This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights!
Author: Sara
Recipe type: Soup
Cuisine: American
Serves: 4 servings


1½ pounds boneless skinless chicken breasts
1 cup diced yellow onion
3 medium carrots, peeled, halved and sliced
3 stalks of celery, sliced
6 cups of chicken broth
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
1 cup white rice (if you’d rather add the rice during the beginning, use brown rice instead)
2 tablespoons chopped fresh parsley


Place the chicken breasts, onion carrots, celery, chicken broth, garlic, dried thyme, dried parsley, salt and pepper into a slow cooker.
Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Remove the top and add the rice. Cook for one more hour on LOW or HIGH heat.
Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.

Sprinkle with parsley and serve.