker Creamy Chicken and Wild Rice Soup image

Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 8

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP

Slow-Cooker Homemade Chicken and Rice Soup image

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 8h15m

Yield 4 quarts

Number Of Ingredients 11

Ingredients

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

Steps:

In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and make it more nutritious. Some good vegetables to use include carrots, celery, onions, potatoes, and peas.
Don't overcrowd the slow cooker. If you add too much food to the slow cooker, it won't cook evenly. Leave some space between the ingredients so that the heat can circulate.
Cook the soup on low for 6-8 hours. This will allow the flavors to develop and the chicken to become tender.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar for a bit of brightness.
Serve the soup with your favorite toppings. Some popular toppings include shredded cheese, crumbled bacon, sour cream, and oyster crackers.

Conclusion:

This slow cooker homemade chicken and rice soup is an easy and delicious way to warm up on a cold day. It's also a great way to use up leftover chicken. With a few simple ingredients, you can have a delicious and nutritious soup that the whole family will enjoy.