Slow Cooker Chicken and Rice Soup

This comforting slow cooker chicken and rice soup has a standard chicken soup base — carrot, celery, chicken breast, chicken broth — but adds shallots, cremini mushrooms, and herbs de Provence for a deeper, richer flavor. A quick-cooking wild rice mix makes the dish hearty without being heavy and imparts a toothy bite that pasta just can’t offer.

Then just let it go for another 30 minutes — make a salad, set the table, nudge the kids to get them to do their homework — and scoop it up and enjoy. It’s perfect for a cold Sunday night when you can tuck into a bowl for dinner and daydream about the easy, cozy leftovers you’ll have for lunch.

For best results, cook on high

Cooking without hands is what makes slow cooker soups so valuable. This soup is best cooked on high so that the rice is tender at the end (some slow cookers aren’t hot enough on low to cook the rice properly).

However, if you need more time flexibility, you can cook the soup on low for 5 hours, stirring in fully cooked rice at the end. With a fully cooked rice — or even pasta like orzo — all you have to do is warm it through, so just add it just before serving.

Pro tip: It may feel like you’re not adding enough chicken broth, but the mushrooms will give off a lot of liquid, making for an even tastier broth.

Boned and skinless breasts are easy to work with, but you can use thighs if you prefer. Boneless, skinless thighs give a shredded texture but are just as delicious. To keep things simple, place the chicken breasts or thighs whole, then pull out to shred or chop before serving.

You can even swap in ground chicken or ground turkey or pork if you have that on hand.

Best rice for slow cooker soup

Rice can require a little finesse in slow cooker recipes. To avoid getting either mush or raw crispy rice, look for pre-cooked rice mixes that claim to be ready in 15 minutes.

We had great success with two different wild rice mixtures for use in slow cookers:

• Carolina Jasmine with Red and Wild Rice
• RiceSelect Royal Blend

If you have quick cook rice: This is rice that cooks in 35 minutes, just add it at the 45 minute mark. You don’t want to add rice early in the cooking time. It becomes mush.

If you have regular rice: Cook it separately and just stir it in at the end—or scoop the soup over it in the bowl. The same applies to microwaveable rice: cook according to the instructions and then divide into small bowls or stir into the finished soup.

If using a seasoned rice mix, be sure to reduce the salt in the recipe (you can always adjust the seasoning at the end once you’ve tasted it with the rice).

Simple swaps, substitutions or add-ins

This recipe is highly adaptable.

• No cremini mushrooms? Substitute button mushrooms or diced portobello mushrooms.
• If you don’t have Herbes de Provence, use a scant 3/4 teaspoon of dried thyme.
• Swap the shallot for a small white or yellow onion if needed.
• Stir a scoop of whipped cream or a spoonful of sour cream into your bowl to add body.
• Scatter over the Parmesan cheese and a drizzle of olive oil.

How to store and freeze chicken and rice soup

• This recipe makes 8 cups, so you may have soup to spare. Store in an airtight container in the refrigerator for up to 5 days. The rice will absorb some liquid as it sits, so don’t let it sit for too long. Stir in a little extra broth or water as it reheats, if needed for desired consistency.
• You can also freeze leftover soup for up to three months. Reheat at low heat on the stove or in the microwave.

Make it a meal

This hearty soup goes great with a simple arugula salad with a little oil and lemon, or a white wine vinaigrette. The spicy green and the light dressing provide a fresh contrast.

More slow cooker recipes

• Slow Cooker Chicken and Rice Casserole
• Easy Slow Cooker Chicken Chili
• Slow Cooker Moroccan Chicken
• Slow Cooker Beef and Bean Chili
• Slow Cooker Mexican Pulled Pork Tacos