Skip to content
FuelMyAthlete
All recipes

Dinner

Slow cooker chicken and rice soup

Twenty minutes in the morning, dinner waiting when you get back from practice at seven.

Servings
6
Total
20 min
Skill
Easy

What you need

Ingredients

Making for

6 servings

6× custom
  • Chicken breast0.25 lb
  • Jasmine rice (dry)0.25 cup
  • Low-sodium stock1.25 cup
  • Baby carrots0.25 cup
  • Garlic cloves0.25 each

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

Steps

  1. 1

    Everything except the rice, in the morning

    1.5 lb chicken breast, 2 diced carrots, 2 cloves garlic, 8 cups of stock or water with salt. Low for 6 hours. The chicken goes in whole and shreds later, which keeps it far juicier than cubing it first.

  2. 2

    Rice in for the last 30 minutes only

    Add 1 cup of jasmine rice half an hour before you eat. Rice cooked for six hours in a slow cooker disintegrates into paste and thickens the whole pot into porridge.

    30:00

  3. 3

    Shred the chicken in the pot

    Two forks, straight in the pot. It falls apart after six hours and the shreds carry broth in a way cubes do not.

  4. 4

    Taste for salt at the end, not the start

    Liquid reduces over six hours and salt concentrates. Salted in the morning it is usually too salty by evening.

Coach's notes

  • This is the recipe for a night when practice runs to 7pm and nobody wants to start cooking.
  • Freeze without the rice if you can, and add fresh rice on reheating. Frozen and thawed rice in soup goes mushy.
  • About 32 g of protein a serving.
  • Six hours on low, not four on high. High heat makes chicken breast stringy.