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**Slow Cooker Chicken and Rice Soup

Slow Cooker Chicken and Rice Soup

  • Cooking Time:

    6–8 hours on Low or 3–4 hours on High
  • Servings:



1 lb. bone­less chick­en breasts, cut into small cubes
5 c. chick­en broth
8 oz. fresh mush­rooms, sliced (2 cup)
3/4 c. sliced cel­ery
1/2 c. sliced car­rots
1/2 c. raw rice, con­vert­ed
1/4 c. chopped onions
1 c. frozen or canned mixed veg­eta­bles
1/2 tsp. ground sage
1/4 tsp. pep­per
  1. In the slow cook­er, com­bine chick­en, broth, veg­eta­bles, rice, and sea­son­ings.
  2. Cov­er. Cook on Low for 6 to 8 hours, or cook on High for 3 to 4 hours.
  3. Check after the 3–4 hours cook­ing time to make sure the rice isn’t becom­ing too mushy.

Option­al: You could omit the raw rice and add cooked rice near the end of cook­ing time.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlAmandaKelly Recent comment authors
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where does it tell me how much rice to use? and what kind of rice?


Do I put the chick­en in raw?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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