Delicious Crock-Pot Chicken and Rice

This incredibly delicious and comforting Chicken and Rice Soup is the perfect dish to warm you up on those cold, snowy days. With tender chunks of chicken, hearty rice, and a flavorful broth, it’s a nourishing meal that’s as simple to make as it is satisfying. Whether you're enjoying it with family or sharing it with friends, this soup is sure to become a go-to favorite for cozy gatherings and chilly evenings.

Ingredients

2 Pounds Boneless Skinless Chicken Breasts

1 Medium Yellow Onion Diced

3 Medium Carrots Peeled, Halved And Sliced

3 Stalks Celery Sliced

8 Cups Low-Sodium Chicken Broth Store Bought Or Homemade

4 Cloves Garlic Minced

1 Teaspoon Dried Thyme

1 Teaspoon Dried Parsley

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

2 Whole Bay Leaf

½ Teaspoon Dried Rosemary

1 Teaspoon Dried Sage

1 Cup Dry White Rice

2 Tablespoons Fresh Lemon Juice

2 Tablespoons Chopped Fresh Parsley

Instructions

1. Place the chicken breasts, onion, carrots, celery, chicken broth, garlic, thyme, dried parsley, salt, pepper, bay leaf, rosemary and sage in a 6 quart or larger slow cooker.

2. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.

3. Remove the lid and add the rice. Recover and cook for one additional hour on HIGH heat.

4. Remove the lid once more and remove the chicken breasts from the slow cooker and shred the meat with two forks.

5. Remove the bay leaf and discard.

6. Return the shredded chicken to the soup.

7. Add the fresh lemon juice, fresh parsley, and adjust seasoning (Salt and Pepper).

Sit down and enjoy!!