chicken mushroom soup crock pot recipe
The Best chicken mushroom soup crock pot recipe
This chicken mushroom soup recipe is one of those simple, comforting dishes that just makes everything better—whether it’s a busy weeknight or a cozy Saturday in front of the TV. I’ve been making it for years because it’s so easy to put together, yet it feels like a real meal that fills the house with warmth. There’s nothing like the rich, savory flavor of tender chicken and earthy mushrooms simmering in a light broth, and the way the flavors meld together makes it feel like a hug for your taste buds. My kids—especially my picky one—always asks if this is the same soup from last week, and honestly, it’s the one thing that never disappoints. It’s the kind of dish that doesn’t require fancy technique, just good ingredients and a little patience, and it always comes out perfect.
I love this recipe because it’s perfect for any occasion. It’s great for a quick weeknight dinner when you need something hearty but not too heavy, or it’s ideal for a family dinner where everyone can contribute—my kids love helping chop the veggies or stirring the pot. It’s also a great meal to make ahead because it tastes even better the next day, and leftovers are always a hit. Plus, it’s packed with nutrients. Chicken provides lean protein to keep you full, mushrooms add fiber and vitamins, and the carrots and celery give it natural sweetness and crunch. It’s a balanced meal that’s easy on the stomach but satisfying enough to make you feel good. And honestly? It’s the kind of soup that makes you forget about the stress of the day for a little while, which is exactly what I need after a long week.
Crock Pot Chicken Mushroom Soup
A comforting and flavorful soup featuring tender chicken, earthy mushrooms, and creamy tomato broth. Perfect for a cozy meal!
🥘Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 lb mushrooms (cremini or white), sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup vegetable broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped
- Crispy bacon bits (optional)
- Toasted bread slices
👨🍳Directions
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1 In a large pot, cook chicken breasts in 2 tbsp olive oil over medium heat until golden brown and cooked through (about 6-8 mins per side). Remove and set aside, letting them cool slightly.
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2 In the same pot, sauté onions and garlic until translucent (~3 mins). Add sliced mushrooms and cook until they release moisture and soften (~5 mins). Stir in thyme, rosemary, black pepper, and salt.
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3 Pour in the chicken and vegetable broths, crushed tomatoes, and shredded chicken. Stir well, then transfer everything to the crock pot.
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4 Cook on low for 6 hours or high for 3 hours. Stir occasionally if using high heat. Once done, shred the chicken with a fork or use an immersion blender to partially blend the soup for creaminess.
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5 Remove from heat and stir in heavy cream (or half-and-half). If using, sprinkle shredded cheese on top and let it melt slightly. Adjust seasoning if needed.
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6 Serve hot with optional garnishes like fresh parsley, crispy bacon bits, or toasted bread.
🔧Equipment
- Crock Pot
- Large pot or Dutch oven
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Chicken Mushroom Soup Works
This chicken mushroom soup recipe is always a reliable choice for any gathering because it’s simple yet hearty enough to feed a crowd without fuss. Whether it’s a casual weeknight meal or a make-ahead dish for a busy family dinner, the slow cooker keeps everything tender and flavorful, so no one has to stress over timing. Plus, it’s perfect for those days when you want something comforting that still feels fresh and satisfying.
❓ Frequently Asked Questions About Crock Pot Chicken Mushroom Soup
1. What ingredients are typically included in a classic Chicken Mushroom Soup recipe for the crock pot?
The classic Crock Pot Chicken Mushroom Soup usually includes chicken breast or thighs, mushrooms (such as cremini or white button), onions, garlic, carrots, celery, chicken broth, chicken bouillon, heavy cream or half-and-half, butter, fresh herbs like thyme or parsley, salt, and pepper. Some variations may also include potatoes, spinach, or a splash of red wine for depth.
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2. How long should the soup simmer in the crock pot, and what temperature should it be set to?
For a well-cooked Chicken Mushroom Soup, set your Crock Pot to Low for 6–7 hours or High for 3–4 hours. The longer cooking time on Low ensures tender chicken and fully softened vegetables, while High speeds it up slightly but may require stirring occasionally to prevent sticking.
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3. Can I substitute any ingredients, and what are the best alternatives?
Yes! Here are some common substitutions: – Chicken → Use turkey breast, shrimp, or even tofu for a vegetarian version. – Mushrooms → Substitute with bell peppers, zucchini, or a mix of spinach and kale. – Chicken broth → Use vegetable broth if avoiding dairy (adjust cream thickness accordingly). – Heavy cream → Swap for coconut milk, cashew cream, or a splash of milk for a lighter texture. – Garlic & herbs → Fresh or dried thyme, rosemary, or bay leaves work well.
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4. How do I make sure the chicken stays tender and doesn’t get rubbery in the Crock Pot?
To keep chicken tender: – Cut into bite-sized pieces (not large chunks) to cook evenly. – Use bone-in chicken (like thighs) for better flavor and moisture. – Add a splash of acid (like lemon juice or vinegar) in the last 30 minutes to help tenderize. – Strain the broth before adding chicken to avoid overcooking from excess liquid. – Cook on Low to prevent drying out.
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5. What can I do if the soup turns out too thick or too thin?
– Too thick? Stir in a splash of chicken broth, milk, or water to thin it out. For extra creaminess, add a little heavy cream or butter. – Too thin? Simmer uncovered on Low for another 30–60 minutes to reduce liquid, or mix in a thickener like cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). – For extra richness, stir in a pat of butter or a dollop of sour cream at the end.
