Can I use frozen chicken breasts in this recipe?

While fresh is preferable for browning, you can use frozen chicken breasts. Skip the browning step and add them directly to the slow cooker, but increase cooking time by about 30 minutes. Be sure they reach an internal temperature of 165°F before shredding.

How can I make this soup lighter in calories?

You can substitute the heavy cream with half-and-half or evaporated milk. The soup won't be quite as rich, but it will still be delicious. You can also use boneless, skinless chicken breasts and add extra vegetables for more nutrients and fiber.

My soup seems too thin. How can I thicken it?

If your soup isn't as thick as you'd like after cooking, make another cornstarch slurry (1-2 tablespoons cornstarch mixed with equal parts cold water) and stir it into the hot soup. Let it cook for another 15-20 minutes on high to thicken. Alternatively, you can remove some soup, blend it, and return it to the pot.

Is there a dairy-free alternative I can use?

Yes! Full-fat coconut milk makes a wonderful dairy-free substitute for heavy cream in this recipe. It adds richness and a subtle sweetness that works surprisingly well with the chicken and herbs.

Slow Cooker Creamy Chicken Soup Recipe

Name: Slow Cooker Creamy Chicken Soup Recipe
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 medium white onion, diced; 2 tablespoons minced garlic; 4 medium carrots, cut into bite-sized chunks; 4 ribs celery, sliced; 6 cups chicken broth; 2 cups heavy cream; 1/2 cup cooking wine (optional); 4 bay leaves; 1 teaspoon dried sage; 1 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 2 teaspoons chopped fresh parsley (for garnishing); 1/4 cup cornstarch; 1/4 cup water

This Slow Cooker Creamy Chicken Soup is comfort in a bowl – rich, hearty, and incredibly satisfying. With tender shredded chicken, fresh vegetables, and a velvety cream base, this soup practically makes itself while you go about your day. Perfect for busy weeknights or weekend meal prep, it’s a no-fuss recipe that delivers big on flavor and comfort with minimal hands-on time.

Why You’ll Love This Recipe

Effortless Cooking: Your slow cooker does all the heavy lifting! Just prep the ingredients, set it, and forget it until dinner time.
Rich and Satisfying: The combination of tender chicken, fresh vegetables, and a creamy broth creates a soup that’s substantial enough to be a complete meal.
Make-Ahead Friendly: Perfect for meal prep or busy weeknights when you need dinner ready and waiting.
Customizable: Easy to adapt with different vegetables or herbs based on what you have on hand.
Family Favorite: This crowd-pleaser appeals to everyone from kids to adults with its familiar, comforting flavors.

Ingredients You’ll Need

Chicken breasts: The star protein that becomes wonderfully tender and easy to shred after slow cooking. They absorb all the wonderful flavors of the soup.
Salt and pepper: Essential seasonings that enhance all the other flavors in the soup.
Olive oil: Used for browning the chicken, which adds depth of flavor to the finished soup.
White onion: Provides a sweet aromatic foundation for the soup.
Garlic: Adds a wonderful savory note that complements the other ingredients perfectly.
Carrots: Add natural sweetness, beautiful color, and hearty texture to the soup.
Celery: Contributes a subtle earthy flavor and slight crunch that balances the creaminess.
Chicken broth: Forms the flavorful base of the soup, infusing the chicken and vegetables with savory goodness.
Heavy cream: Creates that luxurious, velvety texture that makes this soup so comforting.
Cooking wine: Optional but adds a subtle depth and slight acidity that balances the richness of the cream.
Bay leaves: Impart a subtle complexity and depth to the broth during the long cooking process.
Dried herbs (sage, rosemary, thyme): This classic combination creates a warm, aromatic flavor profile perfect for chicken soup.
Fresh parsley: Brightens up the soup with color and a fresh herbal note when served.
Cornstarch and water: Creates a slurry that thickens the soup to a perfect, silky consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Variations

Add or substitute vegetables based on what you have on hand – try adding corn, peas, potatoes, or mushrooms for different textures and flavors.

Dairy Options

If heavy cream is too rich, substitute half-and-half or whole milk (though the soup won’t be quite as creamy). For a dairy-free version, try full-fat coconut milk.

Protein Swaps

Use boneless chicken thighs instead of breasts for even more tender, flavorful meat. Or try adding some cooked bacon bits for a smoky twist.

