There’s something magical about coming home to the rich aroma of slow cooker cream of chicken soup bubbling away, it’s like getting a warm hug from your kitchen. This recipe became my go-to when my youngest caught her first nasty cold last winter. Between sneezes and sniffles, she kept asking for “Mommy’s creamy soup,” and I swear it worked better than any medicine. What makes this version special? It’s that perfect balance, velvety from the cream, packed with immune-boosting veggies, and so easy you’ll have it simmering in minutes. Trust me, once you try this comforting bowl of goodness, you’ll understand why it’s become my family’s cold-weather staple.
Why You’ll Love This Slow Cooker Cream of Chicken Soup
Oh, where do I start? This soup isn’t just food, it’s a cozy blanket for your soul! Here’s why it’s become my absolute favorite:
- Creamy dreaminess: That velvety texture from the heavy cream makes each spoonful feel like a hug (don’t even think about skimping, trust me!)
- Set-it-and-forget-it magic: Toss everything in before work, and come home to a kitchen smelling like grandma’s house
- Cold-kicking powers: Garlic, thyme, and all those healing veggies team up to boost your immune system
- Keto’s best friend: Swap regular flour for almond flour, and boom, instant low-carb comfort food
- Kid-approved: My picky eaters don’t even notice the hidden veggies swimming in that creamy goodness
Seriously, this soup solves everything, from busy weeknights to winter sniffles. Just wait till you try it!
PrintSlow Cooker Cream of Chicken Soup for Ultimate Comfort
A creamy and comforting slow cooker cream of chicken soup that’s easy to prepare and perfect for cold days or boosting immunity.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker)
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour (or almond flour for keto)
Instructions
- Place chicken, broth, carrots, celery, onion, garlic, thyme, salt, and pepper in the slow cooker.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken, shred it, and return to the slow cooker.
- In a small saucepan, melt butter, whisk in flour, and cook for 1 minute.
- Slowly stir in 1 cup of broth from the slow cooker to make a roux.
- Pour the roux and heavy cream into the slow cooker, stir well.
- Cook for another 30 minutes until thickened.
- Serve warm.
Notes
- For a keto version, replace flour with almond flour.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Add spinach or kale for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Ingredients for Slow Cooker Cream of Chicken Soup
Gathering the right ingredients makes all the difference in this slow cooker cream of chicken soup, I learned that the hard way when I once tried using pre-minced garlic from a jar (never again!). Here’s exactly what you’ll need:
- 2 boneless, skinless chicken breasts, about 6 oz each (trust me, thighs work too if you prefer richer flavor)
- 4 cups chicken broth, homemade if you’ve got it, but boxed works in a pinch
- 1 cup heavy cream, packed to the brim for that signature creaminess
- 1 cup diced carrots, about 1/4-inch pieces so they soften perfectly
- 1 cup diced celery, don’t skip this! It adds such fresh flavor
- 1 small onion, chopped, I like yellow onions for their mild sweetness
- 2 cloves garlic, minced, fresh is best here, no exceptions!
- 1 tsp dried thyme, my secret weapon for that cozy, herbal note
- 1 tsp salt, adjust to taste after cooking
- ½ tsp black pepper, freshly cracked if you can
- 2 tbsp butter, for that rich roux base
- 2 tbsp all-purpose flour, or almond flour if you’re going keto (same amount!)
See those notes? They’re from years of tweaking, like realizing 1/4-inch carrot dice cooks evenly without turning mushy. Every ingredient plays its part!
How to Make Slow Cooker Cream of Chicken Soup
Okay, let’s get cooking! This slow cooker cream of chicken soup comes together in three simple phases, prep, simmer, and thicken. I’ve burned enough roux in my life to tell you exactly where most people go wrong (hint: it’s Step 3!). Follow these steps, and you’ll have the creamiest, dreamiest soup every single time.
Step 1: Prep the Vegetables and Chicken
First things first, grab that trusty cutting board. I like to chop my carrots and celery into 1/4-inch dice (any bigger and they won’t soften enough). The onion gets a rough chop, no need for perfection here. Toss everything into your slow cooker with the chicken breasts, broth, garlic, thyme, salt, and pepper. The chicken should be nestled in the middle so it cooks evenly. Pro tip: If you’re rushed in the morning, chop everything the night before and refrigerate in separate containers!
Step 2: Slow Cook to Perfection
Now comes the easy part, set it and forget it! I prefer cooking on low for 6 hours, the chicken becomes fork-tender without drying out. If you’re pressed for time, high for 3 hours works, but the flavors won’t meld quite as beautifully. When time’s up, fish out the chicken and shred it using two forks (my kids love helping with this part!). Return the shredded chicken to the pot and give everything a good stir.
Step 3: Thicken the Soup
Here’s where the magic happens! Melt butter in a small saucepan over medium heat, then whisk in the flour. Cook for exactly 1 minute, you’ll smell a nutty aroma when it’s ready. Slowly drizzle in 1 cup of broth from the slow cooker, whisking constantly until smooth. This is your roux, the secret to that luxurious texture. Pour it back into the slow cooker along with the heavy cream, stir well, and let it cook another 30 minutes. Resist the urge to peek, that uninterrupted simmer time lets the flavors marry perfectly.
