Slow Cooker Creamy Chicken and Rice Soup

Slow Cooker Creamy Chicken and Rice Soup

Course Main Course, Soup
Cuisine American
Keyword Chicken, rice, soup
Prep Time 5 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 35 minutes
Servings 8 servings
Calories 332 kcal
Author Jennie Duncan


  • 2 breast Boneless and Skinless Chicken Breast
  • 3/4 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
  • 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


  1. 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.

  2. 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. 

  3. Serve and enjoy! (Optional: I served mine with fresh chopped parsley as garnish)

Recipe Notes

 *Recipe updated 3/5/2018

Nutrition Facts
Slow Cooker Creamy Chicken and Rice Soup
Amount Per Serving
Calories 332 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g40%
Cholesterol 89mg30%
Sodium 588mg25%
Potassium 596mg17%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 3g3%
Protein 22g44%
Vitamin A 3145IU63%
Vitamin C 4.6mg6%
Calcium 92mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.