Easy Crock Pot Creamy Chicken and Rice Soup

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Easy Crock Pot Creamy Chicken and Rice Soup by Back For Seconds  #crockpot #soup #easy

What’s better than a warm, hearty bowl of soup on a cold day?

Having a big batch of warm, hearty soup ready and waiting for you after a long, busy day!

Easy Crock Pot Creamy Chicken and Rice Soup by Back For Seconds #crockpot #soup #easy

This recipe is fantastic not only because it tastes so good,  and is nutritious, but also because it’s SO easy to throw together! You just toss it all in the crock pot in the morning and when dinner time rolls around it’s ready! Serve with freshly baked bread (no one said you have to be the one to bake it…) and you have the perfect meal for those cold, hectic days!

What is your go to meal for busy nights??

Creamy Chicken and Rice Soup Recipe made in the Crock Pot


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    • says

      Sorry, I forgot to add that to the recipe steps. All fixed now, thanks :) You will add the corn the same time as the flour and milk – about 30 min before serving.
      Thanks for stopping by ;)

  1. Sarah says

    Thanks for sharing this! Two quick questions for you….in step 2 it says to mix the flour and water together –I assume you meant the milk? Also, will the flour and water/milk mix well if it’s cold, or should I warm up the liquid first? Thanks in advance!

    • says

      Hi Sarah! Yes, that was my mistake (just fixed it). I put the milk and flour in a small container with a lid, and shake it really well. It combines nicely into a thick cream like texture. YOu can use the milk straight from the fridge! Thanks for your comment, enjoy the soup!

  2. Ashley says

    I love this! One of these little hole in the wall restaurants serves this kind of soup on Sundays and it was a favorite of mine. I’m going to have to try your recipe…it looks just the same!

  3. Mindy says

    How much soup does this make? Just trying to figure out if I should double up. Also, are you using a small or large crockpot? Thanks!

  4. says

    Stephanie, I made this for our dinner tonight. Followed the recipe exactly except it was so thick that I did not add any flour but did add a cup of milk to think it a tiny bit and make it creamier. We loved it!! So, so good, and pretty good for you. Perfect for a cold Alaskan day that saw -45 degree temperatures. Will definitely make it again. Thanks so much! Would you mind if I share this recipe with my tweaks on my blog later and of course credit you/link back to your recipe?

    • says

      Bummer :( i put the rice in in the beginning and I always use long grain rice – NOT quick cooking rice. Some crock pots cook faster than others, if you didn’t use quick cooking rice you may want to add it later in the cooking process next time. I hope you try it again and enjoy!

  5. Katie says

    I plan on making this tomorrow, but am more a fan of cream soups rather than broth. Is this pretty creamy or is there a way to make is creamier? Also, could I use a wild rice, like Rice-a-Roni wild rice and also include the seasoning packet for taste? Can’t wait to make it and eat it!!!! Thanks.

    • says

      It is creamy but if you want it even creamier try using half chicken broth and half cream. I’m sure you could use wild rice! I would cook it first and add it to the soup in the end though. Hope you enjoy the soup!

  6. Chris says

    I made this today and it was excellent although I made it on the stove and not the crock pot and made the rice separately. Delish, thanks for sharing

  7. says

    I plan on making this recipe tomorrow. Quick question – Do I need to shred the chicken breasts midstream or does the chicken fall apart?

    • says

      Hi, Kim. I’m sure you can substitute for cornstarch and milk! I have done that with other soups with great success! Hope you enjoy it – we LOVE this soup :)

  8. kristin says

    Can the leftovers be frozen? husband loves cream of chicken and rice soup. I would love to make a batch and have some for later.

    • says

      Hi, Kristin! I tried freezing it once, but when I reheated it it was a little mushy :( I have a pot cooking right now and will try freezing some. I’ll get back to you!

  9. Jessi says

    I have a newer crock pot, maybe 4-5 years old and I don’t know how long to cook this since your note says you cook it for 8 hours but it is done in 4 1/2. That’s a big difference. Any suggestions? I’m afraid it’ll be done either way too early or too late. Thanks.

  10. Becky says

    Wonder if I can use peas instead of corn. I want to take this to a quilt retreat and two of the girls can not eat corn. Do you think it would ruin it?

    • says

      I’m sure peas would be great! Or you could just leave out the corn without adding anything in it’s place. I’ve done that before and it still tastes great! Hope you enjoy!

  11. Linda says

    Someone ask what the nutritional value is but I didn’t see the answer. Since I am watching my calories I need to know what i am eating and this soup sounds delicious. Do you know what the calories are?

    • says

      I have not calculated the calories for this recipe, sorry! I know there are some websites you can go to to get the nutrition facts of a recipe. I hope you give this soup a try – it’s one of our favorites :)

  12. Michelle says

    Hey Stephanie! Any idea if you can use whole wheat flour instead of regular white? And also I have frozen chicken breasts – should I defrost before I put them in the crock pot or just throw it all in there? Looking forward to making it!

