Description
This creamy chicken soup made in the crockpot is the ultimate comfort food! Tender chicken, hearty vegetables, and a rich, velvety broth come together effortlessly in your slow cooker. Perfect for busy weeknights and meal prep!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes, peeled and diced (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 cup frozen peas or corn (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep ingredients: Dice carrots, celery, onion, and potatoes (if using) into roughly ½-inch pieces. Mince garlic. Cut cream cheese into cubes and let soften slightly at room temperature.
- Add to slow cooker: Place chicken breasts in the bottom of your 6-quart slow cooker. Add diced carrots, celery, onion, potatoes (if using), and garlic. Pour in the chicken broth.
- Season: Add bay leaf, dried thyme, dried parsley, salt, and black pepper. Stir gently to distribute seasonings.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fully cooked and tender, and vegetables are soft.
- Shred chicken: Remove chicken from the slow cooker using tongs or a slotted spoon. Place on a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
- Thicken soup: In a small bowl, whisk flour with ½ cup of the hot soup broth until smooth (or make a cornstarch slurry with 3 tablespoons cornstarch + ¼ cup cold water). Pour mixture back into the slow cooker, stirring well.
- Add cream and cream cheese: Add cubed cream cheese and heavy cream to the slow cooker. Stir well until cream cheese melts and incorporates (about 5 minutes). If using frozen peas or corn, add them now.
- Final cooking: Cover and cook on HIGH for 15-20 minutes more until soup is thick and creamy. Remove bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or crackers!
Notes
- Chicken choice: Dark meat (thighs) stays more moist than breasts during long cooking, but either works well.
- Cream cheese tip: Softened cream cheese blends in much more easily than cold. Let it sit at room temperature for 30 minutes before adding.
- Don’t add cream too early: Always add heavy cream and cream cheese during the last 30 minutes to prevent curdling or separation.
- Thickening options: Flour creates the creamiest texture, while cornstarch makes it gluten-free. You can also mash some potato pieces against the side of the pot to thicken naturally.
- Vegetable variations: Use any vegetables you like – mushrooms, green beans, or parsnips all work great!
- Storing: Soup thickens as it cools. Add a splash of broth when reheating to thin to desired consistency.
- Freezing note: If freezing, consider adding cream when reheating rather than before freezing for best texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 315
- Sugar: 5g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg