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    Home » Recipes » Slow Cooker Creamy Chicken and Rice Soup

    Slow Cooker Creamy Chicken and Rice Soup

    Published: Mar 7, 2019 · Modified: Sep 6, 2021 by Jennie · This post may contain affiliate links

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    The perfect soup ready made right in your slow cooker. This Slow Cooker Creamy Chicken and Rice Soup recipe is made with veggies, chicken, broth, finished with a creamy sauce to make the best soup.

    Slow Cooker Creamy Chicken and Rice Soup ingredients in the slow cooker

    This simple soup recipe is one of my favorites. We just got home from Orlando and they are calling for lots of rain and even some snow this week. I'm missing the warm weather that we had on vacation.

    I will be enjoying this Slow Cooker Creamy Chicken and Rice Soup all cuddled up and counting down the days until summer.

    How to make Slow Cooker Creamy Chicken and Rice Soup:

    This recipe is so simple to make. You just want to add everything to your slow cooker except for your flour and milk.

    That will come in later once your soup is about done. Cover and let it cook. Or until chicken is cooked through and veggies are tender.

    Ladle out of warm broth and place in a small mixing bowl. Add flour and whisk together. Slowly add in half & half and mix until well combined and smooth.

    Add this back into your soup, mix, and allow to cook for an addition 30 minutes. Once it's done serve warm and enjoy!

    Half and Half Substitutes:

    If you don't have half and half you could try milk mixed with heavy cream.

    For a lighter soup, you can use milk in the place of half and half but it will not have the same richness that the half and half does.

    Slow Cooker Creamy Chicken and Rice Soup in a bowl

    How to Freeze this Slow Cooker Creamy Chicken and Rice Soup:

    • Cook soup according to directions
    • Allow soup to cool
    • Ladle soup into a freezer bag.
    • Lay flat in the freezer to freeze.
    • Freeze for up to 3 months.

    How to freeze longer than 3 months:

    If you want to freeze this soup longer then 3 months then skip adding the half and half and flour. When you are reheating start at step 2. Not putting milk into this recipe when freezing will allow it to freeze for up to 6 months.

    How to reheat frozen soup:

    Place your frozen soup in the refrigerator 24 hours before serving to thaw out. Place soup into the slow cooker or on the stove top to reheat. Cook until warm throughout.

    If you love soup as much as I do then make sure to check out a few more of my favorites on these cold days.

    • Cheesy Chicken Fajita Soup
    • Taco Soup
    • Slow Cooker Cheesy Potato Soup
    • Buffalo Chicken Soup
    • Chicken Tortilla Soup
    • Chicken Taco Soup
    Slow Cooker Creamy Chicken and Rice Soup in a white bowl

     Have leftover chicken and rice? Try these recipes next:

    Cheesy Salsa Chicken and Rice: This recipe is a new take on a classic recipe and it quickly became a family favorite. 

    One Pot Cheesy Chicken and Rice: Fewer dishes and more cheese. This recipe is simple to make and simple to clean up. 

    Chicken and Rice Casserole: This recipe is a classic. One my mom made growing up and one now that my kids love. 

    If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.

    I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, tag us or use hashtag #TDOARH

    Slow Cooker Creamy Chicken and Rice Soup

    Slow Cooker Creamy Chicken and Rice Soup

    Jennie Duncan
    The perfect soup ready made right in your slow cooker. This Slow Cooker Creamy Chicken and Rice Soup recipe is made with veggies, chicken, broth, finished with a creamy sauce to make the best soup.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 hrs 30 mins
    Total Time 5 hrs 35 mins
    Course Main Course, Soup
    Cuisine American
    Servings 8 servings
    Calories 332 kcal

    Ingredients
      

    • 2 breast Boneless and Skinless Chicken Breast
    • Âľ cup Instant brown rice
    • 32 oz Chicken Stock
    • 1 cup Celery (chopped)
    • 1 cup Carrots (peeled and sliced)
    • 1 cup White onion (chopped)
    • 1 teaspoon Salt
    • ½ teaspoon Pepper
    • 1 teaspoon Minced garlic
    • 1 teaspoon Dried oregano
    • 1 teaspoon Dried basil
    • ÂĽ cup Unsalted butter
    • ½ cup Flour
    • 2 cups Half & half

    Instructions
     

    • Add everything to your slow cooker except for your flour and milk. Cover and let it cook for 7-8 hours on low or until chicken is cooked through and veggies are tender.
    • Ladle out 1-2 cup(s) of warm broth and place in a small mixing bowl. Add flour and whisk together. Slowly add in half & half and mix until well combined and smooth. Add this back into your soup, mix, and allow to cook for an addition 30 minutes. 
    • Serve and enjoy! (Optional: I served mine with fresh chopped parsley as garnish)

    Nutrition

    Calories: 332kcalCarbohydrates: 23gProtein: 22gFat: 16gSaturated Fat: 8gCholesterol: 89mgSodium: 588mgPotassium: 596mgFiber: 1gSugar: 3gVitamin A: 3145IUVitamin C: 4.6mgCalcium: 92mgIron: 1.7mg
    Keyword chicken and rice soup, Crock-Pot Chicken and Rice Soup, Slow Cooker Creamy Chicken and Rice Soup
    Tried this recipe?Let us know how it was!

