Slow Cooker Chicken and Rice Soup

There’s nothing quite as comforting as a warm bowl of homemade chicken soup. This Slow Cooker Chicken and Rice Soup is filled with tender chicken, potatoes, carrots and rice for a simple, satisfying meal the entire family can enjoy.

With only 10 minutes of preparation, the slow cooker does most of the work for you. It’s an affordable, uncomplicated recipe made with everyday ingredients—perfect for busy weekdays, chilly evenings or anytime you need an easy comfort-food dinner.

Prep Time: 10 minutes
Cook Time: 5–7 hours
Servings: 6

Ingredients

• 1½ pounds boneless chicken breasts or thighs
• 6 cups water
• 3 potatoes, diced
• 3 carrots, sliced
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 cup uncooked rice

Directions

1. Place the chicken, water, potatoes, carrots, onion, garlic powder, dried parsley, salt and pepper in the slow cooker.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
3. Remove the chicken from the slow cooker and shred it with two forks.
4. Return the shredded chicken to the slow cooker and stir everything together.
5. Add the uncooked rice during the final 30–45 minutes of cooking.
6. Continue cooking until the rice is tender. Add additional water if the soup becomes thicker than you prefer.
7. Taste the soup and add more salt or pepper if needed. Serve warm.

Helpful Tips

Cut the potatoes and carrots into similarly sized pieces so they cook evenly. Chicken thighs can be used for a richer flavor, while chicken breasts create a lighter soup.

The cooking time