Okay, friends, let me tell you about the coziest, most comforting meal you’ll ever make: my *Creamy Chicken & Rice Slow Cooker Soup*! Seriously, this soup is like a warm hug in a bowl, perfect for those chilly evenings when you just want something easy and delicious. I stumbled upon this recipe years ago when I was a busy mom trying to juggle work, kids, and, well, everything! I needed something I could toss in the slow cooker in the morning and have dinner ready when we were all starving at the end of the day.
I’ve tweaked and perfected this recipe over time, and trust me, it’s a winner. It’s so simple, you practically just “dump and go,” as they say, which makes it a fantastic choice for busy weeknights. The best part? It’s incredibly flavorful and satisfying. You know how some slow cooker recipes can be a little…bland? Not this one! This *Creamy Chicken & Rice Slow Cooker Soup* is rich, creamy, and packed with savory goodness. It’s become a family favorite, and I know you’re going to love it too!
Ingredients for Delicious Creamy Chicken & Rice Slow Cooker Soup
Alright, let’s get down to the good stuff! To make this amazing *Creamy Chicken & Rice Slow Cooker Soup*, you’ll need 1.5 pounds of boneless, skinless chicken breasts. Then, grab 1 cup of uncooked long-grain rice. You’ll also need 1 large onion, chopped, plus 2 carrots, also chopped. Toss in 2 stalks of celery, chopped, too. For the liquid, use 4 cups of chicken broth. Don’t forget 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. And finally, the secret ingredient for creaminess: 1 cup of heavy cream!
Step-by-Step Instructions: How to Make Creamy Chicken & Rice Slow Cooker Soup
Preparing the Chicken & Vegetables
Okay, so first things first! You’re going to want to get your slow cooker ready. Then, just toss those lovely chicken breasts right into the bottom. Next, add in that chopped onion, the carrots, and the celery. Easy peasy, right? Now, pour in your chicken broth. Make sure those veggies are mostly submerged – it helps them get all nice and soft. After that, sprinkle in the thyme, salt, and pepper. That’s it for the prep work, friends. You can do this!
Slow Cooking to Perfection
Now, for the magic! You have two options here. If you’re in a hurry, set your slow cooker to high for 3-4 hours. But, honestly, I think the low and slow method is the way to go. Cook it on low for about 6-8 hours. The longer it cooks, the more the flavors meld together, and the more tender that chicken becomes. Trust me, it’s worth the wait! Just make sure that chicken is cooked all the way through before you move on – you want it to shred easily.
Finishing Touches and Serving Your Creamy Chicken & Rice Slow Cooker Soup
Once the chicken is cooked, carefully take it out of the slow cooker and shred it with two forks. Then, stir that uncooked rice right into the soup. Now, here’s the key: cook the rice until it’s perfectly tender, usually about 1-1.5 hours on low. Finally, stir in that glorious heavy cream. Give it a good mix, let it heat through, and then… it’s time to eat! I love to garnish mine with fresh parsley before serving. It just makes it look so pretty and tastes amazing!
Why You’ll Love This Creamy Chicken & Rice Slow Cooker Soup
Honestly, where do I even begin? This *Creamy Chicken & Rice Slow Cooker Soup* is just the best, and here’s why:
- It’s a total dump-and-go dream! Seriously, minimal prep and maximum flavor.
- The creamy, dreamy texture is pure comfort food bliss.
- The chicken gets so tender, it practically falls apart.
- It’s a great way to sneak in some extra veggies, too!
- Leftovers? Even better the next day! (If there are any left, that is…)
Seriously, this soup is a lifesaver on busy days. It’s warm, it’s filling, and it just makes everyone happy!
Ingredient Notes and Possible Substitutions
Okay, let’s chat about a few things! First, about the chicken: I always use boneless, skinless breasts because they shred so nicely. You could totally use chicken thighs if you prefer – they’ll be just as delicious! Just make sure you shred them up after they’re cooked. Next, the rice! I use long-grain because it holds its shape pretty well. If you only have another kind of rice on hand, like brown rice, you might need to adjust the cooking time a bit, so keep an eye on it.
And the heavy cream? That’s what makes this soup sing! But if you’re watching your calories, you could use half-and-half or even milk. The soup won’t be quite as rich, but it’ll still be super tasty. Don’t be afraid to experiment, friends! That’s the fun of cooking!
Frequently Asked Questions About Creamy Chicken & Rice Slow Cooker Soup
I know you probably have some questions, so let me try to answer a few of the most common ones I get! After all, I want your *Creamy Chicken & Rice Slow Cooker Soup* experience to be absolutely perfect. Don’t be shy; if you’re wondering something, chances are someone else is too! So, here we go…
Can I Use Pre-Cooked Chicken in This Recipe?
Absolutely! If you’ve got some leftover cooked chicken – maybe from a roasted chicken or rotisserie chicken – you can totally use it in this recipe. Just skip the first step where you cook the raw chicken. Add the cooked, shredded chicken during the last 30 minutes of cooking time, along with the rice and heavy cream. This makes it a super quick and easy meal – perfect for those “dump and go” nights!
What If I Don’t Have Heavy Cream?
No problem at all! If you don’t have heavy cream, you can still make this *Creamy Chicken & Rice Slow Cooker Soup* delicious. You can substitute with half-and-half, or even regular milk. It won’t be quite as rich and decadent, but it will still be super tasty and satisfying. Just remember that milk might need a touch of cornstarch to thicken it up a bit.
How Can I Make This Creamy Chicken & Rice Slow Cooker Soup Gluten-Free?
Making this *Creamy Chicken & Rice Slow Cooker Soup* gluten-free is super easy! The recipe is already naturally gluten-free, as long as you use gluten-free chicken broth. Always double-check your broth labels to be sure, as some brands might contain hidden gluten. Serve it up with some gluten-free bread or crackers, and you’re good to go! It’s such a great option for people with dietary restrictions.
Serving Suggestions for Your Creamy Chicken & Rice Slow Cooker Soup
So, you’ve got this amazing *Creamy Chicken & Rice Slow Cooker Soup* bubbling away, and now you’re wondering what to serve with it, right? Well, let me give you some ideas! I love to pair this soup with a crusty baguette for dipping – oh, the crusty bread and that soup are a match made in heaven! A simple side salad with a light vinaigrette is always a good idea, too. Or, if I’m feeling extra, I might whip up some quick garlic bread. Honestly, this soup is a meal in itself, but a little something on the side just makes it even better!
Estimated Nutritional Information for Creamy Chicken & Rice Slow Cooker Soup
Alright, so, I’m no nutritionist, but I can give you a rough idea of what you’re looking at! Keep in mind, this is just an estimate, and it can vary depending on the specific ingredients you use. But, roughly speaking, a serving of my *Creamy Chicken & Rice Slow Cooker Soup* is about 450 calories! There’s around 25g of fat, 25g of protein, and 35g of carbs. It’s so worth it, though!
Print
Yummy! 1-Pot Creamy Chicken & Rice Soup Recipe
- Total Time: 6-8 hours 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This creamy chicken and rice soup is easy to make in your slow cooker. It’s a comforting and flavorful meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked long-grain rice
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Place chicken breasts in the slow cooker.
- Add onion, carrots, celery, chicken broth, thyme, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken from slow cooker and shred with two forks.
- Stir rice into the slow cooker. Cook on low for 1-1.5 hours, or until rice is tender.
- Stir in the shredded chicken and heavy cream.
- Heat through and serve.
Notes
- You can substitute cooked chicken for raw, if you prefer.
- Add more or less vegetables to your liking.
- Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
