Crockpot, Soups, Chowders, and Stews

Slow Cooker Lemon Chicken & Rice Soup


  • 2 tablespoons Olive Oil
  • 2 pounds Boneless  Chicken Breasts, cut into 1/2-inch pieces
  • 5 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 8 cups coarsely chopped Swiss chard, kale or spinach
  • 2 large carrots, finely chopped
  • 1 small onion, chopped
  • 1 medium lemon, halved and thinly sliced
  • 1/4 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 1/2 teaspoon pepper

4 cups cooked brown rice


In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.

Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through. Yield: 12 servings (4 quarts).—rice-soup


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