Slow Cooker Creamy Chicken Soup

We’ve taken our original Creamy Chicken Soup and made a slow cooker version! There’s nothing quite as satisfying as knowing that your made-from-scratch dinner didn’t take much effort at all. Not to mention, your house will smell amazing while the chicken and vegetables cook low and slow all day long.

Contents

Why Our Recipe Ingredient Notes Chicken Options Cornstarch Slurry Serving Suggestions Storage and Reheating Instructions

Pair this soup with our Homemade Dinner Rolls or our Rapid-Rise Skillet Rolls for a quick and easy option!

Why Our Recipe

This recipe has quick prep. time and the rest takes care of itself in the slow cooker.
We use real, baked and shredded chicken breast that makes all the difference.
Simple yet homemade and hearty, perfect for weeknight meals with the family.

With just a few simple ingredients and some preparation in the morning, you’ll have a delicious and satisfying meal waiting for you when you get home at night. We love the way slow cooking allows the flavors to meld together, creating a rich and creamy broth. The whole family’s going to love this one!

Ingredient Notes

An overhead shot of ingredients for Slow Cooker Creamy Chicken Soup.

Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. If you’re pressed for time, feel free to substitute with rotisserie chicken or leftovers.
Olive Oil: You can use any neutral cooking oil like avocado or vegetable oil as well.
White Onion: White onions have a sharper flavor, but yellow onions also work.
Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
Carrots: Baby carrots work too, just cut them into smaller pieces for even cooking.
Chicken Broth: Using a low-sodium option allows you to best control the flavor—it’s a great chef tip.
Heavy Cream: You can substitute with half-and-half, though the dish may be less creamy and thick.
Cooking Wine: Substitute with chicken broth or a non-alcoholic wine if desired.
Fresh Parsley: Stirring in freshly chopped parsley at the end adds brightness and freshness to the soup. If using dried parsley, substitute with 1 tablespoon.

Chicken Options

Rotisserie Chicken: If you’re in a hurry, rotisserie chicken is a fantastic time-saver. Since rotisserie chickens are usually a loss leader for grocery stores, it’s a money-saver too! Simply shred about 1 1/2 to 2 cups of pre-cooked chicken and stir it in during the last few minutes of cooking.

Leftover Chicken: Got leftover chicken from a previous meal? Whether it’s grilled, baked, or roasted, you can easily shred it and add it to your soup. This is a great way to minimize waste and give new life to leftovers.

Chicken Thighs: If you prefer dark meat, boneless chicken thighs are a tasty alternative to chicken breasts. They add a richer flavor to the soup and tend to stay more tender and juicy. Sear and cook them just as you would chicken breasts.

A ladle of creamy chicken soup being lifted out of a slow cooker.

Cornstarch Slurry

For this recipe, you’ll make a cornstarch slurry—a simple mixture of cornstarch and liquid used to thicken soups and stews. Typically, slurries are made by whisking cornstarch with water, chicken broth, or another liquid before adding it to the dish. Similar to a roux used for thickening gravy or soup, a slurry is prepared separately and then gradually stirred in.

Adding cornstarch directly to a hot dish can cause clumping, as it doesn’t incorporate properly on its own. The liquid in the slurry helps disperse the cornstarch evenly, ensuring a smooth and lump-free consistency.

Serving Suggestions

This slow cooker creamy chicken soup is delicious on its own, but it’s even better with a side of crusty bread, rolls, or some crackers for dipping. You can also sprinkle some grated Parmesan cheese on top, adding more depth of flavor to the cream base.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze the cooled soup in a freezer-safe container or resealable freezer bag, leaving space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Reheat on the stove over medium-low heat until warmed through.

Reheat in the microwave in 30-second increments, stirring in between each for even heating.