chicken and cream of mushroom soup slow cooker recipe

The Best chicken and cream of mushroom soup slow cooker recipe

This recipe is one of my favorite go-to’s because it’s so simple yet feels like a little comfort dish every time it comes out of the slow cooker. I love how it brings together flavors that are rich but not heavy, making it a great meal for any day—whether it’s a lazy Sunday afternoon or a quick dinner after a long week. My kids always ask for it because it’s creamy and satisfying without being too rich, and honestly, I can’t blame them. The slow cooker does all the work, so I don’t have to stress about timing or stirring, which is a huge plus when I’m busy with kids or just trying to keep things simple.

What I really appreciate about this recipe is how it’s balanced—it’s got that classic cream of mushroom taste, but with some extra protein and fiber to keep things full and healthy. I’ve noticed my family stays fuller longer, and the mushrooms add a nice texture that’s not too heavy. Plus, it’s perfect for special occasions or just regular days because it’s easy to double or serve extra if someone gets hungry. My husband always says it’s the kind of meal that feels like a little treat without the guilt, and honestly, that’s exactly what I like about it. It’s comforting, nutritious, and always a hit with the kids, so I’m always glad to have it in my rotation.

Slow Cooker Chicken and Cream of Mushroom Soup

4.6 from 640 votes

A comforting and creamy slow cooker soup featuring tender chicken and rich mushroom flavors, perfect for a cozy meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time3 hours

Resting Time0 mins

Total Time3 hours 15 mins

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the Soup Base

• 2 tbsp butter
• 1 large onion, diced
• 4 cloves garlic, minced
• 8 oz mushrooms (cremini or white), sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup tomato sauce
• 1 tsp Worcestershire sauce
• ½ tsp nutmeg
• ½ tsp paprika
• ½ cup grated Parmesan cheese (optional)

👨‍🍳Directions

1. 1 In a skillet, heat olive oil over medium heat. Season chicken with thyme, rosemary, garlic powder, onion powder, salt, and pepper. Cook chicken for 5-6 minutes per side until golden and cooked through. Transfer chicken to a bowl and set aside.
2. 2 In the same skillet, melt butter over medium heat. Sauté onion until translucent (about 3 minutes). Add garlic and cook for 30 seconds until fragrant. Add mushrooms and cook until they release their moisture and begin to brown (5-6 minutes).
3. 3 Pour in chicken broth, tomato sauce, Worcestershire sauce, nutmeg, and paprika. Stir well and transfer the mixture to the slow cooker. Add the cooked chicken and stir to combine.
4. 4 In a separate bowl, whisk together heavy cream and milk. Pour the mixture into the slow cooker with the soup base. Stir gently to combine.
5. 5 Cover the slow cooker and cook on low for 3 hours or high for 2 hours, until the chicken is fully cooked and the soup is creamy.
6. 6 Remove from heat and stir in grated Parmesan cheese (if using). Taste and adjust seasoning if needed. Serve hot with crusty bread or a side salad.

🔧Equipment

• Slow cooker
• Large skillet
• Mixing bowl
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 25🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 30

📝Notes

For extra flavor, add a splash of red wine while sautéing the mushrooms.,To make it lighter, reduce the heavy cream to half and add a splash of low-fat milk.,You can add cooked spinach or green beans at the end for extra vegetables.,Store leftovers in an airtight container in the refrigerator for up to 4 days.

This chicken and cream of mushroom soup recipe is always a reliable choice for any occasion because it’s hearty, comforting, and easy to prepare ahead of time. It’s perfect for family gatherings since it serves a crowd without requiring last-minute stress, and the creamy, savory flavor pairs well with crusty bread or a side salad. Plus, slow cooking keeps everything tender and flavorful, making it a no-fuss meal that feels special no matter the setting.

❓ Frequently Asked Questions About Slow Cooker Chicken and Cream of Mushroom Soup

1. What are the main ingredients required for this Chicken and Cream of Mushroom Soup recipe in a slow cooker?

To make this delicious Chicken and Cream of Mushroom Soup, you’ll need: – 2 lbs (about 900g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 1 large onion, diced – 8 oz (about 225g) mushrooms (cremini or white), sliced – 4 cups (950ml) low-sodium chicken broth – 1 cup (240ml) heavy cream – 1 cup (240ml) milk (optional, for a lighter texture) – 1 cup (160g) shredded cheddar cheese, plus extra for topping – 2 tbsp butter – 1 tbsp olive oil – 2 cloves garlic, minced – 1 tsp dried thyme – 1 tsp dried rosemary – ½ tsp black pepper – ½ tsp salt (adjust to taste) – 1 bay leaf – 1 tbsp all-purpose flour (for thickening)

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2. How do I prepare the chicken and mushrooms before adding them to the slow cooker?

First, preheat your oven to 400°F (200°C) for a quick sear (optional but recommended). Pat the chicken pieces dry with paper towels to ensure they brown well. – Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. – Cook the chicken for 5–6 minutes until lightly browned on all sides. Remove and set aside. – In the same skillet, add a bit more oil if needed, then sauté the diced onion for 3–4 minutes until translucent. – Add the sliced mushrooms and cook for another 5–6 minutes until they release their moisture and begin to brown slightly. – Stir in the minced garlic and cook for 30 seconds until fragrant.

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3. Should I use a slow cooker setting for the entire cooking time, and how long should it cook?

Yes, this recipe is best cooked on Low setting for 6–8 hours or High setting for 3–4 hours. If you’re short on time, you can finish it off on the stovetop after slow cooking. – After slow cooking, remove the bay leaf. – Stir in the flour to create a slurry with 2 tbsp of water, then whisk it into the soup to thicken. – Add the heavy cream and milk (if using), then simmer on the stovetop over medium heat for 5–7 minutes until the soup thickens. – Stir in the shredded cheese until melted and smooth.

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4. Can I make this soup ahead of time, and how should I store it?

Absolutely! This soup tastes even better the next day as the flavors meld. – Store the cooked soup in an airtight container in the fridge for up to 4–5 days. – To reheat, warm it gently on the stovetop or microwave until steaming hot. – For longer storage, freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating.

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5. What substitutions can I make if I don’t have certain ingredients?

Here are some flexible swaps for common ingredients: – Chicken broth → Use vegetable broth if preferred. – Heavy cream → Substitute with half-and-half or coconut milk for a lighter option (though texture will differ). – Mushrooms → Use a mix of white button mushrooms and cremini for depth. – Cheese → Swap cheddar for mozzarella, Parmesan, or a blend of both. – Flour → If unavailable, skip it and use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken. – Thyme/rosemary → Use 1 tsp dried mixed herbs or omit if you dislike them.