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A bowl of crockpot creamy chicken soup garnished with fresh herbs and a drizzle of cream

Classic Crockpot Creamy Chicken Soup

A comforting and easy-to-make creamy chicken soup, perfect for a hearty meal. This recipe utilizes a slow cooker for maximum flavor and minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 - 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth low sodium
  • 10.5 ounce cream of chicken soup
  • 1 tablespoon dried onion flakes or 1 medium onion, diced
  • 1 teaspoon garlic powder or 2-3 cloves fresh garlic, minced
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt to taste
  • 0.5 teaspoon black pepper to taste
  • 10-12 ounce frozen mixed vegetables
  • 0.5 cup heavy cream or half-and-half
  • 1 tablespoon cornstarch optional, for thickening
  • 2 tablespoons cold water optional, for thickening slurry

Equipment

  • slow cooker
  • cutting board
  • two forks
  • whisk

Method
 

Cooking Steps
  1. Place chicken in the slow cooker with broth, cream of chicken soup, and seasonings. Stir to combine all ingredients around the chicken.
  2. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
  3. Remove and shred the cooked chicken, then return it to the slow cooker.
  4. Stir in the frozen mixed vegetables and heavy cream.
  5. Optionally, whisk cornstarch and cold water to make a slurry; stir into the soup. Cook on high for 20-30 minutes until thickened, then taste and adjust seasonings before serving hot.

Notes

This soup is even better the next day! You can also add other vegetables like potatoes or peas. For a dairy-free option, use full-fat coconut milk instead of heavy cream.