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

Description

This Slow Cooker Creamy Chicken Soup is the ultimate comfort meal packed with tender chicken, hearty vegetables, and rich, creamy flavors. Simple yet delicious, this soup is perfect for busy weeknights or chilly days. With minimal prep and the convenience of a slow cooker, it’s a recipe that’s sure to become a family favorite.

Ingredients

Units Scale

Main 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

Cream Base and Seasoning

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)

Thickening Agent

1/4 cup cornstarch
1/4 cup water

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Instructions

Season and Cook the Chicken:
Season the chicken breasts with salt and black pepper. Heat the olive oil in a pan over medium-high heat and sear the chicken for about 5-7 minutes per side until browned and fully cooked. Transfer the chicken to a cutting board and shred it into bite-sized pieces.
Prepare and Add Ingredients to Slow Cooker:
Add the shredded chicken, diced onion, minced garlic, carrots, celery, chicken broth, heavy cream, cooking wine (if using), bay leaves, dried sage, rosemary, and thyme to the slow cooker. Stir to combine the ingredients evenly.
Thicken the Soup:
In a small bowl, mix the cornstarch and water to create a slurry. Pour this mixture into the slow cooker and stir well.
Cook the Soup:
Cover the slow cooker with its lid and allow the soup to cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
Garnishing and Serving:
Once the soup is cooked, season with additional salt and pepper to taste. Remove the bay leaves from the soup. Garnish with freshly chopped parsley before serving hot.

Notes

For extra flavor, you can sauté the onions and garlic in the same pan used to sear the chicken before adding them to the slow cooker.
If you prefer a less creamy soup, you can reduce the heavy cream to 1 cup or replace it with half-and-half.
Serve alongside crusty bread or rolls for a hearty, complete meal.
This soup stores well in the refrigerator for 2-3 days, or you can freeze it for up to 3 months. Reheat gently over low heat to maintain the creamy texture.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 890mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 21g
Cholesterol: 85mg