This Crockpot Chicken and Rice Soup is one of those dishes that sneaks into your week with a quiet promise of comfort. It’s the kind of recipe that turns simple ingredients into something richer and more satisfying than you’d expect from a slow cooker. I love how the aroma of simmering chicken, garlic, and herbs fills the kitchen, making the house smell like a cozy retreat.

What makes this soup stand out is its hands-off approach. I’ve had nights where I just toss everything in the crockpot in the morning, and by dinner, it feels like I’ve been slaving away. The rice absorbs all those savory juices, creating a thick, hearty texture that keeps you warm even on the coldest days.

It’s also a reminder that good food doesn’t have to be complicated. This recipe is about embracing the beauty of slow cooking—letting time do the work—so I can focus on other things while the flavors develop. It’s my go-to when I want something nourishing and fuss-free, especially when I need a meal that’s as effortless as it is satisfying.

This recipe is about turning a humble, everyday comfort food into a soul-warming, one-pot wonder that’s perfect for busy weeknights. I love how the slow cooker melds flavors quietly over hours, making the chicken so tender it practically falls apart, and the rice so soft it melts in your mouth. It’s a dish that feels like a warm hug after a long day, but with the kind of simplicity that makes you wonder why you don’t make it more often.

The story behind this recipe

I first stumbled upon this recipe on a cold winter evening when I needed something warm and easy. It was a busy week, and I didn’t want to fuss in the kitchen, but I craved comfort food that would fill the house with a savory scent. The moment I tasted that first spoonful—rich, creamy, with tender chicken and softly cooked rice—it felt like a little victory. Since then, it’s become my go-to for those nights when I want something hearty without the hassle.

Ingredient breakdown: key components

Chicken thighs: I prefer bone-in, skinless thighs for richer flavor and juiciness. You can swap with breasts, but they’ll be leaner and less forgiving if overcooked.
Long-grain rice: I use jasmine rice for its fragrant aroma and soft texture. If you want a chewier bite, try basmati or short grain—just adjust cooking time a bit.
Chicken broth: I opt for low-sodium to control salt, but if you like a deeper, smoky flavor, a splash of smoked paprika or a dash of soy sauce works wonders.
Garlic and onion: These are the flavor backbone. I like to sauté the garlic briefly before adding to intensify the aroma, but you can toss raw if pressed for time—just expect a milder punch.
Carrots and celery: I cut them into small dice to soften evenly and distribute sweetness and crunch. For more sweetness, add a bit of honey or maple in the end, if you like.
Herbs: Fresh thyme or parsley brightens the dish. Dried works fine, but add it earlier to let the flavors meld—don’t forget to adjust the quantity.
Optional: a squeeze of lemon or a dash of hot sauce right before serving adds a fresh pop or spicy kick, which I always appreciate.

Spotlight on key ingredients

Chicken thighs:

I prefer bone-in, skinless thighs for richer flavor and juiciness. You can swap with breasts, but they’ll be leaner and less forgiving if overcooked.
Long-grain rice: I use jasmine rice for its fragrant aroma and soft texture. If you want a chewier bite, try basmati or short grain—just adjust cooking time a bit.
Chicken broth: I opt for low-sodium to control salt, but if you like a deeper, smoky flavor, a splash of smoked paprika or a dash of soy sauce works wonders.

Long-grain rice:

Garlic and onion: These are the flavor backbone. I like to sauté the garlic briefly before adding to intensify the aroma, but you can toss raw if pressed for time—just expect a milder punch.
Carrots and celery: I cut them into small dice to soften evenly and distribute sweetness and crunch. For more sweetness, add a bit of honey or maple in the end, if you like.

Notes for ingredient swaps

Dairy-Free: Skip the butter or cream—use a splash of coconut milk at the end for creaminess and a subtle sweetness.
Low-Sodium: Opt for homemade or no-salt-added broth—your soup will taste fresher and you can control the salt level.
Gluten-Free: Use jasmine or basmati rice, which are naturally gluten-free, no need to swap unless using processed rice products.
Vegetarian: Substitute chicken with hearty vegetables like mushrooms or tofu—add more herbs and spices for flavor.
Herb Variations: Fresh thyme is classic, but rosemary or sage can add a different aromatic punch—use sparingly.
Rice Type: Basmati offers a fluffier texture and a nutty aroma, while short grain will make the soup thicker and creamier.
Add-Ins: Toss in frozen peas or corn near the end for a burst of sweetness and color—no extra cooking time needed.

Equipment & Tools

Crockpot: Slow cooking all ingredients evenly and effortlessly.
Sharp knife: Precise chopping of chicken, vegetables, and herbs.
Cutting board: Safe surface for chopping ingredients.
Wooden spoon: Stirring the soup without damaging the crockpot.
Ladle: Serving the soup neatly into bowls.

Step-by-step guide to crockpot chicken and rice soup

Gather your equipment: a large crockpot, a sharp knife, a cutting board, a wooden spoon, and a ladle for serving.
Prep the ingredients: dice the chicken thighs into 1-inch pieces, chop the onion and garlic finely, dice carrots and celery small enough to soften evenly.
In the crockpot, add the chicken, onion, garlic, carrots, and celery. Pour in 6 cups (1.4 liters) of chicken broth.
Sprinkle salt, pepper, and thyme over the ingredients. Give everything a gentle stir to combine.
Set the crockpot to low and cook for 6 hours. The house will start to smell like cozy soup territory after about 2 hours.
Check the chicken and vegetables: they should be tender and fragrant. If not, give it another hour on low.
Add the rice: stir in 1 cup (200 grams) of jasmine rice, making sure it’s submerged in the liquid.
Turn the crockpot to high and cook for another 30-40 minutes, or until the rice is plump and soft.
Once done, turn off the heat. Let the soup rest for 5 minutes to settle and thicken slightly.
Taste and adjust seasoning: add more salt or pepper if needed, and stir in a squeeze of lemon for brightness if desired.
Ladle into bowls, garnish with chopped parsley, and serve hot. The rice should be tender and the broth rich and flavorful.

Once the soup is cooked and resting, give it a final stir. Ladle into bowls, garnish with fresh herbs, and enjoy while hot. The flavors will deepen slightly as it rests, so don’t skip this step.

How to Know It’s Done

Chicken is tender and easily shredded with a fork.
Rice is soft and fully cooked, not chalky or hard.
Broth has thickened slightly and has a rich aroma, not watery.