Begin by chopping the chicken into bite-sized pieces and rinsing the rice until the water runs clear. Mince the garlic and dice the carrots into small, even pieces to ensure they cook evenly.
Add the chicken, rinsed rice, minced garlic, chopped carrots, and chicken broth into the crockpot. Give everything a gentle stir to combine the ingredients and distribute the garlic evenly.
Cover the crockpot with its lid and set it to cook on low for 6 to 8 hours, or on high for about 3 to 4 hours. As it cooks, you'll notice the aroma of garlic and simmering broth fill the air, signaling that the soup is developing rich flavors.
After about 4 hours on high or 6 hours on low, check that the chicken is cooked through and the rice is tender, with a soft, fluffy texture. If the rice needs a little more time, cook for an additional 30 minutes, keeping an eye on the consistency.
Taste the soup and season with salt and pepper as needed. If you like, squeeze a little lemon or sprinkle fresh parsley for brightness and added freshness. Stir gently to incorporate the seasonings.
Use a ladle to serve the hot, comforting soup into bowls, garnished with chopped parsley. The rice and chicken will have melded into a silky, hearty broth, inviting you to enjoy every spoonful.
