The perfect soup ready made right in your slow cooker. This Slow Cooker Creamy Chicken and Rice Soup is made with veggies, chicken, broth, finished with a creamy sauce to make the best soup.
Slow Cooker Creamy Chicken and Rice Soup
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. 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.
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Soup Recipes:
- Cheesy Chicken Fajita Soup
- Taco Soup
- Slow Cooker Cheesy Potato Soup
- Buffalo Chicken Soup
- Chicken Tortilla Soup
- Chicken Taco Soup
How to make Slow Cooker Creamy Chicken and Rice Soup:
Half and Half Substitutes:
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 then 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 through out.
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: Less 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.
- 2 breast Boneless and Skinless Chicken Breast
- 3/4 cup Instant brown rice
- 32 oz Chicken Stock
- 1 cup Celery (chopped)
- 1 cup Carrots (pealed and sliced)
- 1 cup White onion (chopped)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Minced garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1/4 cup Unsalted butter
- 1/2 cup Flour
- 2 cups Half & half
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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.
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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.
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Serve and enjoy! (Optional: I served mine with fresh chopped parsley as garnish)
*Recipe updated 3/5/2018
Yum! Nothing beats a delish slow cooker soup on a chilly day!
Do you chop up the chicken before putting it in?
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!
How many servings does this recipe make? I don’t see it any where? Soup looks so yummy!
This recipe should give you 6-8 servings =) Thanks Jennifer I hope you enjoy the recipe.
How would I make this into a freezer meal?
Thanks!
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!
Can you use cornstarch instead of flour for the thickening???
Yes that should work fine!
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!
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!
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.
Good to know! I will keep that in mind when re-working it! Thank you so much for your honest opinion!!
Can I use quinoa instead of brown rice?
Yeah I think that would work. Hope you enjoy it Brittany!
Do you have to use instant rice? I only have regular. Would it still work?
Hi Sarah, I think regular will work fine. You just might need to add a little extra cooking time.
6 servings—what is then a serving to you? 2 cups? 1 1/2 cups?
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!