Slow Cooker Creamy Chicken and Rice Soup (Edit recipe)

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This slow cooker creamy chicken and rice soup is incredibly simple to make. Made with carrots, celery, onions, mushrooms, chicken, rice, variety of spices, and finished off with cream. Pair this with grilled cheese or crusty bread for dinner on a cold evening!

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PREP TIME

10 minutes

COOK TIME

6 hours

INGREDIENTS

Serves: 6

Ingredients

1 lb Chicken Breast, boneless skinless
2 tsp Salt
1 tsp Black Pepper, freshly ground
.5 tsp Garlic Powder
.5 tsp Dried Parsley
.5 tsp dried Oregano
.5 tsp dried Thyme
.25 tsp White Pepper
2 Bay Leaf
.5 cup Onion, sweet, diced
1 cup Celery, or (3-4 stalks), sliced chopped
1 cup Carrots, diced (about 3 large)
8 oz Crimini Mushrooms, chopped
1 cup Basmati Rice, or long grain rice of choice
4 cups Chicken Broth (Low Sodium)
.5 cup Water
.25 cup Unsalted Butter
.25 cup All Purpose Flour
.75 cup Milk
.25 cup Heavy Cream (Whipping Cream)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the chicken into a 5-quart or larger slow cooker, like this one. Add the salt, pepper, garlic powder, parsley, oregano, thyme, white pepper, and bay leaves. Then, add the onion, carrots, celery, mushrooms, and rice.
Give it a stir, cover and cook on low for 6-8 hours or high for 4-5 hours.
Remove the chicken from the slow cooker. Shred the chicken in to small pieces, then place them back into the slow cooker.
Make the roux: Melt the butter in a saucepan over medium heat. Whisk in the flour until lightly browned, about 1 minute. Whisk in the milk and heavy cream. Let the mixer simmer, whisking often, until thickened, about 5-7 minutes. You know it's down if you dip a spoon in it and the wipe your finger on the back of the spoon and the mixture stays in place.
Add the milk mixture into the slow cooker and give it a stir. Place the cover back on and allow it to cook for an additional 30 minutes. Serve warmu2014 garnish with fresh thyme, if desired.

Notes

Make Ahead & Freezing Instructions: This soup can be frozen for up to 3 months. Allow the soup to cool completely prior to freezing. Thaw overnight in the refrigerator. Milk: Any type of milk works but whole milk will make it the creamiest. Heavy Cream: The heavy cream helps make this recipe creamy. This recipe can easily be made dairy free by swapping the butter with vegan butter, the heavy cream with full-fat coconut milk or heavy cream alternative. Vegetables: Feel free to use any type of vegetables that you prefer or have sitting in the refrigerator. Rice: Your favorite type of rice can be used in this recipe, like basmati or brown rice. Keep in mind that the cook time may vary slightly so just check it during the cooking process. Keywords: crockpot, dinner, slow cooker

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	348
Fat:	19 g
Carbohydrates:	16 g
Protein:	30 g
Cholesterol:	84 g
Sodium:	891 mg
Fiber:	1 g
Sugars:	5 g
Calculated per serving.