Hearty and scrumptious, this slow cooker chicken and rice soup is the perfect meal solution for any busy schedule. Not only does it practically make itself, but you’ll also have easy leftovers to get you through the week (saving both your wallet and your waistline). 

Servings: 8


  • 3 chicken breasts, trimmed of fat and cut in half
  • 1 cup brown rice
  • 1 small onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 3 teaspoons salt
  • Pepper to taste
  • 2 teaspoons parsley
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon sage
  • 1 bay leaf
  • 2 tablespoons butter, optional
  • 9 cups chicken broth

Step 1: Place all ingredients in order in the slow cooker.

Step 2: Cook on low for 4 hours. If you prefer the rice to maintain a more firm shape and texture, add it 2 hours after cooking.

Step 3: About 30 minutes before serving, remove the chicken from the slow cooker and cut or shred it into smaller, bitesize pieces.

Step 4: Return the chicken to the slow cooker and continue cooking for 20 to 30 more minutes, and serve.

This dish is best served with some warm crusty bread or dinner rolls. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.