chicken and cream of mushroom soup recipe crock pot
- The Best chicken and cream of mushroom soup recipe crock pot
- Crockpot Chicken and Cream of Mushroom Soup
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crockpot Chicken and Cream of Mushroom Soup Works
- ❓ Frequently Asked Questions About Crockpot Chicken and Cream of Mushroom Soup
The Best chicken and cream of mushroom soup recipe crock pot
Oh, this Chicken and Cream of Mushroom Soup recipe is one of those rare finds—a comfort dish that feels like a hug in a bowl. I first made it years ago when I was trying to simplify weeknight dinners without sacrificing flavor. The creamy, savory broth with tender chicken and earthy mushrooms sounds simple, but it’s actually packed with taste and cooks itself in the crock pot, making it a lifesaver when I’m short on time but still want something hearty. My kids—especially my picky 10-year-old—used to complain about soups being too watery or bland, but this one? They’d eat it straight from the bowl. It’s the kind of meal that makes them ask for seconds, and honestly, I don’t mind.
What I love most about this recipe is how versatile it is. It’s perfect for a lazy Sunday afternoon when I’m not in the mood to chop vegetables or simmer for hours. The crock pot does all the work, so I can throw it in, walk away, and come back to a warm, satisfying meal. It’s also great for meal prep—double the batch, freeze half, and pull it out later when I need a quick dinner. My family loves it because it’s comforting yet not overly heavy, and the mushrooms add a subtle depth that makes it feel special without being fancy. Plus, it’s got a nice balance of protein and fiber, which is always a win when I’m trying to keep things healthy without making my kids feel like they’re eating something bland. It’s the kind of dish that feels like a celebration, whether it’s a simple weeknight or a little get-together with friends.
Crockpot Chicken and Cream of Mushroom Soup
A comforting and creamy soup featuring tender chicken and rich mushroom flavors, perfect for a cozy meal. The slow cooker ensures a perfectly tender chicken and a velvety sauce.
🥘Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup mushroom soup (cream of mushroom)
- 1 cup chopped mushrooms (cremini or white)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
👨🍳Directions
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1 Prep the chicken: Pat the chicken breasts or thighs dry with a paper towel. Rub with olive oil, then sprinkle with garlic powder, thyme, rosemary, salt, and pepper. Set aside.
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2 Sauté mushrooms and onion: In a skillet, heat olive oil over medium heat. Add chopped mushrooms and onion, cooking until softened (about 5 minutes). Add minced garlic and cook for 1 minute. Remove from heat and set aside.
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3 Cook the chicken: Place chicken in the crockpot. Pour chicken broth over the chicken, ensuring it is fully submerged. Cover and cook on low for 4 hours or high for 2 hours.
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4 Make the soup: Once the chicken is cooked, remove it from the crockpot and shred using two forks. Return shredded chicken to the crockpot. Add heavy cream, mushroom soup, sautéed mushrooms, and onion mixture. Stir well.
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5 Simmer: Cook on low for another 30 minutes to allow flavors to meld. Adjust seasoning with salt and pepper if needed.
🔧Equipment
- Crockpot
- Large pot or skillet
- Cutting board
- Knife
- Measuring cups
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crockpot Chicken and Cream of Mushroom Soup Works
This chicken and cream of mushroom soup recipe in the crock pot is always a solid choice for any gathering because it’s simple yet comforting enough to satisfy a crowd without needing extra effort. The slow-cooked flavors meld together perfectly, making it easy to serve at family dinners or potlucks where you want something hearty and ready in no time. Plus, it’s always a hit with kids and adults alike, so it’s a reliable go-to for busy weeknights or special occasions.
❓ Frequently Asked Questions About Crockpot Chicken and Cream of Mushroom Soup
1. How long should I cook the chicken and cream of mushroom soup in the crock pot for the best texture and flavor?
Cooking the chicken and cream of mushroom soup in a crock pot typically takes 3–4 hours on low or 2–2.5 hours on high. Stirring halfway through helps prevent sticking, and the soup should simmer gently until the chicken is fully tender and the flavors meld together.
2. Can I use pre-made chicken broth instead of making it from scratch for this recipe?
Yes! Using low-sodium chicken broth (or homemade) is perfectly fine. Just ensure it’s not overly salty to avoid over-seasoning the dish. If you prefer, you can also add a splash of white wine or a bit of vegetable broth for extra depth.
3. What’s the best way to handle the mushrooms to avoid a watery or mushy soup?
To keep the mushrooms rich and flavorful without turning the soup watery, sauté them in butter or oil first (about 5–7 minutes) before adding them to the crock pot. This helps absorb excess moisture. You can also use a mix of fresh and frozen mushrooms—frozen ones release less liquid.
4. Should I add the cream at the beginning or at the end of cooking?
For the best texture, add the cream near the end (last 30–45 minutes of cooking) to prevent curdling. If you prefer a smoother consistency, you can whisk it in at the very end after the soup has simmered slightly. If using heavy cream, it’s best to add it last to avoid separation.
5. Can I make this soup ahead of time and reheat it?
Yes! The soup tastes even better the next day as flavors deepen. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave, stirring occasionally, and add a splash of milk or cream if it’s too thick.
