Slow Cooker Cream of Chicken and Rice Soup

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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!

Slow Cooker Cream of Chicken and Rice Soup

Creamy with big flavors, this tasty soup is a great way to bring comfort into your day.
Prep Time10 mins
Cook Time8 hrs 10 mins
Total Time8 hrs 20 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Budget-Friendly, Gluten-Free, Low-Carb, Slow Cooker
Servings: 8 people
Calories: 180kcal
Author: SkinnyMs.


  • 1/2 cup long grain brown rice this is not the quick type of rice
  • 3 carrots peeled and sliced
  • 1 potato large, cut into 1 inch cubes
  • 1 stalk celery diced
  • 1 yellow onion or sweet onion, diced
  • 2 garlic cloves 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 and skinless chicken breast about two breast filets, cut into 1 inch pieces
  • 4 cups chicken broth recommend bone broth
  • 1 cup milk I used 1%, skim is not recommended for this recipe
  • 1 tablespoon cornstarch


  • 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 an 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.


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.


Serving: 1cup | Calories: 180kcal | Carbohydrates: 13g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 339mg | Fiber: 2g | Sugar: 1g
SmartPoints (Freestyle): 4

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65 Comments on "Slow Cooker Cream of Chicken and Rice Soup"

  1. Donna  November 7, 2012

    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!

  2. Jamie  November 24, 2012

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

    • Skinny Ms.  November 25, 2012

      Jamie, Yes…just be sure to use long grain brown rice.

    • Halikbaby  May 30, 2014

      Jamie it calls for brown rice..states so in the recipe.

  3. Johanna  December 2, 2012

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

  4. Teri  January 6, 2014

    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.

  5. Karen  March 11, 2014

    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!

    • SkinnyMs  March 12, 2014

      You're welcome!

  6. Dee  March 12, 2014

    is the rice cooked before?

    • SkinnyMs  March 13, 2014

      No, it's not.

  7. Laura  March 18, 2014

    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.

  8. Christy  April 9, 2014

    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  May 22, 2014

      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

  9. Theresa  May 31, 2014

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

  10. samantha  August 26, 2014

    can i use white rice?

    • SkinnyMs  August 27, 2014

      Samantha, Yes, you can use white rice.

  11. Robin  September 1, 2014

    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.

  12. Brooke  September 8, 2014

    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  September 9, 2014

      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  October 16, 2015

        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!!!!

        • SkinnyMs  October 17, 2015

          Michelle, Thanks so much for the feedback. Happy you enjoyed! 🙂

  13. Vicky pelletier  September 23, 2014

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

    • SkinnyMs  September 23, 2014

      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.

      • michelle  October 16, 2015

        Soup will be opague due to the milk and starch from rice. Not suppose to be a clear soup afterall it is a cream soup

  14. danielle  September 27, 2014

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

    • SkinnyMs  September 29, 2014

      Danielle, Yes, you can.

  15. jrpkjp  October 29, 2014

    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.

    • SkinnyMs  October 30, 2014

      JRPKP, The soup was probably okay to eat.

  16. Kate  November 18, 2014

    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!!

    • SkinnyMs  November 19, 2014

      Kate, Yes you could make this on the stove top or in a shorter amount of time by setting the crockpot to high.

  17. Cathy  December 29, 2014

    What about using fat free half & half ??

    • SkinnyMs  December 29, 2014

      Cathy, You can, but there tends to be preservatives and stabilizers in that, so it's not exactly clean eating.

  18. Amanda  January 14, 2015

    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.

    • SkinnyMs  January 15, 2015

      Amanda, Long grain brown rice is correct but black would work too. Do let us know how it turned out:)!

  19. Katie  February 5, 2015

    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!

    • SkinnyMs  February 6, 2015

      Katie, Yes this soup freezes very well. Cool it to room temperature and store in an airtight container first!

  20. Diana  February 24, 2015

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

    • SkinnyMs  February 25, 2015

      Diana, You could try and let us know how it goes! It should be okay.

  21. Jehana  April 2, 2015

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

    • SkinnyMs  April 3, 2015

      Jehana, Yes, it will work. Cornstarch makes the soup thicker though. Instead you can add a bit of flour.

      • michelle  October 16, 2015

        I didnt add either. The milk made it creamy and the rice thickened it to perfect consistency

  22. Mary  December 29, 2015

    Can quick barley (the kind that cooks in 10 minutes) be substituted for the rice and be added to the slow cooker later in the cook time? I am not particularly a fan of brown rice (or rice of any kind). Thank you!

