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As the crispness of autumn settles in and the chill of winter approaches, there's nothing quite like a warm bowl of soup to wrap you in comfort. The recipe for Slow Cooker Creamy Chicken and Rice Soup embodies this cozy essence, combining tender chicken, hearty rice, and a medley of vegetables in a rich, creamy broth. Not only is this soup a delightful treat for the taste buds, but it also serves as a soothing balm for the soul during those colder months.

Slow Cooker Creamy Chicken and Rice Soup

Warm up your chilly evenings with a bowl of Slow Cooker Creamy Chicken and Rice Soup. This comforting dish combines tender chicken, hearty jasmine rice, and a medley of vegetables in a rich, creamy broth. Perfect for busy families, simply prep in the morning and let the slow cooker do the work while delicious flavors meld together. It's not just a satisfying meal, but also a wholesome way to nourish your body and soul during the colder months. Enjoy this simple and heartwarming recipe!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup uncooked jasmine rice

4 cups chicken broth (low-sodium preferred)

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 cup heavy cream

2 teaspoons dried thyme

1 teaspoon dried parsley

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions
 

Prep the Chicken: In a skillet, heat olive oil over medium heat. Add the chicken breasts and sear for about 4-5 minutes on each side until lightly browned. Remove from skillet and set aside.

    Combine Ingredients: In the slow cooker, add the chopped onion, minced garlic, diced carrots, diced celery, uncooked jasmine rice, chicken broth, dried thyme, dried parsley, salt, and pepper. Stir until well combined.

      Add the Chicken: Place the seared chicken breasts on top of the vegetable and rice mixture. Do not stir; this will ensure the chicken cooks perfectly.

        Cook on Low: Cover the slow cooker and cook on low for 6 hours or on high for 3-4 hours.

          Shred the Chicken: Once the cooking time is up, carefully remove the chicken breasts. Shred the chicken using two forks and return it to the slow cooker.

            Add Cream and Peas: Stir in the heavy cream and frozen peas. Let the soup cook on high for an additional 15-20 minutes until heated through and the peas are tender.

              Serve: Ladle the creamy soup into bowls and garnish with fresh parsley if desired. Enjoy the warmth of this comforting dish!

                Prep Time, Total Time, Servings: 15 mins | 6 hrs 20 mins | 6 servings