Gluten-free Slow Cooker Chicken and Rice Soup

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I love my slow cooker. It’s so nice to throw a bunch of ingredients in the crockpot and like magic dinner is done. My toddler also likes to help me pour all of the stuff into the slow cooker (we do this when it’s still off) and it keeps him entertained for a while and he loves to check on the soup’s progress throughout the day. 

This gluten-free chicken and brown rice soup recipe is easy to make, healthy and filling, not to mention delicious. I recommend using slow cooker liners for super easy cleanup. 

Tools

1. Slow Cooker 

2. Slow Cooker Liners (optional) 

3. Cutting Board 

4. Chef Knife 

5. Spoon 

6. 2 forks or meat shredders 

Ingredients 

1 yellow onion diced

4 carrots peeled and cut into slices

3 stalks celery chopped

10 oz sliced mushrooms

2 zucchinis sliced

2 tbsp salt

2 tbsp pepper

2 tbsp thyme

2 tbsp parsley

2 tbsp cumin

1 cup brown rice

6 cups chicken broth

3 chicken breasts

Directions

Total cook time 5 hours on low • Makes 8 servings

Step 1 

Prepare all of your ingredients. Dice your onion, peel and chop your carrots, slice your celery, mushrooms and zucchinis. 

Step 2

Put all of the ingredients into the slow cooker. Only add 1 tbsp of each of the seasonings and add the chicken breast whole (do not cut up.) Set your slow cooker to low. 

Step 3 

After 4 hours of cooking pull out the 3 chicken breasts and shred them with 2 forks. I put them in a bowl to catch any liquid. Add the shredded chicken back into the pot and stir in. Taste the soup and adjust the seasoning to your taste. Let the soup cook for one more hour.

Step 4

Serve after the 5th hour of cooking and store the rest in the refrigerator or in the freezer. I like to put half in a freezer bag and lay it flat for easy freezer storage. 

Gluten-free Slow Cooker Chicken and Rice Soup

Print

Yield: 8

Author: Alisha Arnold

Prep time: 15 MCook time: 5 hourTotal time: 5 H & 15 M

Want an easy to make and clean up Crockpot recipe? Try my gluten-free chicken and rice slow cooker soup. This gluten-free chicken and brown rice soup recipe is easy to make, healthy and filling, not to mention delicious.

Ingredients:

For the soup

• 1 yellow onion diced
• 4 carrots peeled and cut into slices
• 3 stalks celery chopped
• 10 oz sliced mushrooms
• 2 zucchinis sliced
• 2 tbsp salt
• 2 tbsp pepper
• 2 tbsp thyme
• 2 tbsp parsley
• 2 tbsp cumin
• 1 cup brown rice
• 6 cups chicken broth
• 3 chicken breasts

Instructions:

1. Prepare all of your ingredients. Dice your onion, peel and chop your carrots, slice your celery, mushrooms and zucchinis.
2. Put all of the ingredients into the slow cooker. Only add 1 tbsp of each of the seasonings and add the chicken breast whole (do not cut up.) Set your slow cooker to low.
3. After 4 hours of cooking pull out the 3 chicken breasts and shred them with 2 forks. I put them in a bowl to catch any liquid. Add the shredded chicken back into the pot and stir in. Taste the soup and adjust the seasoning to your taste. Let the soup cook for one more hour.
4. Serve after the 5th hour of cooking and store the rest in the refrigerator or in the freezer. I like to put half in a freezer bag and lay it flat for easy freezer storage.

Calories

241

Fat (grams)

4

Sat. Fat (grams)

1.1

Carbs (grams)

24.9

Fiber (grams)

3.7

Net carbs

24.9

Sugar (grams)

5.9

Protein (grams)

27

Sodium (milligrams)

648

Cholesterol (grams)

65.2

Created using The Recipes Generator