    • Melissa Florero  January 3, 2016

      Mary, Yes quick barley should work well as a substitute add towards the end of cook time.

  23. april  January 6, 2016

    Hi! planning on making this for my family of 4 tonight. I only have long grain short rice, will this effect anything such as the time I add rice? I am new at the crock pot meals so I am not sure of time and temps. Am I able to do this soup on High for 4 hours instead? WIll the rice still cook well if I am cooking on high for 4 hours? Also, not sure if I am going to use cornstarch–I am not opposed to it, just wondering how thick it will be with it. If I only do the milk will it still be pretty creamy? I also dont have celery, hope that doesnt dilute the flavor too much

    • Gale Compton  January 6, 2016

      The short grain rice should be fine. If you’re going to be at home while it’s in the slow cooker, I would recommend
      adding the rice in the 3rd hour. Cooking on high 4 hours might make the rice mushy. Yes, all milk will make it yummy.

      Regarding the cornstarch, wait until the soup is ready then check to see if it’s your desired thickness. If not, add the cornstarch.

      Keep us posted, we’d love to hear how it turned out. 🙂

  24. Jenny  October 24, 2016

    Hi I know i am a few years late but was wondering if I can just put in the milk with the rest of the ingredients. I am usually out of my house by 8:30 am and back by 7pm and I am looking for recipes to just put in the slow cooker and leave. My slow cooker also has the timers which help.

    Thank you!

    • Nichole Furlong  October 24, 2016

      Hi Jenny,

      Unfortunately you cannot add the milk with the rest of the ingredients. Cooking milk (or other dairy) in the crock pot for such a long time will cause the dairy to curdle. There’s also a higher probability of scorching the soup.

  25. Michelle  October 29, 2016

    Hi I just went to the store and could not find long grain brown rice so I got uncle Ben’s whine grain brown rice will that work and do I put it in in the beginning as the recipe calls for or at a later time to avoid rice getting mushy?

    • Nichole Furlong  October 29, 2016

      Michelle, putting the rice in at a later time would be best. It might be better to cook the rice separately and stir it into the soup before serving to avoid any mushy-ness.

  26. Alicia  November 13, 2016

    Can Orzo be used rather than rice? If so, how long would you recommend cooking that?

    • Gale Compton  November 14, 2016

      Alicia, Sure! I would add the orzo about 10-15 minutes before turning off the slow cooker. 🙂

  27. Erin  December 7, 2016

    I made this today and was so looking forward to it. Until I arrived home and found that my broth had entirely cooked off and I was left with a very mushy casserole. Suggestions? It cooked for 8 hours on low!!

    • Gale Compton  December 9, 2016

      Erin, Liquid doesn’t generaly evaporate from the slow cooker, even after 8 hours or more. There’s plenty of broth so I’m just not sure what happened. I would suggest next time adding additional broth, up to 6 cups total should be fine.

  28. Leanne  February 4, 2017

    So is 1/2 cup of rice enough? I add another 1/2 cup bc it doesnt seem to be enough

    • Gale Compton  February 5, 2017

      Leanne, Another 1/2 cup works as well. It’s really a personal preference. 🙂

  29. Erika  October 19, 2017

    This works great with Unsweetened Almond Milk with little corn starch.

  30. Lenore  January 28, 2018

    Why does it have cornstarch in the instructions but not in the list of ingredients? How much cornstarch should be used?

    • Gale Compton  January 28, 2018

      Lenore, 1 tablespoons combined with the milk. Please see updated recipe. 😉

  31. Barbara  July 27, 2018

    I made this several times. Really good recipe. I didn’t thicken it left it as was felt it was thicken enough. I will make it again. thanks

    • Nichole Furlong  July 28, 2018

      We’re so glad you enjoyed the recipe, Barbara!

  32. Haili Armbruster  January 17, 2019

    Mine came out very peppery! Not sure if it’s the pepper or the red pepper flakes? Suggestions? I’m new to cooking…. but other than that this is still delicious!! Thx

    • Gale Compton  January 18, 2019

      Haili, The recipe calls for 1/2 teaspoon black pepper
      and 1/4 teaspoon crushed red pepper flakes. Both salt and black pepper can be reduced according your personal taste. 🙂
      Welcome to the world of cooking. You’re in the right place, Haili. 🙂

  33. Marilyn  May 19, 2020

    How long in an instant pot?

    • Nichole Furlong  May 26, 2020

      Hi Marilyn, you can follow the instructions for this recipe and instead cook for about 20 min on high pressure in the Instant Pot.


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