Slow-Cooker Homemade Chicken and Rice Soup

Total Time

Prep: 15 min. Cook: 7 hours


16 servings (4 quarts)

Updated: Feb. 17, 2023
Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop superb homemade flavor in this Crockpot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri
Slow-Cooker Homemade Chicken and Rice Soup Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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 each serving with parsley.

Nutrition Facts

1 cup: 202 calories, 6g fat (2g saturated fat), 66mg cholesterol, 513mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 25g protein.

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