Slow Cooker Chicken & Rice Soup (Low-Spoon Comfort Classic)

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There are some nights when even the thought of standing at the stove feels impossible. If you live with chronic illness, you know those days all too well — the flare days where your spoons are already spent, but your family (and your body) still needs something warm and nourishing. 

That’s why I love this Slow Cooker Chicken & Rice Soup. It’s cozy, comforting, and practically cooks itself. With a few pantry staples and a slow cooker, you can have a hearty meal on the table without hovering over a pot or using up precious energy. 

Why This Soup Is Perfect for Spoonies 

• Dump-and-go simplicity: Everything goes straight into the slow cooker. No fancy steps, no endless stirring. 

• Minimal chopping: You can use pre-chopped or frozen veggies if that’s easier. 

• Comfort in a bowl: It’s warm, filling, and exactly the kind of food your body craves when you’re not at your best. 

• Flexible & forgiving: Swap ingredients, skip steps, or let it cook a little longer — this recipe won’t punish you for it. 

• Family-friendly: Even picky kids love it, which makes life a little simpler. 

If you’ve ever had a night where boxed mac & cheese felt like a victory dinner (no shame in that, by the way), this soup is a step up — with about the same level of effort. 

Ingredient Notes 

Here’s what you’ll need — and how you can adjust based on spoons, budget, or what’s already in your pantry: 

• Chicken (1 lb breasts or thighs): Breasts make the soup leaner, while thighs add more flavor and stay juicier. Use whichever you have on hand. 

• Chicken broth (6 cups): Store-bought works perfectly, but if you’ve got homemade in the freezer, even better. 

• Rice (1 cup uncooked long-grain white): White rice cooks evenly in the slow cooker. Brown rice takes longer and may change the texture, so adjust if using. 

• Veggies: Carrots, celery, and onion are the classic trio. Fresh, frozen, or even canned will work — don’t stress. 

• Garlic: Fresh minced cloves add depth, but garlic powder works just fine. 

• Seasonings: Thyme + parsley are my go-tos, but you can play with rosemary, bay leaves, or Italian seasoning. 

• Optional add-ins: A squeeze of lemon at the end brightens it up beautifully. 

✨ Spoonie Shortcut: Frozen chopped onions + bagged mirepoix mix will save you at least 10 minutes of prep and a whole lot of energy. 

Step-by-Step Instructions 

Step 1 – Load the slow cooker 

Place chicken, broth, rice, carrots, celery, onion, garlic, and seasonings into your slow cooker. Give it a quick stir to combine. 

💡 No energy for chopping? Toss in a bag of frozen mixed veggies. Dinner will still turn out amazing. 

Step 2 – Cook 

Cover with lid. Cook on low for 6–7 hours or high for 3–4 hours. 

The beauty of this recipe is that it’s nearly impossible to mess up. If you forget about it for an extra hour, it’ll still taste great. 

Step 3 – Shred & finish 

Once the chicken is cooked through, remove it from the slow cooker and shred with two forks (or just chop roughly if that’s easier). Stir the chicken back in. 

Squeeze in lemon juice, taste, and adjust seasonings before serving. 

Substitutions & Variations 

This recipe is wonderfully flexible. A few ways you can switch it up: 

• Swap the grain: Use orzo or small pasta instead of rice. 

• Make it creamy: Stir in ½ cup heavy cream or coconut milk before serving. 

• Add extra veggies: Toss in frozen peas, corn, or spinach during the last 15 minutes. 

• Use turkey: Leftover Thanksgiving turkey works beautifully in place of chicken. 
  

FAQs 

Can I use pre-cooked rice? 
Yes — just stir it in about 20 minutes before serving so it doesn’t get mushy. 

Can I make this dairy-free? 
Absolutely. Just skip the optional cream or use coconut milk instead. 

Can I freeze chicken & rice soup? 
Yes, but rice does get softer after thawing. If you plan to freeze, cook the soup without rice and add freshly cooked rice when reheating. 

Serving Suggestions 

• Serve with crackers, crusty bread, or a grilled cheese if you’ve got the spoons. 

• Add a squeeze of lemon or sprinkle of parmesan for extra flavor. 

• Portion into mugs instead of bowls for ultimate couch-day coziness. 

Spoonie Tips 

Because this blog is all about making life easier when energy is low, here are my favorite shortcuts for this recipe: 

• Keep frozen chopped onions + mirepoix in the freezer. 

• Stock up on jarred minced garlic. 

• Double the batch on a “good” day and freeze half. Future you will be grateful. 

• Shred chicken with a hand mixer in seconds (if you’ve got the energy to wash beaters after). 

Storage & Freezer Tips 

• Fridge: Store leftovers in airtight containers for 3–4 days. 

• Freezer: Portion into freezer bags or containers for up to 3 months. Label with date so you don’t forget. 

To reheat: thaw overnight in the fridge or reheat directly from frozen on the stovetop/slow cooker with a splash of broth. 

More Flare-Day Recipes You’ll Love 

(coming soon) 

• One-Pot Creamy Pasta with Veggies 

• Sheet Pan Lemon Garlic Chicken & Potatoes 

• 15-Minute Tuna Salad Wraps