Tips for the Best Slow Cooker Cream of Chicken Soup
After making this slow cooker cream of chicken soup more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “oh-my-goodness” amazing:
- Full-fat cream is non-negotiable, that skim milk in your fridge? Put it back! The richness makes all the difference
- Want extra greens? Toss in a handful of kale or spinach during the last 10 minutes, just enough time to wilt without turning to mush
- Roux rescue: If your soup isn’t thickening enough, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in
- Garlic lovers: Double the garlic and add a pinch of garlic powder at the end for extra oomph
- Leftover magic: The flavors deepen overnight, if you can wait that long!
My biggest tip? Taste before serving and adjust the salt, slow cooking can mute flavors slightly. Now go make some soup magic!
Variations of Slow Cooker Cream of Chicken Soup
One of my favorite things about this slow cooker cream of chicken soup is how easily it adapts to different diets, I’ve tweaked it for every family member’s needs! For keto friends, swap the flour with almond flour (same amount) and you’ve got instant low-carb comfort. Dairy-free? Coconut milk works beautifully instead of heavy cream, just add it at the end so it doesn’t separate. And when my veggie-loving sister visits, I double the carrots and celery while tossing in extra spinach. The possibilities are endless!
Serving Suggestions for Slow Cooker Cream of Chicken Soup
Oh, let me tell you how I love serving this slow cooker cream of chicken soup, it’s all about the cozy accompaniments! A crusty baguette is my go-to for dunking into that creamy goodness (my kids call it “soup bread” now). For something lighter, a simple green salad with lemon vinaigrette balances the richness perfectly. And don’t skip the garnishes, a sprinkle of fresh parsley or chives adds such a pretty pop of color and freshness. Sometimes I’ll even add a swirl of cream on top for that extra restaurant-worthy touch! For more cozy meal ideas, check out what others are cooking at familytastes.com.
Storage and Reheating Instructions
Here’s the scoop on keeping your slow cooker cream of chicken soup tasting fresh, because yes, it does get better the next day! In the fridge, it stays perfect for about 3 days in an airtight container (I use my trusty glass mason jars). For longer storage, freeze portions in freezer bags laid flat, they’ll keep for a month and thaw beautifully. When reheating, go low and slow on the stove with a splash of extra broth to bring back that creamy texture. Microwave reheating tends to make the cream separate, trust me, I learned that lesson the hard way!
Nutritional Information for Slow Cooker Cream of Chicken Soup
Now, I’m no nutritionist, but here’s what I’ve figured out about this slow cooker cream of chicken soup after making it dozens of times (and yes, taste-testing every batch!). Keep in mind these numbers can change based on your exact ingredients, that homemade broth versus store-bought makes a difference!
- Serving Size: About 1 generous bowl (1/4 of the recipe)
- Calories: Around 320 per serving
- Protein: 22g (thanks to all that chicken!)
- Carbs: 12g (less if you use almond flour)
- Fat: 20g (but it’s the good, satisfying kind)
Remember, this is comfort food that actually nourishes you. The veggies pack vitamins, the chicken gives protein, and that cream? Well, that’s just happiness in liquid form!
FAQs About Slow Cooker Cream of Chicken Soup
Can I use frozen chicken breasts in this recipe?
Absolutely! I do this all the time when I forget to thaw chicken. Just add an extra hour to the cooking time if using frozen. The soup turns out just as delicious, though I recommend patting the chicken dry first to prevent extra water diluting your broth.
Is this slow cooker cream of chicken soup keto-friendly?
With one simple swap, yes! Replace the all-purpose flour with almond flour (same amount) and you’ve got a creamy, low-carb dream. My keto friends swear they can’t tell the difference, the soup still gets that perfect velvety texture we all love. If you are looking for other low-carb chicken options, check out this 5 ingredient keto butter chicken.
Can I make this soup dairy-free?
You bet! Coconut milk works beautifully instead of heavy cream, just add it during the last 30 minutes like you would with regular cream. The flavor changes slightly, but you still get that luxurious mouthfeel. I’ve served this version to dairy-free friends who asked for seconds!
Why does my soup sometimes separate when reheating?
Ah, the cream can be finicky! Always reheat gently on the stove with a splash of extra broth, stirring frequently. Microwave reheating tends to make the fats separate, trust me, I’ve ruined a few batches learning that lesson. If it does separate, a quick whisk usually brings it back together.
Can I add noodles to make it more filling?
Of course! I add egg noodles during the last 30 minutes when my teenagers want a heartier meal. Just remember they’ll keep absorbing liquid, so you might need extra broth. For gluten-free, rice noodles work great too, add them at the very end since they cook faster. For a different kind of comfort, you might enjoy this cozy homemade chicken noodle bliss recipe.
I’d love to hear how your slow cooker cream of chicken soup turns out! Did your kids gobble it up like mine do? Maybe you tried a fun variation I haven’t thought of yet? Drop me a note below, your tips and stories make my day! If you are looking for more slow cooker inspiration, perhaps you’d like to see the crockpot rotisserie chicken soup recipe.