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Crock Pot Chicken and Rice Soup
Print Recipe
4 from 1 vote

Crock Pot Chicken and Rice Soup

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 6 to 8 servings
Author: SlowCookerKitchen.com

Ingredients

  • 1 1/2 pounds boneless skinless chicken, diced
  • 2 cups washed and diced potatoes
  • 2 cups mixed vegetables fresh or frozen
  • 1 can diced tomatoes 15-ounce
  • 1 cup rice uncooked (not quick cook)
  • 4 cups chicken broth
  • 1 can evaporated milk optional but makes is deliciously creamy
  • 2 to 3 bay leaves
  • 1 tablespoon parsley
  • 1 teaspoon garlic powder
  • 2 teaspoons basil optional
  • 1 teaspoon poultry seasoning optional

Instructions

  • Dice up the chicken and veggies
  • Toss everything in and stir it up
  • Cover and cook on low 6 to 8 hours
  • Remove the bay leaves before serving

Freezer Meal Directions:

  • Wash and dice all the ingredients
  • Dump everything in large freezer bag
  • Defrost in the refrigerator overnight before cooking
  • Cook on low 6 to 8 hours

Stove Top Directions:

  • Toss all the ingredients (either fresh or frozen) into a large stock pot
  • Cook over low heat for 45 to 60 minutes (until chicken is cooked through and veggies are soft)