This slow cooker chicken and rice soup is perfecty for a chilly night or whenever someone is feeling under the weather. Tender chicken, rice, and plenty of veggies make this a healthy dinner option. The lemon juice brightens the whole dish up and really makes the flavors pop.
Heat a large skillet over medium heat and melt the butter.
Add the carrots, celery, and onion and cook, stirring often, for 5 minutes.
Add the garlic to the skillet and cook for 30 seconds more.
Transfer the vegetables to a 6 quart slow cooker.
Add the chicken, chicken stock, bay leaf, salt, and pepper to the slow cooker.
Cover and cook on low for 4 hours.
Remove the chicken from the slow cooker and shred. Return to the slow cooker along with the rice.
Cover and cook on high for 1 hour.
Stir well to combine and add additional stock, if desired. Stir in the peas, parsley, and lemon juice. Taste and add additional salt and pepper, if desired.
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Notes
Rinse the dry rice in a sieve to remove excess starch. Drain well before adding to the crockpot.You may swap chicken thighs for the chicken breasts.Add additional lemon juice, if desired.