Slow Cooker Creamy Chicken and Rice Soup

5 from 4 votes

Slow Cooker Creamy Chicken and Rice Soup

This slow cooker creamy chicken and rice soup is incredibly simple to make. Made with carrots, celery, onions, mushrooms, chicken, rice, variety of spices, and finished off with cream. Pair this with grilled cheese or crusty bread for dinner on a cold evening!

Prep Time10

Cook Time6

Total Time6 10

Course: Dinner

Cuisine: American

Servings: servings

Calories: 390kcal

Author: Christina

Ingredients

1 pound boneless skinless chicken breast
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon white pepper
2 bay leaves
½ cup sweet onion diced
1 cup sliced or chopped celery 3-4 stalks
1 cup carrots diced (about 3 large)
8 ounce mushrooms chopped
1 cup uncooked long grain rice
4 cups low sodium chicken broth
½ cup water
¼ cup unsalted butter
¼ cup all-purpose flour
¾ cup milk
¼ cup heavy cream

Instructions

Place the chicken into a 5-quart or larger slow cooker,
. Add the salt, pepper, garlic powder, parsley, oregano, thyme, white pepper, and bay leaves. Then, add the onion, carrots, celery, mushrooms, rice, water, and chicken broth.
Give it a stir, cover and cook on low for 6-8 hours or high for 4-5 hours.
Remove the chicken from the slow cooker. Shred the chicken in to small pieces, then place them back into the slow cooker.
Make the roux: Melt the butter in a saucepan over medium heat. Whisk in the flour until lightly browned, about 1 minute. Whisk in the milk and heavy cream. Let the mixer simmer, whisking often, until thickened, about 5-7 minutes. You know it's down if you dip a spoon in it and the wipe your finger on the back of the spoon and the mixture stays in place.
Add the milk mixture into the slow cooker and give it a stir. Place the cover back on and allow it to cook for an additional 30 minutes. Serve warm— garnish with fresh thyme, if desired.

Notes

Make Ahead & Freezing Instructions: This soup can be frozen for up to 3 months. Allow the soup to cool completely prior to freezing. Thaw overnight in the refrigerator.
Milk: Any type of milk works but whole milk will make it the creamiest.
Heavy Cream: The heavy cream helps make this recipe creamy. This recipe can easily be made dairy free by swapping the butter with vegan butter, the heavy cream with full-fat coconut milk or heavy cream alternative.
Vegetables: Feel free to use any type of vegetables that you prefer or have sitting in the refrigerator.
Rice: Your favorite type of rice can be used in this recipe, like basmati or brown rice. Keep in mind that the cook time may vary slightly so just check it during the cooking process.

Nutrition