Crock Pot Chicken and Cauliflower Rice Soup

This Crock Pot Chicken and Cauliflower Rice Soup is a cozy, nutrient-packed meal that’s perfect for any time of year. It’s rich in lean protein, fiber, and wholesome veggies while staying low-carb and gluten-free. Whether you’re looking for a light yet filling meal or an easy meal-prep option, this soup is bound to become a go-to in your kitchen.

Why You’ll Love This Recipe

Key Benefits

• Effortless Crock Pot Cooking – Toss everything in and let the slow cooker do the work
• Healthy & Low-Carb – Perfect for keto and paleo diets
• Meal Prep Friendly – Make a batch and enjoy it throughout the week
• Customizable – Add your favorite veggies or herbs for a unique twist

Taste & Texture

This soup is savory, hearty, and slightly creamy from the cauliflower rice. The chicken is tender, the vegetables add a nice bite, and the fresh herbs bring a depth of flavor that makes every spoonful delicious.

Dietary Attributes

✅ Low-carb & keto-friendly
✅ Gluten-free
✅ Dairy-free
✅ Paleo-friendly

Ingredients & Substitutions

Ingredient List

• 2 Tbsp avocado oil
• 2 medium-sized yellow onions, chopped
• 4 cloves garlic, minced
• 1 to 1.5 lbs boneless, skinless chicken breasts, chopped
• 3 cups carrots, chopped
• 3 cups celery, chopped
• 14 ounces riced cauliflower (fresh or frozen)
• 3 Tbsp chopped fresh herbs (thyme, rosemary, oregano, etc.)
• 6 cups chicken broth (or chicken bone broth)
• ½ tsp sea salt, to taste
• ½ tsp black pepper

Notes on Quality

• Use fresh herbs for the best flavor, but dried herbs work in a pinch
• Frozen riced cauliflower saves time and works just as well as fresh
• Chicken bone broth adds extra depth and a boost of nutrients

Possible Substitutions

• Swap chicken breasts for boneless chicken thighs for extra tenderness
• Use vegetable broth instead of chicken broth to make it vegetarian
• Add extra veggies like zucchini, mushrooms, or bell peppers

Step-by-Step Instructions

• If making your own cauliflower rice, use a box grater or food processor to break the cauliflower into rice-sized pieces
• Add the chopped celery and carrots to the bottom of the crock pot
• Heat avocado oil in a large skillet over medium-high heat. Add the onions and sauté, stirring occasionally, until softened and caramelized (about 10 minutes). Stir in the minced garlic and cook for another 3 minutes
• Transfer the onion and garlic mixture to the crock pot with the celery and carrots

• In the same skillet, brown the chopped chicken for 2 to 3 minutes over medium-high heat until partially cooked
• Transfer the browned chicken to the crock pot along with the riced cauliflower, fresh herbs, chicken broth, sea salt, and black pepper. Stir everything well
• Secure the lid and cook on high for 4 hours or low for 6-8 hours
• Once cooked, give the soup a good stir, taste for seasoning, and adjust salt and pepper as needed
• Serve warm with crusty bread or a side salad

Expert Tips & Tricks

Best Practices

• Browning the chicken beforehand locks in flavor and prevents it from becoming too soft
• Use high-quality broth for a richer taste
• Let the soup sit for 5-10 minutes before serving to allow the flavors to meld

Common Mistakes

• Overcooking the soup can make the chicken too dry, so stick to the recommended cook times
• Adding too much cauliflower rice can make the soup too thick; start with the suggested amount and adjust as needed

Time-Saving Tips

• Use frozen, pre-chopped vegetables to cut down on prep time
• Make a double batch and freeze half for easy meal prep

Serving Suggestions

Pairings

• Serve with a warm slice of sourdough bread or a side of roasted vegetables
• Pair with a fresh green salad topped with nuts and a light vinaigrette

Presentation Ideas

• Garnish with fresh parsley or a sprinkle of parmesan cheese for extra flavor
• Serve in a rustic bowl with a drizzle of olive oil on top

Beverage Pairings

• A glass of white wine, such as Sauvignon Blanc, pairs beautifully
• For a non-alcoholic option, try herbal tea or lemon-infused water

Storage & Reheating

Leftover Storage

• Store in an airtight container in the refrigerator for up to 7 days
• Freeze in portioned containers for up to 3 months

Reheating Methods

• Reheat on the stove over medium-low heat, stirring occasionally until warmed through
• Microwave individual portions in 30-second intervals, stirring in between

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen chicken?
Yes, but be sure to adjust the cooking time by an extra hour if using frozen chicken

What if I don’t have fresh herbs?
You can substitute dried herbs by using one-third of the amount

Troubleshooting

Why is my soup too watery?
Let it simmer uncovered for a bit to reduce excess liquid

How do I make it creamier?
Stir in a splash of coconut milk or heavy cream before serving

Variations & Customizations

Dietary Adaptations

• To make it vegan, swap chicken for chickpeas and use vegetable broth
• For a higher-fat keto version, stir in a tablespoon of butter or cream

Flavor Twists

• Add a pinch of red pepper flakes for a bit of heat
• Stir in a spoonful of pesto for a fresh herbaceous twist

Seasonal/Holiday Versions

• Add sweet potatoes or butternut squash for a fall-inspired version
• Mix in asparagus and peas for a springtime touch

Conclusion

This Crock Pot Chicken and Cauliflower Rice Soup is the perfect balance of comfort and nutrition. Whether you’re following a low-carb diet or just looking for a hearty, homemade meal, this soup delivers on flavor and ease. If you try it, let me know how it turns out in the comments or tag me in your photos on Pinterest at Cooking with Callie

Looking for more comforting meals? Try these recipes:
Creamy Chicken Marsala – A rich, restaurant-quality dish perfect for a cozy night in
Sheet Pan Gnocchi – A quick and delicious dinner option for busy weeknights
Creamy Chicken Marsala – Because you’ll want to make it twice

Let me know in the comments how you customized your soup and what you paired it with

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