Crock Pot Creamy Chicken and Rice Soup

As many of you know, I have been experimenting with my crock pot a lot lately.  I've mentioned several times that this is totally new to me, and  it has definitely been an adventure.  I've had failures and successes. When there are successes I HAVE to share them with you, and my Crock Pot Creamy Chicken and Rice Soup was a GREAT success!

A bowl of the crock pot creamy chicken and rice soup with the title above it.

It's warm, hearty, rich, creamy, PERFECT for all of this cold and wet weather we've been having.  It was super easy to make and I can't wait to share it with you so...

Let's Get Started!

Crock Pot Creamy Chicken  and Rice Soup:
*Prep Time:  10 min.  *Cook Time: 8 hours *Difficulty:  Easy  *Servings: 6-8

Ingredients:

The ingredients used to make the crock pot creamy chicken and rice soup.

  • 3 Boneless, Skinless Chicken Breasts
  • 1 c. Black Rice 
  • 1 Carrot, diced
  • 1 Celery Stalk, diced
  • 1 Onion,  diced
  • 6 c. Chicken Stock
  • 1/2 c. Butter, melted
  • 1/4 c. Flour
  • 1 quart Half and Half
  • 1/4 tsp. Ground Sage
  • 1/4 tsp. Dried Thyme
  • 1 tsp. Salt
  • 1/2 tsp. Pepper

Frozen chicken breasts in the crock pot.

To begin I placed my chicken in the bottom of my crock pot.
And YES these chicken breasts ARE frozen!

The vegetables cut up and place in the crock pot with the chicken breasts.

Next you will add the carrots, celery, and onion to the crock pot.

The black rice being poured into the crock pot.

Now you will add the black rice.
This adds some great color and texture to this soup.

Ground sage being added to the crock pot.

Then I added a little ground sage,

Dried thyme being added to the crock pot.

Thyme,

Salt being added to the crock pot.

Salt,

Pepper being added to the crock pot!

And pepper to the crock pot.

Chicken stock being added to the crock pot.

Pour in the chicken stock.

All of the soup ingredients in the crock pot.

Give everything a little stir.

The lid on the crock pot and the temperature set to low.

Place the lid on the crock pot, turn the temperature to low and let it go for 8 hours.

A stick of butter in a sauce pan.

30 minutes before you are ready to eat, melt a stick of butter in a sauce pan.

Flour being added to the melted butter, in the sauce pan.

Add the flour to the melted butter.

The flour whisked into the melted butter to make a roux.

Whisk it into the butter and let it cook for 1-2 minutes until the raw flavor is cooked out.

Half and Half being added to the roux in the sauce pan.

While whisking, add half of the quart of half and half.

The creamy ingredient for the crock pot.

Continue whisking until the "sauce" thickens.
This is the creamy base for your soup.

The  creamy thickener being added to the crock pot.

Now you can add the thickener to the crock pot.

The chicken shredded with forks.

OH!  I forgot to tell you to remove the chicken breast from the crock pot and shred it with forks.

The shredded chicken being added to the crock pot.

Return the chicken to the crock pot.

The finished Crock Pot Creamy Chicken and Rice Soup.

 Stir everything together, making sure the thickener is completely mixed into the soup.
If you think the soup is too thick add more of the half and half to get the texture that you desire.

A spoonful of the Crock Pot Creamy Chicken and Rice Soup.

This was seriously one of the most delicious soups I have ever eaten.  The flavor was out of this world, and it was even better for lunch the next day.  So get in the kitchen and try this easy dinner tonight!  And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Crock Pot Creamy Chicken  and Rice Soup:
*Prep Time:  10 min.  *Cook Time: 8 hours *Difficulty:  Easy  *Servings: 6-8

PRINTABLE RECIPE

Ingredients:
  • 1 Celery Stalk, diced
  • 1 Onion,  diced
  • 6 c. Chicken Stock
  • 1/2 c. Butter, melted
  • 1/4 c. Flour
  • 1 quart Half and Half
  • 1/4 tsp. Ground Sage
  • 1/4 tsp. Dried Thyme
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
Directions:
  1. To begin place the chicken in the bottom of the crock pot.  
  2. Add the carrots, celery, and onion to the crock pot. 
  3. Next add the black rice. 
  4. Add the sage, thyme, salt and pepper. 
  5. Add the chicken stock and give everything a stir. 
  6. Place the lid on the crock pot and turn the temperature to low. 
  7. Cook for 8 hours. 
  8. 30 minutes prior to eating, melt a stick of butter in a sauce pan and whisk in the flour.  Cook for 1-2 minutes. 
  9. Next whisk in half of a quart of half and half.  Let it simmer and thicken to a paste like consistency.
  10. Remove the chicken from the crock pot and shred with forks.  Return to the crock pot. 
  11. Add the cream paste to the crock pot. 
  12. Mix together until everything is incorporated.  
  13. If the soup is too thick, add more half and half.  
  14. Serve and enjoy!

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