Name: Cream of Chicken and Rice Soup Crock Pot Recipe
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 1/2 cup long grain brown rice; 3 carrots (peeled and sliced); 1 large potato (cut into 1-inch cubes); 1 stalk celery (diced); 1 yellow or sweet onion (diced); 2 cloves garlic (minced); 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 1/2 teaspoon kosher or sea salt (adjust to taste); 2 sprigs fresh thyme (stems removed); 1 pound boneless, skinless chicken breast (cut into 1-inch pieces); 4 cups chicken broth (preferably bone broth); 1 cup milk (1%, skim not recommended); 1 tablespoon cornstarch

If you’re craving a hearty, comforting soup that practically cooks itself, this Cream of Chicken and Rice Soup Crock Pot Recipe is about to become your new best friend. Imagine tender chicken, wholesome long grain brown rice, and a medley of fresh veggies simmered slowly to create a creamy, flavorful bowl that warms you from the inside out. It’s the perfect cozy meal for chilly evenings or anytime you want a nourishing, satisfying dish with minimal fuss.

This recipe is not only easy to throw together but also packed with wholesome ingredients that bring a delightful texture and flavor combo. Whether you’re meal prepping for the week or looking for a slow cooker recipe to impress your family without standing over the stove, this soup hits all the right notes. Plus, it’s versatile enough to customize based on what you have on hand or your dietary needs.

Why This Recipe Belongs in Your Rotation

This Cream of Chicken and Rice Soup is a one-pot wonder that combines convenience with comfort food vibes. The slow cooker does all the heavy lifting, allowing flavors to deepen as the rice slowly absorbs the savory broth and tender chicken. It’s a balanced meal in a bowl—protein, veggies, and whole grains all in one.

What makes this recipe stand out is the use of long grain brown rice—not the quick-cooking type—giving it a nuttier flavor and a pleasing bite that holds up beautifully during the slow cooking process. The addition of fresh thyme and a hint of crushed red pepper flakes adds layers of warmth and subtle spice without overwhelming the palate. It’s a nourishing bowl you’ll want to make again and again.

If you love creamy chicken dishes, you might also want to check out my Slow Cooker Creamy Chicken Stew for another cozy meal idea.

The Essentials

1/2 cup long grain brown rice: Essential for texture and nutrition. Avoid quick-cooking rice for best results.
3 carrots, peeled and sliced: Adds natural sweetness and color.
1 large potato, cut into 1-inch cubes: Adds heartiness and creaminess when cooked down.
1 stalk celery, diced: Provides a subtle crunch and savory depth.
1 yellow or sweet onion, diced: Brings a mild sweetness and aromatic base.
2 garlic cloves, minced: Adds a punch of flavor.
1/2 teaspoon black pepper: For seasoning and slight heat.
1/4 teaspoon crushed red pepper flakes: Optional, for a gentle kick.
1/2 teaspoon kosher or sea salt: Adjust to taste for perfect seasoning.
2 fresh sprigs thyme, stems removed: Adds earthy, herbal notes.
1 pound boneless, skinless chicken breast, cut into 1-inch pieces: The protein star of the show.
4 cups chicken broth (preferably bone broth): The flavorful liquid that ties everything together.
1 cup milk (1%, skim not recommended): For creaminess without heaviness.
1 tablespoon cornstarch: To thicken the soup for that perfect creamy texture.

Kitchen Gear Checklist

Crock pot or slow cooker: The essential appliance for slow, hands-off cooking.
Cutting board and sharp knife: For prepping veggies and chicken.
Measuring cups and spoons: To ensure accurate ingredient portions.
Mixing bowl: Useful for combining cornstarch and milk before adding to the soup.
Wooden spoon or spatula: For stirring without scratching your slow cooker.
Small bowl or cup: To mix the cornstarch slurry.
Ladle: For serving up that warm, comforting soup.

Method: Cream of Chicken and Rice Soup Crock Pot Recipe

Step 1: Prep Your Ingredients

Start by peeling and slicing the carrots, dicing the celery and onion, and cutting the potato into 1-inch cubes. Mince your garlic cloves and cut the chicken breasts into bite-sized pieces. Having everything prepped makes the assembly smooth and stress-free.

