Slow Cooker Chicken & Rice Soup
Slow Cooker Chicken & Rice Soup
Ingredients
For the Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon black pepper, freshly ground
- 1 packet Sazon seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Soup Base
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Rice and Finish
- 1/2 cup long-grain white rice, uncooked
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine black pepper, Sazon seasoning, Italian seasoning, garlic powder, onion powder, and paprika. Season the chicken thighs generously on all sides with the spice mixture.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes per side, until the skin is golden brown and crispy and the chicken is lightly browned. This step builds significant flavor for the soup.
⏱️ 15 min
- 3
While the chicken is browning, dice the onion, carrots, and celery. Mince the garlic.
⏱️ 5 min
- 4
Transfer the browned chicken thighs to the slow cooker insert. Add the diced onion, carrots, celery, and minced garlic around the chicken.
⏱️ 3 min
- 5
Pour the chicken broth over the chicken and vegetables. Add the bay leaf, dried thyme, salt, and black pepper. Stir gently to combine.
⏱️ 2 min
- 6
Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is very tender and easily shreds from the bone.
⏱️ 240 min
- 7
Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Discard the bay leaf. Shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the slow cooker.
⏱️ 5 min
- 8
Stir the uncooked long-grain white rice into the soup. Continue to cook on high for an additional 20-30 minutes, or until the rice is tender.
⏱️ 30 min
- 9
Taste the soup and adjust seasonings (salt and pepper) as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Chicken & Rice Soup
Ingredients
For the Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon black pepper, freshly ground
- 1 packet Sazon seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Soup Base
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Rice and Finish
- 1/2 cup long-grain white rice, uncooked
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine black pepper, Sazon seasoning, Italian seasoning, garlic powder, onion powder, and paprika. Season the chicken thighs generously on all sides with the spice mixture.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes per side, until the skin is golden brown and crispy and the chicken is lightly browned. This step builds significant flavor for the soup.
⏱️ 15 min - 3
While the chicken is browning, dice the onion, carrots, and celery. Mince the garlic.
⏱️ 5 min - 4
Transfer the browned chicken thighs to the slow cooker insert. Add the diced onion, carrots, celery, and minced garlic around the chicken.
⏱️ 3 min - 5
Pour the chicken broth over the chicken and vegetables. Add the bay leaf, dried thyme, salt, and black pepper. Stir gently to combine.
⏱️ 2 min - 6
Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is very tender and easily shreds from the bone.
⏱️ 240 min - 7
Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Discard the bay leaf. Shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the slow cooker.
⏱️ 5 min - 8
Stir the uncooked long-grain white rice into the soup. Continue to cook on high for an additional 20-30 minutes, or until the rice is tender.
⏱️ 30 min - 9
Taste the soup and adjust seasonings (salt and pepper) as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 5 min