crockpot recipe with chicken and cream of chicken soup
The Best crockpot recipe with chicken and cream of chicken soup
Oh, this Crockpot Chicken and Cream of Chicken Soup recipe is one of those simple, foolproof dishes that just makes everything feel easier—like life, really. I’ve been making it for years, and it’s always a hit, whether it’s a quick weeknight meal or something we pull out for a family dinner when we’re all tired from a long day. The thing about this soup is that it’s got that perfect balance of rich, creamy goodness without being heavy or complicated. It’s like the grandma recipe that’s secretly a modern staple—comfort food that doesn’t feel like a chore.
My kids love it because it’s so easy to eat, and the chicken is tender and flavorful without any weird textures. They’ll take a big spoonful right out of the crockpot, and honestly, I’ve never had a kid who’s turned down this soup. It’s also great for meal prep—make a big batch, and it keeps well in the fridge for a few days, or freeze portions for busy mornings. Plus, it’s got all the nutrients you need without being overly processed. The chicken is lean but packed with protein, and the veggies blend right in, making it a balanced dish that’s still satisfying. It’s the kind of meal that feels like a treat but is actually good for you, and that’s something I love about it.
Slow Cooker Creamy Chicken and Rice
A comforting and creamy slow cooker dish featuring tender chicken, fluffy rice, and a rich cream of chicken soup base. Perfect for a cozy meal!
🥘Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half)
- ½ cup shredded cheddar cheese
- 1 cup cooked white rice
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C) if using a stovetop method for rice. Cook rice according to package instructions, drain, and set aside.
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2 In a slow cooker, combine chicken breasts, olive oil, and chicken broth. Cook on LOW for 3 hours or HIGH for 2 hours, until chicken is fully cooked (165°F internal temp). Remove chicken, shred, and set aside.
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3 In the same slow cooker, add cream of chicken soup, remaining broth, heavy cream, garlic powder, onion powder, salt, and pepper. Stir well and cook on LOW for 1 hour.
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4 Add cooked rice and shredded chicken back into the slow cooker. Stir to combine evenly. Cook on LOW for another 30 minutes, stirring occasionally, until heated through.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Creamy Chicken and Rice Works
This slow-cooked chicken and cream of chicken soup recipe is always a lifesaver for busy weeknights or when you need hearty comfort food for the whole family. It’s simple enough to prep ahead, yet cooks perfectly in the crockpot, making it ideal for meal prep or last-minute gatherings where you want something warm and satisfying without the fuss. Plus, it’s a crowd-pleaser—everyone loves creamy, tender chicken, and it’s easy to adjust the seasoning to taste, so it works whether you’re serving kids, picky eaters, or anyone who just needs a cozy meal.
❓ Frequently Asked Questions About Slow Cooker Creamy Chicken and Rice
How long should I cook the chicken and cream of chicken soup in the crockpot for a tender and flavorful result?
For a classic slow-cooked dish, cook the chicken and cream of chicken soup on LOW for 6–7 hours or HIGH for 3–4 hours, depending on your crockpot size and the type of chicken (whole chicken, thighs, or breasts). For extra tenderness, add a splash of broth or water halfway through cooking.
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Can I use pre-cooked chicken instead of raw chicken in the crockpot?
Yes! If using pre-cooked chicken (rotisserie, leftover, or cooked in advance), simply add it to the crockpot along with the soup base. Cook on LOW for 2–3 hours or HIGH for 1 hour to let the flavors meld. Just ensure the chicken is fully cooked (165°F/74°C internal temp) before adding it.
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What should I add to the cream of chicken soup to make it more flavorful?
To elevate the dish, consider these simple upgrades: – Aromatics: Sauté 1 onion, 2 garlic cloves, and 1 celery stalk (or 1 tbsp onion/garlic powder) before adding the soup. – Seasonings: Add 1 tsp dried thyme, ½ tsp black pepper, or a pinch of nutmeg. – Extra richness: Stir in 1 tbsp butter or olive oil at the end. – Fresh herbs: Garnish with parsley or chives after cooking. – Umami boost: A splash of chicken broth or a dash of Worcestershire sauce.
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Can I make this crockpot chicken and cream soup ahead of time?
Absolutely! This dish tastes even better the next day as flavors deepen. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on LOW for 1–2 hours or until piping hot.
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What’s the best type of chicken to use for this recipe, and how do shredding it works?
For best results, use: – Whole chicken (boneless, skinless) – yields more shredding. – Chicken thighs – stay juicier than breasts. – Breasts – work but may dry out; add extra broth if needed.
To shred easily: 1. Remove chicken from the crockpot and let it cool slightly. 2. Cut into bite-sized pieces and place in a microwave-safe bowl. 3. Cover with a damp paper towel and microwave in 20-second bursts, stirring between each, until fully shredded (about 1–2 minutes total). Alternatively, use a fork or chopsticks to tear it apart.
