recipe with cream of chicken soup crock pot
The Best recipe with cream of chicken soup crock pot
Oh, you’re in for a treat with this Cream of Chicken Soup recipe in the crock pot—it’s one of those simple, foolproof dishes that feels like a hug in a bowl. I’ve been making it since my kids were little, and honestly, it’s become a staple in our house because it’s so easy to customize and always hits the spot. Whether it’s a busy weeknight or a weekend gathering where you want something hearty but not too heavy, this soup is the perfect balance. The creamy texture and savory flavor make it feel indulgent, but it’s actually packed with protein from the chicken and veggies, so it’s not just comforting—it’s actually good for you too. My family loves it because it’s filling without being boring, and the kids always ask for seconds because it’s so satisfying. Plus, it’s great for meal prep—you can make a big batch and reheat it all week, and it tastes even better the next day. It’s that kind of recipe that doesn’t just fill your stomach but makes you feel warm and cozy, and that’s something I’ve come to appreciate more than anything.
Cream of Chicken Soup in a Crock Pot
A comforting and creamy soup made with tender chicken, rich broth, and a touch of creaminess. Perfect for a cozy meal!
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk (or half-and-half)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped green onions
👨🍳Directions
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1 In a large pot, heat olive oil over medium heat. Season chicken with thyme and rosemary, then cook until golden brown (5-7 mins per side). Remove chicken and set aside.
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2 In the same pot, sauté onion, garlic, carrot, and celery for 5-7 minutes until softened. Add chicken broth and bay leaf, bring to a boil, then reduce heat and simmer for 20 minutes.
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3 Transfer the chicken and broth mixture to the crock pot. Cook on low for 2 hours or high for 1 hour, until chicken is fully cooked and tender.
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4 In a small saucepan, heat milk (or half-and-half) until warm. Stir in heavy cream, cheese, and corn. Simmer until cheese melts completely.
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5 Pour the creamy mixture into the crock pot with the chicken and vegetables. Stir in green onions. Cook on low for another 30 minutes, stirring occasionally, until the soup is creamy and heated through.
🔧Equipment
- Crock Pot
- Large pot
- Knife and cutting board
- Measuring cups
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cream of Chicken Soup in a Crock Pot Works
This cream of chicken soup in the crock pot is a total lifesaver for any gathering—whether it’s a busy weeknight meal or a cozy family dinner. It’s comforting, easy to make ahead, and always tastes even better the next day, so you can prep it in advance without worrying. Plus, it’s versatile enough to serve as a main dish with crusty bread or a side with roasted veggies, making it a reliable crowd-pleaser for any occasion.
❓ Frequently Asked Questions About Cream of Chicken Soup in a Crock Pot
1. How can I make the Cream of Chicken Soup Crock Pot recipe without using heavy cream? To make this dish creamier without heavy cream, you can blend a can of chicken broth with a little cornstarch or flour to thicken it. Alternatively, use a mix of Greek yogurt or coconut milk (for a dairy-free option) and blend it into the soup before adding it to the crock pot. Another trick is to simmer the soup for an extra 10-15 minutes to let the flavors meld and naturally thicken it slightly.
2. What type of chicken should I use for the best results in this Crock Pot recipe? For the best results, use boneless, skinless chicken breasts, thighs, or chicken tenders. Chicken breasts can be sliced thinly or diced if you prefer a more shredded texture, while thighs add more flavor and stay juicier. If you’re using pre-cooked rotisserie chicken, you can save time by shredding it directly into the soup.
3. Can I add vegetables to this Crock Pot Cream of Chicken Soup recipe, and if so, which ones work best? Yes, you can easily add vegetables to enhance the flavor and nutrition of this soup. Some great options include carrots, celery, onions, bell peppers, mushrooms, and even zucchini or spinach. For a heartier soup, consider adding diced potatoes or sweet potatoes. Just make sure to chop them finely so they cook evenly and blend smoothly into the soup.
4. How long should I cook the soup in the slow cooker for the best texture and flavor? For the Cream of Chicken Soup recipe in a crock pot, cook on Low for 6-8 hours or High for 3-4 hours until the chicken is fully cooked and tender. If you’re using pre-cooked chicken, you can reduce the time to about 2-3 hours on High or until the soup reaches your desired consistency. Stirring occasionally and tasting as you go helps ensure the flavors meld perfectly.
5. What can I substitute if I don’t have cream of chicken soup base in the recipe? If you don’t have cream of chicken soup base, you can make a homemade version by blending 1 cup of chicken broth, ½ cup of milk (or cream), 1 tbsp of cornstarch mixed with 1 tbsp of water, and a pinch of salt and pepper. Alternatively, use a mix of ½ cup of chicken broth and ½ cup of heavy cream (or coconut milk for a dairy-free option) and simmer to thicken. Another option is to use a roux (butter and flour) to thicken the soup, though this requires more effort.