Step 2: Combine Ingredients in the Crock Pot

Place the brown rice, carrots, potato, celery, onion, garlic, black pepper, crushed red pepper flakes, salt, and thyme into your slow cooker. Add the cubed chicken on top, then pour in the chicken broth. Give everything a gentle stir to distribute the seasonings but avoid stirring too much to keep the chicken pieces intact.

Step 3: Slow Cook

Cover and cook on low for 6-7 hours or on high for 3-4 hours. The long cooking time allows the brown rice to fully cook and the flavors to meld beautifully. The chicken will become tender and juicy, and the veggies will soften perfectly.

Step 4: Add Milk and Thicken

About 30 minutes before serving, stir in the milk. In a small bowl, mix the cornstarch with a little cold water to create a slurry, then stir this into the soup. This will thicken the broth, giving you that luscious creamy texture you expect from a classic cream of chicken soup.

Step 5: Final Stir and Serve

Give the soup a final stir to evenly distribute the thickened broth. Taste and adjust salt and pepper as needed. Remove the thyme sprigs, ladle into bowls, and enjoy your warm, comforting meal.

Customize for Your Needs

Dairy-Free Option: Substitute the milk with unsweetened almond or oat milk and use arrowroot powder instead of cornstarch for thickening.
Spice Level: Omit the crushed red pepper flakes for a milder version or add a pinch of smoked paprika for smoky depth.
Vegetarian Variation: Replace chicken with hearty mushrooms and use vegetable broth instead of chicken broth.
Rice Swap: For a quicker cook time, use brown rice that requires less cooking time, but beware it may alter the texture slightly.
Extra Creaminess: Stir in a dollop of plain yogurt or cream cheese just before serving.

Mistakes That Ruin Cream of Chicken and Rice Soup Crock Pot Recipe

Using Quick-Cooking Rice: This can turn mushy and gummy during the long cook time. Stick to long grain brown rice for the best texture.
Skipping the Cornstarch Slurry: Without thickening, your soup might be too watery and lacking that creamy consistency.
Adding Milk Too Early: Milk can curdle if cooked for too long, so always add it near the end of cooking.
Overcrowding the Crock Pot: Make sure your slow cooker is large enough to hold all ingredients with some space to avoid uneven cooking.
Ignoring Seasoning Adjustments: Taste and tweak salt and pepper at the end to avoid blandness.

Store, Freeze & Reheat

This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of milk or broth to loosen the soup if it thickens too much during storage.

Ask & Learn

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add a bit more richness and remain tender and juicy in the slow cooker. Just be sure to use boneless, skinless thighs cut into similar-sized pieces for even cooking.

Is it okay to use quick-cooking rice if I’m short on time?

Quick-cooking rice tends to become mushy in a slow cooker since it cooks faster than the rest of the ingredients. For best results, stick with the long grain brown rice as called for in the recipe.

Can I make this soup in an Instant Pot?

Yes, you can! Use the sauté function to soften the veggies first, then add all ingredients and cook on high pressure for about 20 minutes. Use the natural release and add the milk and cornstarch slurry at the end, cooking on sauté until thickened.

What can I substitute for chicken broth?

If you don’t have chicken broth, vegetable broth or a well-seasoned bone broth work wonderfully. Bone broth adds extra depth and nutrients, but any flavorful broth will do.

Serve with These

Cheesy Chicken Broccoli Rice Casserole – A perfect side or next-day meal companion.
Creamy Chicken Mushroom Rice Skillet – Another creamy, comforting rice and chicken dish to try.
Crusty bread or garlic knots – Great for dipping and soaking up every last drop.
Simple green salad – Adds freshness and crunch to balance the creamy soup.

That’s a Wrap

There you have it—a soul-warming, easy-to-make Cream of Chicken and Rice Soup that’s perfect for busy days or when you need a little extra comfort food in your life. The slow cooker does the magic, melding wholesome ingredients into a creamy, delicious meal that’s satisfying and nourishing.

Feel free to play around with the recipe to fit your tastes and pantry staples. Whether you stick to the classic or customize it with your favorite veggies or seasonings, this recipe is sure to become a go-to in your meal rotation. Cozy up with a bowl of this soup and enjoy every spoonful!