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Slow Cooker Cream of Chicken and Rice Soup

by Skinny Ms.

Slow Cooker Cream of Chicken and Rice Soup

This spin on classic creamy chicken and rice soup is a big favorite. It’s comforting with soft, chewy grains of brown rice and a creamy, herby broth.  It’s filled to the brim with tender bites of chicken, carrots, potatoes, celery and onion.

Because it’s a slow cooker recipe, it’s easy to turn on low before starting your day and to simply ladle into bowls for dinner, after returning home. Kids like it too!

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Slow Cooker Cream of Chicken and Rice Soup

Slow Cooker Cream of Chicken and Rice Soup

Yields: 8 Servings | Serving Size: 1 Cup | Calories: 180 | Previous Points: 4 | Points Plus: 4 | Total Fat: 5 | Saturated Fat: 2 | Trans Fat: 0 g | Cholesterol: 45 mg | Sodium: 339 mg | Carbohydrates: 13 g | Dietary Fiber: 2 g | Sugar: 1 g | Protein: 17 g


  • 1/2 cup long grain brown rice (this is not the quick type of rice)
  • 3 carrots, peeled and sliced
  • 1 large potato, cut into 1" 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
  • 1/2 teaspoon kosher or sea salt, more or less to taste
  • 2 fresh sprigs thyme, stems removed
  • 1 pound boneless, skinless chicken breast....about two breast filets, cut into 1" pieces
  • 4 cups chicken broth, low sodium, fat free
  • 1 cup milk (I used 1%, skim is not recommended for this recipe)


Note: If you prefer a more subtle onion flavor, saute diced onion in 1 tablespoon olive oil until tender, about 5 minutes. Add to slow cooker.

Add all ingredients, except milk and cornstarch, to the slow cooker and stir to combine. Cover and cook on low 6 to 8 hours, or until chicken is cooked and carrots and rice are tender.

Before turning off the slow cooker, add the milk and stir to combine. Cook about additional 10 minutes.

If a thicker soup is preferred: whisk together the milk with 1 tablespoon cornstarch. Add the milk mixture and stir. Cover, and continue cooking until soup has thickened, about 10 minutes.


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42 Responses to Slow Cooker Cream of Chicken and Rice Soup

  • Donna says:

    Made this tonite. It's really yummy. I used frozen chicken breast, so I couldn't dice the meat. Turns out the chicken is so tender, it just falls apart when the soup is done. Very good recipe. Thanks!

  • Jamie says:

    I actually have all the ingredients on hand except the black rice. Do you think brown rice would work?

  • Johanna says:

    LOVE LOVE LOVE this recipe, even my picky husband loves it;) Great to come home to on a cold snowy day!

  • Teri says:

    This soup is very tasty, but one word of warning: If you use black rice, rinse it well — REALLY WELL. If you don't, you may end up with purple soup like I did! I bought a mesh strainer for a more thorough rinsing, but my second batch of soup still had a slight purple tinge to it. Not as bad as the first time, but noticeable nonetheless. Maybe it was the type of black rice I used, which was Lotus Foods Organic Forbidden Black Rice. I may switch to long-grain wild rice next time. That being said, hubby and I both loved the flavor of this soup.

  • Karen says:

    Another winner! So many great recipes on your site. It's especially nice that I don't have to "build a recipe" to get the WW points. Thank you for that!

  • Dee says:

    is the rice cooked before?

  • Laura says:

    Made this last night and it was fantastic! A must for your soups collection. Handy as I started it in the morning and got held up out with my grandkids. When I arrived home late it was still warming in the crockpot. Saved the day.

  • Christy says:

    You had me until the milk portion. At what point are people going to get their heads out of the ground and understand that low fat milk and skim milk are NOT healthy and actually make us GAIN. You want to lose weight, you drink WHOLE milk and even better for your body, RAW WHOLE milk. People really need to do research. Nothing about low fat/skim milk will help a person lose weight.

    • LRM says:

      Maybe once dieticians and doctors stop pushing it down people's throats…people shouldn't have dairy to begin with. Don't I cringe when I go to the grocery store and the dietician has signs up recommending low fat this low fat that. Get with the times people

  • Theresa says:

    So, don't put it in. Or use whole milk. Good. Luck :)

  • samantha says:

    can i use white rice?

  • Robin says:

    I enjoyed this! The milk and cornstarch made it just creamy enough. I added lemon juice and zest to give it a little more flavor. Cooked on high for 4 hours to cut down on time and it seemed to work fine.

  • Brooke says:

    I cooked this last night and it didn't turn out well. I am thinking I overcooked it maybe? Is it possible to overcook this meal in a crock pot? It is really mushy and unflavorful :(

    • SkinnyMs says:

      Brooke, sorry you didn’t like the recipe! You’ll need to add at least 1/2 teaspoon salt to bring the flavors forward in most soups and stews. I'm not sure if you already did that, but that might help. A good amount of ground pepper is also important. The rice in this soup does come out soft. If long grain rice is used, it might come out less soft than your results. Another option is to cook for less time. Hope that helps;)

      • michelle says:

        I suggest adding brown rice after the first two hrs of chicken cooking in crockpot. Proceed as recipe suggests. I omitted the garlic and added just 2 tsp finely chopped sweet onion, didnt have fresh thyme so used dry. came out delicious didnt even have to add cornstarch as it thickened self with rice. I garnished it with fresh chopped parsely. This is a keeper!!!!

  • Vicky pelletier says:

    Im cooking this tonight and there seems to be white film like on top?? Will it eventually be a clear soup??

    • SkinnyMs says:

      Vicky Pelletier, With soups in general, it is always a good idea to skim the foam from the top with a slotted spoon or other utensil, however, you can also stir it into the soup to incorporate. In this case, it's probably the dairy and you can either skim the top or stir the soup to incorporate.

  • danielle says:

    can i use an alternate milk (like almond or flax milk?)

  • jrpkjp says:

    I bought a black rice mix from Trader Joe's and should have listened to the previous posts warning….my soup was purple too. I checked the entire package and it didn't mention anything about rinsing the rice, but from now on I'll know. The family was bummed, as the soup smelled fantastic! I'll give it another try soon.

  • Kate says:

    I've intended to make this three times now, but keep getting pulled away from my house in the a.m. I guess I'm not a good crockpot candidate! 😉 Do you think this can just be made in a pot on the stovetop? Thanks, it looks great!!

  • Cathy says:

    What about using fat free half & half ??

  • Amanda says:

    I'm reading the comments, and they keep saying the recipe calls for black rice, but the recipe I see says long grain brown rice… did it change or am I missing something?? Anyways trying this tonight for my family, as I'm working really late, so hopefully it's good! If not they're on their own haha.

  • Katie says:

    Would this soup work to freeze? I'm going out of town this weekend and not getting home until late Sunday, would love to make Friday before leaving and freezing for the weekend to come home to dinner for the week!

  • Diana says:

    I wonder if I could use almond milk????

  • Jehana says:

    Would it work if I were to omit the corn starch? I have all the ingredients on hand except that.

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