    • says

      I have never used whole wheat flour in this soup but I don’t see why it wouldn’t work! Go ahead and put the chicken in frozen. I do that all the time :) Enjoy, Michelle!

        • says

          Hi Jillian, I have noticed that when I make this in my newer crock pot vs my older one, the rice cooks much faster and gets mushy. So when cooking in my newer crock pot I add the rice about an hour or two before serving so it doesn’t over cook. Sorry you had trouble – I hope you give it another shot. :)

  13. says

    WOW – such a yummy recipe. I featured your recipe on my blog with a link to your page! Thanks for the delicious warm soup during this freezing winter – My cat, Gary loved it too!

  14. Kelly says

    Hi, I’m making this today, looks so yummy. This is probably a stupid question, but how do you know when it’s done? I have a new-ish crockpot, so I’m wondering if cooking at low for 4.5 hours is enough…..?

  15. says

    I am going to make this for a group and was wondering if anyone figured out the measurements to make this gluten free using corn starch? Also, if I use long grain rice would it work if I put rice in in the morning? I work day’s and wouldn’t be able to half way through cooking process? One more question does this fill a regular size crock pot up all the way or would I be able to do 1 1/2 times recipe? I have a big group. Thanks.

    • says

      Hi Pam! As far as the rice goes, I would suggest cooking it ahead of time and just stir it in before serving. If you leave it in all day it will get mushy. It doesn’t fill a crock pot to the top… I can’t say for sure if there is room for an extra 1/2 batch though, sorry! Hope you all enjoy the soup!

  16. Jess says

    I saw your note that stated new slow cookers might cook faster so how will i know when its done? Will the chicken shread easily with two forks?

  17. Elle says

    This looks yummy. I think it needs some green color in it though. Not sure what to use. Green onion? Parsley? Spinach? Will have to give it some thought and give it a try.

  18. Katelyn says

    I seriously cannot get over this soup. I have texted my boyfriend 3 times in the past 2 days about how good it was. The only extra I did was added a bit more of all the spices after it was finished.

  19. sarah adeel says

    Looks mouth watering definitely going to cook it.but we don’t have grain rice available here in Pakistan .

  20. Ashley says

    Can you toss all of the ingredients in a freezer bag to make a freezer meal later? I know its says in the original instructions to add certain things later. Thanks!!!

  21. says

    I did make your Creamy Chicken and Rice Soup and it was just wonderful…..My question is about the Flower Pot looking Soup Bowl. I KNOW my/your Soup would taste even better in the Bowl! Thank You so much
    Please reply.

  22. talia says

    Made this today and it tastes amazing! Only issue I had was that is was not thick or creamy at all , and I checked measurements….buuuut all I had to do was make a flour roux and take a bit of the broth out and it was perfect! I wonder if it’s because I made the rice (don’t know if it being wild rice made any difference) separately and added it in..I feel like if I would have cooked it in the crock pot with the broth it probably would have been thicker but who knows! So good with a hunk of French bread and a fall breeze coming through the kitchen window! Thanks for a great new recipe!

  23. talia says

    Wait I just realized something…..it says 3/4 cups long grain rice…..is that three quarters of a cup or three to four cups? I used three quarters of a cup…..if it was meant to be 3 to 4 that would explain where I messed up!!!!

    • says

      HI Talia! You are right, it’s three quarters of a cup. I think it does make a difference in the creaminess of the soup if you cook the rice in the soup vs separately. I am glad you enjoyed it though – it’s one of our favorites that I make over and over and over! :)

      • Tammy says

        I am wondering – if I add the cooked rice at the end – doesn’t that mean I should have put less chicken broth in there since I assume that is what the rice soaks up? I’m worried that if I cook the rice ahead of time and then add it at the end, that the soup will not be thick enough?

        • says

          Hi Tammy. Cooking the rice in the soup does add to the creaminess, but I normally don’t adjust the amount of broth if I add the rice later. If you really want a thick soup go ahead and leave out 1-1 1/2 cups of broth if adding the rice later. Hope you enjoy!

  24. Michelle says

    I am making this right now in my crockpot, although when I went to grab my celery, it was all bad, so I am using a red pepper chopped up instead. Hoping it will still be just as good minus the celery and adding the red pepper :/

  25. Connie Dennison says

    so does the chicken go in toward the end? It says put all of the ingredients in except for milk, flour and rice, but then it says mix the chicken when you do the milk and flour? Kind of confusing to me

  26. Sarah says

    I don’t have any lemon pepper on hand. Do you think a dash of lemon juice would work fine as a substitute or should I just forgo?

  27. says

    Oh my Lord. Girlfriend, you just pulled on my heart strings. There is quite possibly nothing i love more than hearty homemade soup paired with warm, fresh-baked artisan bread. Even better if it’s actually served in a bread bowl which is kind of my idea of heaven on earth. Chicken and rice is a big favorite in my house. you also can’t go wrong with broccoli and cheese for an extra boost of nutrition. Thanks for posting. This really got me in the mood for winter comfort food.


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