Slow Cooker Chicken and Rice Soup 

slow cooker chicken and rice soup recipe

Slow Cooker Chicken and Rice Soup is one of those quintessential meals for the fall and winter months. It’s a delicious comfort food that is healthy and very easy to whip up! It give the same satisfaction as chicken noodle soup, but it’s gluten free and honestly it’s just easier.  

I’m not going to lie. I am one of those strange people who gets so much satisfaction from roasting a whole chicken, and then using the carcass to make chicken stock and then using the stock for a soup. There is something so gratifying about getting all you can out of that chicken with as little waste as possible. I also get whole chickens from my favorite local farm ( and I know the chickens live a happy life pecking around in the sunshine, the way it’s supposed to be. But I digress… even though I enjoy cooking that way, I also work full time and have a baby and a toddler. So a lot of days, aint nobody got time for dat.

This Slow Cooker Chicken and Rice Soup recipe is a perfect throw together FAST dinner with minimal prep work. Also, you can totally use frozen chicken breasts for it. How often have you thought oh CRAP, I forgot to defrost the chicken. What am I going to make dinner?? By the way, you can definitely use frozen chicken breasts in the slow cooker. I used to wonder about that. Age old mystery solved. 

If you’re not already buying organic frozen chicken breasts, you need to start. I usually pick them up at Trader Joe’s and keep them in my freezer to have on hand. This is a cost effective way to feed your family organic food. This bag was less than $15 for 2.5 lbs of chicken breasts (or about 6 breasts). With the USDA organic label, I feel good knowing the chickens weren’t fed GMOs and there are no antibiotics or growth hormones used. 

 While I’m on the subject of Trader Joe’s, I also love the frozen organic brown rice. The box has 3 individually packaged 10 oz portions and it comes in handy all the time. Several retailers sell these, so look in the freezer section at your favorite store. 

This slow cooker chicken and rice soup recipe is great for those families on a budget who want to eat organic. Try it out and let me know what you think! 


3-4 frozen chicken breasts 

1 small onion, roughly chopped 

4 celery stalks, chopped

20-30 baby carrots, halved 

4 cups or 1 quart organic chicken broth

2 cups water

1 10 oz frozen organic rice packet 

1 tsp kosher salt

2 tsp Italian seasoning

1/4 tsp cracked black pepper 

1. Chop your veggies. Throw them in the slow cooker with your frozen chicken breasts and spices. 

2. Pour your chicken broth and water over your chicken and veggies. 

3. Cook on high for 3-4 hours or low for 8-9 hours. 

4. Shred chicken with 2 forks. 

5. Add frozen rice packet (still frozen) and turn the crockpot to the warm setting. Let it sit for at least 10 minutes before serving. 

Side note: I tried to strain the chicken and vegetables for my 3 year old to try and keep my kitchen semi-clean. She forced me to give her the broth anyway. Ha, nice try mom! 

117 thoughts on “Slow Cooker Chicken and Rice Soup ”

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