Creamy Chicken & Rice Soup (Slow Cooker)

Servings: 8


1/2 cup long grain brown rice

3 carrots, peeled and sliced

1 large potato, cut into one″ cubes

1 stalk celery, diced

1 yellow or sweet onion, diced

2 cloves garlic, minced

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon kosher or sea salt, more or less to taste

2 fresh sprigs thyme, stems removed

1 pound boneless, skinless chicken breast….about 2 breast filets, cut into one″ pieces

4 cups chicken broth, low sodium, fat free

1 cup milk


  1. Add all ingredients, except milk & cornstarch, to the slow cooker and stir to combine. Cover and cook on low 6 to 8 hours, or until chicken is cooked and carrots and rice are tender.
  2. Before turning off the slow cooker, add the milk and stir to combine. Cook about 10 minutes.
  3. If a thicker soup is preferred: whisk together the milk with one  tablespoon cornstarch. Add the milk mixture and stir. Cover, and continue cooking until soup has thickened, about 10 minutes.

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