Let’s talk about those days when everything is chaos—homework flying, laundry piling, and dinner? Well, dinner needs to cook itself. That’s where this Crockpot Chicken and Rice Soup comes in. It’s creamy, cozy, and packed with pantry staples that stretch your dollar without skimping on flavor.
This is one of those “dump it and go” meals that makes you feel like a rockstar mom—without standing over a stove.
Ingredients Breakdown
Let’s take a peek at what you’ll need. Nothing fancy—just real food that works hard for you:
- 1 lb boneless, skinless chicken breasts – or thighs, if you’re feeling wild
- 1 cup uncooked white rice – budget-friendly and filling
- 2 cups low-sodium chicken broth – for juicy, flavorful vibes
- 1 can cream of chicken soup – shortcut to creamy bliss
- 1 cup shredded cheddar cheese – because cheese = comfort
- 1/2 cup milk – rounds out the creamy texture at the end
- 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika – for flavor that pops
- Salt & pepper – of course
- Optional: 1 cup frozen peas or broccoli – sneak in those veggies!
How to Make It (a.k.a. The Easy Button)
- Dump it in: Add chicken, rice, broth, cream of chicken soup, and seasonings to the crockpot.
- Let it do its thing: Cook on LOW for 6–7 hours or HIGH for 3–4 hours. You’re looking for fall-apart chicken and soft rice.
- Shred and stir: Shred the chicken right in the pot. Stir in the cheese and milk. If you’re adding frozen veggies, toss them in now and cook another 10–15 minutes.
- Taste test: Add salt and pepper to your liking. Serve hot and creamy!
Make It Stretch (or Sneak in More Good Stuff)
- Add a drained can of white beans to bulk it up
- Swap in brown rice (just bump cook time slightly)
- Mix in chopped spinach or kale at the end
- Top with a little hot sauce if your crew likes a kick
Storage + Reheating Tips
- Fridge: Keeps up to 4 days. Reheat on the stove or in the microwave with a splash of broth or milk.
- Freezer: Freeze in portions. It’ll thicken a bit when reheated, but it’s still delish.
What to Serve It With
This soup is hearty on its own, but if you want to round it out into a full meal (or stretch it for a bigger crew), here are some cozy pairings:
- Buttery crackers or crusty bread – perfect for dipping
- Grilled cheese sandwiches – total comfort food energy
- Simple side salad – adds some crunch and greens to balance the creaminess
- Garlic toast – easy and always a hit with kids
Keep it simple, mama. This meal is about nourishment, not perfection.
Final Thoughts
This soup is pure hug-in-a-bowl energy. Whether you’re feeding a crowd or stashing freezer meals for later, it’s a weeknight win. And hey—if you throw in a grilled cheese? Total comfort food magic.
Crockpot Chicken and Rice Soup (Budget-Friendly Version)
Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts (whichever is cheaper)
- 1 cup uncooked white rice (or brown if you prefer)
- 1 small onion, diced
- 2 carrots, chopped (or 1 cup frozen mixed veggies)
- 2 celery stalks, chopped (optional if not on hand)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 6 cups water + 2 chicken bouillon cubes (or 6 cups chicken broth)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Optional: 1 bay leaf
Instructions:
- Add everything to the crockpot – Place chicken, rice, vegetables, garlic, water/bouillon (or broth), and seasonings in the slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours – Until the chicken is cooked through and the rice is tender.
- Shred the chicken – Remove chicken, shred with two forks, and stir it back into the soup.
- Taste and adjust seasoning – Add more salt, pepper, or herbs as needed.
Tips:
- Stretch the meal further by adding a can of white beans or a handful of frozen spinach toward the end.
- Store leftovers in the fridge for up to 4 days or freeze for easy future lunches.
Approximate Cost:
About $8 total (less than $2 per serving for a family of 4)
Estimated Prep and Cook Time:
Prep: 5 minutes
Cook: 4–5 hours on low (hands-off time!)
