When the temperature drops and the air turns chilly, there’s nothing more comforting than a steaming bowl of soup. And when that soup is creamy chicken soup made in a slow cooker, it’s even better. This recipe is no ordinary soup. It combines chicken, vegetables, and cream to create a satisfying bowl of goodness that you can serve your family and friends on any day of the week. The beauty of this recipe is that it is super easy to make, yet tastes like you spent hours in the kitchen. The slow cooker does all the work for you, so you can go about your day and come home to a delicious meal.
I remember the first time I made this recipe. It was a cold, lazy Sunday, and I had a craving for something comforting. I was feeling particularly lazy and did not want to spend too much time in the kitchen. I had some chicken and vegetables in my refrigerator, and that’s how I came up with this recipe. I threw everything into the slow cooker and got on with my day. A few hours later, my apartment was filled with the delicious aroma of creamy chicken soup. I ladled myself a bowl, sat down with a book, and took a sip of the soup. It was like a warm hug in a bowl, and I knew that this recipe was a keeper. So, trust me when I say that you need to try this recipe out for yourself.
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Slow Cooker Creamy Chicken Soup
Ingredients:
4 chicken breasts, boneless and skinless, diced
4 cans cream of chicken soup
1 cup sweet corn
2 stalks celery, chopped
8 ounces mushrooms, sliced
1 large potato, peeled and diced
2 leeks, sliced
1 onion, chopped
Salt and pepper to taste
4 chicken breasts, boneless and skinless, diced
4 cans cream of chicken soup
1 cup sweet corn
2 stalks celery, chopped
8 ounces mushrooms, sliced
1 large potato, peeled and diced
2 leeks, sliced
1 onion, chopped
Salt and pepper to taste
Pro Tip: The veggies you put into it are completely customizable!
Instructions:
1. Place diced chicken breasts at the bottom of the slow cooker. Pour cans of soup over chicken breasts.
1. Place diced chicken breasts at the bottom of the slow cooker. Pour cans of soup over chicken breasts.
(If you don't want to dice chicken breasts, they can go in whole and you can shred it at the end if that is preferred.)
2. Add the sweetcorn, celery, mushrooms, potato, leeks, and onion to the slow cooker.
3. Season with salt and pepper to taste.
4. Stir everything together to ensure the ingredients are well combined.
5. Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
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6. To thicken, use a cornstarch slurry (equal parts cornstarch and water). Allow the soup to cook for an additional 15-30 minutes on low heat to allow the flavors to meld together.
Serve the slow cooker creamy chicken soup hot, garnished with fresh herbs if desired.