clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shredded Chicken and Rice Soup in a Bowl with Slice of Bread

Slow Cooker Shredded Chicken & Rice Soup

  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Slow cooker
  • Cuisine: American


This simple, comforting, and classic Slow Cooker Shredded Chicken & Rice Soup comes together in minutes and is perfect for a busy weeknight meal. 



Serves: 6

  • 1.5 pounds boneless, skinless chicken breasts (about 3 breasts)
  • 1 small yellow onion, small dice
  • 1 cup diced carrots (about 23 large carrots)
  • 1 cup diced celery (about 34 stalks)
  • 4 garlic cloves, minced
  • 3 teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon dried thyme
  • 8 cups low sodium chicken broth
  • 1 cup uncooked white rice
  • 2 tablespoons pesto
  • 1 lemon
  • ⅓ cup chopped parsley



  1. Add the chicken, onion, carrots, celery, garlic, salt, pepper, thyme and chicken broth to the slow cooker. Cook on HIGH for 3 hours.

  2. After 3 hours stir in the rice and continue to cook for one more hour.

  3. After a total of 4 hours remove the chicken, shred it and return back to the slow cooker with the pesto, juice of a lemon and fresh parsley. Stir until well combined and serve hot with crusty bread.