     

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    Comments

    1. Pam

      January 26, 2020 at 10:48 am

      A friend of mine brought this to a party, and it was wonderful. Wondering if I can use gluten free flour. I know you mentioned cornstarch would work to thicken as well. Can you recommend how much. I am not sure it would be the same amount as using flour. Thanks so much.

      Reply
      • Jennie

        February 06, 2020 at 7:23 pm

        I would use half the amount of cornstarch to replace the flour.

        Reply
    2. amy e rianhard

      January 04, 2020 at 7:25 pm

      I love this soup! It was super easy ! The flavor was wonderful and not having to cook the chicken first was such a time saver! I used whole milk instead of half and half and it was perfectly delicious! I did notice the instant rice kind of disintegrated. Do you think if i used regular brown rice it would cook enough? I will definitly make this many more times!

      Reply
      • Jennie

        January 05, 2020 at 10:35 am

        Hi Amy! So glad you like the recipe. You could use regular rice but I would add more broth and keep an eye on it. It could need a little more time and absorb more so add more broth as needed when cooking.

        Reply
    3. Lauren

      July 24, 2019 at 4:15 pm

      Can you make this with instant white rice instead of brown?

      Reply
      • Jennie

        July 24, 2019 at 7:12 pm

        Yes! You could use instant white rice the same way.

        Reply
    4. Michelle Berger

      January 29, 2019 at 1:20 pm

      Could I use wholegrain brown rice or jasmine rice instead of instant brown rice?

      Reply
      • Jennie

        January 29, 2019 at 4:14 pm

        Yes, that would work. You just would want to adjust your cooking time it might take a little longer. I don't know how long since I have never tried but I would say check on it every few minutes after the original cooking time is up.

        Reply
    5. Hilary

      October 21, 2018 at 5:40 pm

      6 servings—what is then a serving to you? 2 cups? 1 1/2 cups?

      Reply
      • Jennie

        October 24, 2018 at 10:54 am

        Hi Hilary! I would say this would be at least a 1 1/2 cup serving. It feed my family of 5 with leftovers the next day. I hope you enjoy the recipe!

        Reply
    6. Sarah Meeks

      October 17, 2018 at 6:32 pm

      Do you have to use instant rice? I only have regular. Would it still work?

      Reply
      • Jennie

        October 18, 2018 at 5:12 pm

        Hi Sarah, I think regular will work fine. You just might need to add a little extra cooking time.

        Reply
    7. Brittany

      November 25, 2017 at 5:53 pm

      Can I use quinoa instead of brown rice?

      Reply
      • Jennie

        November 25, 2017 at 9:03 pm

        Yeah I think that would work. Hope you enjoy it Brittany!

        Reply
    8. Kristen Smith

      October 17, 2017 at 8:50 pm

      No problem. I will just make it without the flour next time and add more chicken base and then heavy cream. It turned out better with the cream amd chicken base added, but i will try it without the flour next time.

      Reply
      • Jennie

        October 17, 2017 at 8:52 pm

        Good to know! I will keep that in mind when re-working it! Thank you so much for your honest opinion!!

        Reply
    9. Kristen

      October 15, 2017 at 3:51 pm

      This wasn't flavorful enough for me. I guess i was thinking more along the lines of "cream of" soups. Thinking of trying to warm up left overs and throw in some heavy cream and red pepper flakes. Also i added "better than boullion chicken base." Hoping the cream adds more flavor, too!

      Reply
      • Jennie

        October 17, 2017 at 8:45 pm

        Sorry to hear that Kristen! This was an older recipe of mine that I actually planned on making a few changes to! Hopefully that will help!

        Reply
    10. Erika

      October 12, 2017 at 3:49 pm

      Can you use cornstarch instead of flour for the thickening???

      Reply
      • Jennie

        October 12, 2017 at 6:47 pm

        Yes that should work fine!

        Reply
    11. Hilary

      March 01, 2017 at 7:10 pm

      How would I make this into a freezer meal?
      Thanks!

      Reply
      • Jennie

        March 01, 2017 at 9:33 pm

        Once fully cooked allow to cool completely. Ladle soup into a large freezer bag and lay flat in the freezer. Once frozen you can move it around. When you are ready to serve remove from the bag and put it into a large pot and heat on low. It should be good for up to a month! Hope you enjoy it Hilary!

        Reply
    12. Jennifer

      January 02, 2017 at 11:12 am

      How many servings does this recipe make? I don't see it any where? Soup looks so yummy!

      Reply
      • Jennie

        January 04, 2017 at 12:19 pm

        This recipe should give you 6-8 servings =) Thanks Jennifer I hope you enjoy the recipe.

        Reply
    13. Christa

      September 20, 2015 at 11:08 pm

      Do you chop up the chicken before putting it in?

      Reply
      • Jennie

        September 21, 2015 at 12:28 pm

        No Christa you do not need too cook it or chop it! The chicken should get very tender and just use a fork to shredded it up right in the soup!

        Reply
    14. B @ The Sequin Notebook

      January 08, 2015 at 9:28 pm

      Yum! Nothing beats a delish slow cooker soup on a chilly day!

      Reply

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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