Add-Ins

Transform this into a chicken and wild rice soup by adding 1 cup of wild rice (adjust liquid as needed), or make it more like a chicken pot pie soup by adding frozen peas in the last 30 minutes of cooking.

How to Make Slow Cooker Creamy Chicken Soup

Step 1: Brown the Chicken

Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the chicken for 5-7 minutes per side. This step develops incredible flavor! Transfer to a cutting board and shred with two forks.

Step 2: Combine Ingredients

Add the shredded chicken, diced onion, minced garlic, carrot chunks, celery slices, chicken broth, heavy cream, cooking wine (if using), bay leaves, and dried herbs (sage, rosemary, and thyme) to your slow cooker.

Step 3: Add the Thickener

In a small bowl, whisk together cornstarch and water to create a smooth slurry. Pour this into the slow cooker and stir gently to incorporate.

Step 4: Cook

Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking allows all the flavors to meld beautifully while tenderizing the chicken and vegetables.

Step 5: Final Touches

Before serving, taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves (they’ve done their job!) and ladle the hot soup into bowls. Sprinkle with fresh chopped parsley for a bright finish.

Pro Tips for Making the Recipe

Brown the Chicken First: Don’t skip the browning step – it adds significant depth of flavor to the final soup.
Layer Ingredients Properly: Place harder vegetables like carrots on the bottom of the slow cooker, where they’ll cook more thoroughly.
Add Cream Later: If you’re concerned about the cream separating during long cooking, you can add it during the last hour instead.
Thickness Control: If you prefer an even thicker soup, you can increase the cornstarch slurry slightly. For a thinner soup, reduce it or add more broth.
Shred Chicken to Your Preference: Shred the chicken finely or leave it in larger chunks depending on your texture preference.
Season at the End: Wait until cooking is complete before making final seasoning adjustments, as flavors concentrate during slow cooking.

How to Serve

Perfect Pairings

This creamy soup pairs beautifully with crusty bread, garlic bread, or homemade biscuits for dipping. A simple green salad with a light vinaigrette makes for a complete meal.

Garnish Ideas

Beyond parsley, try topping with crispy croutons, a swirl of cream, crispy bacon bits, or a sprinkle of grated Parmesan cheese.

Serving Suggestions

Serve in bread bowls for an impressive presentation, or in mugs for a casual gathering. This soup is perfect for family dinners, lunch gatherings, or even as a starter for a dinner party.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in airtight containers in the refrigerator for up to 4 days. The flavors often improve after a day as they continue to meld.

Freezing

This soup freezes beautifully (minus the garnish). Portion into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months.

Note: Cream-based soups can sometimes separate when frozen. If this happens, simply whisk well while reheating.

Reheating

Reheat refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally. For frozen soup, thaw overnight in the refrigerator first for best results. Add a splash of cream or broth if needed to reach desired consistency.

FAQs

Can I use frozen chicken breasts in this recipe?

While fresh is preferable for browning, you can use frozen chicken breasts. Skip the browning step and add them directly to the slow cooker, but increase cooking time by about 30 minutes. Be sure they reach an internal temperature of 165°F before shredding.
How can I make this soup lighter in calories?

You can substitute the heavy cream with half-and-half or evaporated milk. The soup won’t be quite as rich, but it will still be delicious. You can also use boneless, skinless chicken breasts and add extra vegetables for more nutrients and fiber.
My soup seems too thin. How can I thicken it?

If your soup isn’t as thick as you’d like after cooking, make another cornstarch slurry (1-2 tablespoons cornstarch mixed with equal parts cold water) and stir it into the hot soup. Let it cook for another 15-20 minutes on high to thicken. Alternatively, you can remove some soup, blend it, and return it to the pot.
Is there a dairy-free alternative I can use?

Yes! Full-fat coconut milk makes a wonderful dairy-free substitute for heavy cream in this recipe. It adds richness and a subtle sweetness that works surprisingly well with the chicken and herbs.

Final Thoughts

This Slow Cooker Creamy Chicken Soup is one of those magical recipes that combines minimal effort with maximum reward. There’s something deeply satisfying about coming home to the aroma of a soup that’s been simmering all day, especially when all the work is already done! Whether you’re feeding a family on a busy weeknight or looking for comfort food on a chilly day, this soup delivers every time. Give your future self the gift of a home-cooked meal with practically no effort – your taste buds will thank you!