If you’re looking for a comforting and easy-to-make dish that will fill your kitchen with mouthwatering aromas, look no further than a Cream of Chicken Soup Crock Pot recipe. There’s something inherently soothing about a bowl of creamy, velvety chicken soup, especially when it’s made in a slow cooker, which lets all the flavors meld together beautifully while you go about your day.
Whether it’s a chilly evening or a busy weekday, the Crock Pot is your best friend. It simplifies the cooking process, turning a humble dish like chicken soup into something extraordinary. This recipe is perfect for anyone who loves the ease of slow cooking, and it guarantees a hearty meal with minimal hands-on effort. All you need is a few basic ingredients, a Crock Pot, and some patience as the soup slowly develops into a deliciously creamy masterpiece.
Cream Of Chicken Soup Crock Pot Recipe
A Crock Pot version of Cream of Chicken Soup is the epitome of a set-it-and-forget-it meal that produces rich, satisfying results. Imagine tender chicken that has been cooked to perfection, infused with savory herbs, vegetables, and the perfect amount of creaminess, all without requiring much from you in terms of preparation. This soup is a go-to for busy families, people who love a comforting dinner, or anyone who enjoys having leftovers for a few days!
The great thing about this recipe is how customizable it is. You can add extra vegetables, experiment with different seasonings, or even adjust the texture by playing with the consistency of the broth. Whether you’re a beginner in the kitchen or an experienced home cook, this recipe offers both simplicity and versatility.
Ingredients Needed
To make a satisfying Cream of Chicken Soup in the Crock Pot, you will need the following ingredients. These ingredients are simple, yet each one plays an important role in building that perfect creamy, comforting soup:
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Boneless, Skinless Chicken Breasts (3-4 medium-sized pieces)
- These will break down beautifully in the slow cooker, providing that tender chicken base for the soup.
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Chicken Broth (4 cups)
- This is the soul of the soup, offering both flavor and moisture. Chicken broth is essential for that depth of flavor that defines a good chicken soup.
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Cream of Chicken Soup (canned) (2 cans, 10.5 oz each)
- The creamy, rich base for the soup. It helps to give the soup that luxurious consistency and richness.
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Heavy Cream (1 cup)
- Adds a smooth, creamy texture that transforms the broth into a comforting, velvety soup.
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Carrots (2 medium, peeled and diced)
- These provide a slight sweetness and color that contrasts beautifully against the rich, creamy base.
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Celery (2 stalks, diced)
- Celery offers a fresh, crunchy bite and an herby note that balances out the richness of the cream.
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Onion (1 medium, diced)
- This is key for the foundational flavor, offering depth and sweetness that rounds out the taste.
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Garlic (3 cloves, minced)
- Garlic brings an aromatic quality and a slight kick that elevates the overall flavor profile.
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Seasonings
- Salt and Pepper – To taste, these are critical for bringing out all the flavors in the soup.
- Dried Thyme (1 teaspoon) – Adds a touch of earthiness and warmth.
- Dried Rosemary (½ teaspoon) – Gives a woodsy aroma and flavor that pairs well with the chicken.
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Frozen Peas (optional, 1 cup)
- If you’re looking to add a pop of color and a fresh bite, peas are a great option. They add texture without overwhelming the soup’s flavor.
Cooking Instructions
The beauty of making this Cream of Chicken Soup in the Crock Pot is how little hands-on time it requires. Here’s how to do it:
- Prep the Ingredients: Start by dicing the vegetables-carrots, celery, and onion. Mince the garlic. You can leave the chicken breasts whole at this point, as they’ll break down during the cooking process.
- Layer the Ingredients in the Crock Pot: Place the chicken breasts at the bottom of the slow cooker. Layer the diced carrots, celery, and onion on top. Add the garlic, seasonings (salt, pepper, thyme, rosemary), and pour the chicken broth over everything. Finally, add the cans of cream of chicken soup and heavy cream.
- Cook on Low: Cover the Crock Pot and cook on the low setting for 6-7 hours, or until the chicken is fully cooked and tender.
- Shred the Chicken: Once the chicken is cooked, remove the breasts from the slow cooker. Shred them using two forks, and return the shredded chicken to the soup.
- Add the Frozen Peas (optional): If you’re using peas, now is the time to stir them in. Let the soup cook for an additional 15-20 minutes to allow the peas to warm through.
- Serve and Enjoy: Taste the soup and adjust the seasonings if necessary. Serve hot with your favorite bread or crackers on the side.
Ingredient Insights
Each ingredient in this recipe contributes something important to the final dish. Here’s a breakdown of why they matter:
- Chicken Broth: This liquid base sets the stage for your soup. Make sure to use a good quality broth (preferably low-sodium) because it enhances the overall flavor. A richer, more flavorful broth results in a tastier soup.
- Cream of Chicken Soup: Using canned cream of chicken soup is a shortcut that still yields a luxurious, creamy result. It’s an excellent way to infuse deep flavor while making the process easier.
- Heavy Cream: This is what transforms your soup from just chicken broth into something velvety and indulgent. Heavy cream makes the soup rich and smooth, balancing out the saltiness of the broth and the creaminess of the canned soup.
- Vegetables: The carrots, celery, and onions create a perfect trifecta for any soup. They add not just flavor but texture and color. Plus, they provide a subtle sweetness that cuts through the richness of the cream.
- Seasonings: The herbs and spices-especially thyme and rosemary-are essential in adding depth to the soup. They bring a warm, earthy note that complements the chicken beautifully.
Expert Tips
- Don’t Overcrowd the Crock Pot: When layering the ingredients, ensure there’s enough room for the heat to circulate. If the pot is too crowded, it may not cook evenly.
- Use Bone-In Chicken for Extra Flavor: If you want an even richer broth, use bone-in chicken breasts or thighs. The bones release extra collagen, which thickens the broth and adds more flavor.
- Make It Thicker: If you like a thicker soup, reduce the chicken broth slightly or cook the soup uncovered for the last hour to allow some liquid to evaporate.
- Add More Vegetables: Feel free to experiment with other veggies like parsnips, zucchini, or sweet potatoes. These will give your soup even more flavor and texture.
- Stir Occasionally: If you have the time, give the soup a stir once or twice while it’s cooking. This helps the flavors mingle more thoroughly and ensures that the chicken breaks apart more evenly.
Recipe Variations
- Creamy Chicken and Rice Soup: Add 1 cup of cooked rice during the last 30 minutes of cooking. The rice soaks up the broth, making it even heartier.
- Spicy Version: Add a pinch of cayenne pepper or a diced jalapeño for a little heat.
- Use Rotisserie Chicken: If you’re short on time, swap the raw chicken breasts for shredded rotisserie chicken. Add it to the slow cooker in the last 2 hours of cooking.
- Dairy-Free Version: Replace the heavy cream with coconut milk or a dairy-free cream substitute. You can also use a non-dairy ’cream of chicken’ soup.
- Herb Variations: Experiment with fresh herbs like parsley or sage to add a fresh twist. Fresh thyme, rosemary, or dill can also work wonders in this soup.
Final Words
Making Cream of Chicken Soup in the Crock Pot is a wonderful way to combine convenience and comfort. With just a handful of ingredients and minimal effort, you can create a dish that feels like it took hours to prepare but is actually ready in just a few simple steps.
The slow cooker does the heavy lifting, giving you more time to relax, and the end result is a creamy, rich soup that’s perfect for any occasion. Whether you’re cooking for a family, meal prepping, or just craving some homemade comfort food, this recipe is sure to hit the spot.