Chicken And Mushroom Soup Slow Cooker Recipe

Nothing beats a cozy, hearty bowl of soup on a chilly day, especially when it’s a rich and creamy blend of tender chicken and earthy mushrooms. Imagine that warm, comforting aroma filling the kitchen as your slow cooker does all the work for you. Chicken and Mushroom Soup is a classic that’s easy to make, nourishing, and full of flavor. And when you let the slow cooker do the magic, it’s virtually hands-off, giving you the perfect balance of convenience and indulgence.

This recipe not only fills your home with that perfect, homey scent, but it’s also loaded with protein, veggies, and all the nutrients you need to keep you going. The earthy mushrooms, combined with juicy chicken, creamy broth, and subtle herbs, make this dish an instant favorite. And because it’s made in the slow cooker, you can let the flavors meld together over time for an even richer taste. Let’s break this down step-by-step.

Chicken And Mushroom Soup Slow Cooker Recipe

This recipe is designed for maximum flavor with minimal effort. The slow cooker works its magic, creating a creamy, rich, and deeply comforting soup. You’ll have an incredible meal ready to enjoy with very little prep time, making it ideal for busy weeknights, meal prep, or a simple weekend dinner.

Ingredients Needed

To create this masterpiece, you’ll need:

• Chicken breast or thighs (boneless and skinless) – Chicken breasts are lean and will break apart into tender pieces after slow cooking, while thighs give a slightly richer, juicier flavor.
• Mushrooms – A mix of cremini and white mushrooms is ideal for depth of flavor and texture, but you can use any mushrooms you like, from shiitakes to portobellos.
• Onion – A finely chopped onion provides a sweet, savory base that complements the chicken and mushrooms.
• Garlic – Fresh garlic adds an aromatic touch that really enhances the soup’s complexity.
• Carrots – Chopped carrots bring in a bit of sweetness and a nice pop of color.
• Celery – Celery adds crunch and freshness, balancing the rich flavors of the broth.
• Chicken broth – A good-quality chicken broth (preferably homemade or low-sodium) forms the heart of the soup, adding moisture and flavor.
• Heavy cream or half-and-half – For creaminess. You can swap with milk if you prefer a lighter version, but heavy cream gives it that luxurious, velvety texture.
• Flour (optional) – For thickening. If you want a thicker soup, you can create a roux or mix the flour with the cream before adding it.
• Thyme – Fresh or dried thyme adds that subtle, earthy herby flavor that really elevates this dish.
• Bay leaves – A couple of bay leaves bring out deep, aromatic flavors that enhance the overall richness.
• Salt & pepper – To taste, seasoning is key to drawing out the natural flavors of the chicken, mushrooms, and broth.
• Parsley or chives (optional) – A sprinkle of fresh herbs to garnish, adding a burst of freshness and color to the finished dish.

Cooking Instructions

Here’s how to make this slow cooker chicken and mushroom soup:

1. Prepare The Ingredients

   • Chop the chicken into bite-sized pieces or leave it whole for shredding later.
   • Clean and slice the mushrooms.
   • Dice the onion, garlic, carrots, and celery.

2. Layer The Slow Cooker

   • Start by adding the chicken pieces to the bottom of your slow cooker.
   • Layer in the mushrooms, carrots, celery, and onions.
   • Add the garlic, thyme, and bay leaves for that aromatic base.

3. Add Liquids

   • Pour in the chicken broth until the ingredients are just covered (about 4-5 cups).
   • Season with salt and pepper, then stir to combine everything.

4. Slow Cook

   • Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken will become tender and the flavors will meld beautifully.

5. Finish The Soup

   • About 30 minutes before serving, add the heavy cream (or half-and-half) and stir to combine.
   • For a thicker soup, make a quick slurry with flour and water, then stir it in. Let it cook for the last half hour.

6. Shred The Chicken

   • If you cooked whole chicken breasts or thighs, take them out, shred them using two forks, and return the shredded chicken to the soup.

7. Final Touches

   • Adjust seasoning with more salt and pepper to taste.
   • Garnish with chopped parsley or chives for a fresh, colorful finish.

Ingredient Insights

Let’s dive into why each ingredient is important and how it contributes to the dish:

• Chicken: The star of the dish, chicken adds protein and a neutral, savory base that absorbs the flavors of the broth and other ingredients.
• Mushrooms: Mushrooms provide a meaty texture and umami flavor, which is perfect for adding depth to the soup without using heavy seasonings.
• Carrots and Celery: These two are classic soup veggies that contribute both flavor and texture. They release natural sweetness and freshness when slow-cooked, which balances out the richness of the cream.
• Heavy Cream: Cream brings a smooth, luxurious texture, making the soup feel indulgent and velvety. You can adjust the amount depending on how rich you want the final result to be.
• Thyme and Bay Leaves: These herbs help deepen the flavor profile, adding aromatic notes that tie everything together without overpowering the other ingredients.

Expert Tips

To make your slow-cooked chicken and mushroom soup even better, try these expert tips:

• Use bone-in chicken: If you have time, use bone-in chicken (like thighs or legs). The bones add even more flavor to the broth and make the chicken extra juicy.
• Sauté the vegetables: While it’s not necessary, sautéing the onions, garlic, and carrots in a little butter or oil before adding them to the slow cooker can bring out a deeper, sweeter flavor.
• Thicken with cornstarch: If you want a super smooth and thick soup, use cornstarch instead of flour for a gluten-free version.
• Add a splash of white wine: For a little extra depth, add a splash of white wine before slow cooking. It’ll deglaze the pan if you sauté your veggies first and add a nice tangy note to the soup.
• Stir occasionally: If you’re at home, give the soup a gentle stir once or twice during cooking to help the flavors combine.
• Save the chicken skin: If you’re using skin-on chicken, save the skin to use for making crispy chicken skin chips for an added garnish. It’s a crunchy, salty treat that pairs perfectly with the creamy soup!

Recipe Variations

Feel free to get creative with this recipe! Here are a few variations you can try:

• Vegetarian Version: Swap out the chicken for hearty ingredients like tofu or tempeh. You can also increase the amount of mushrooms for a more robust earthy flavor.
• Spicy Kick: Add a few red pepper flakes or a diced jalapeño for a little heat. The cream will help balance the spice.
• Lemon Zest: For a bright and refreshing twist, add a little lemon zest or a squeeze of lemon juice right before serving.
• Dumplings: Instead of serving with crusty bread, you could drop in some homemade or store-bought dumplings for a comforting, one-pot meal.

Final Words

This chicken and mushroom soup recipe is an easy, yet elegant dish that checks all the boxes: comfort, flavor, and convenience. With the slow cooker doing most of the work, you can set it and forget it, knowing that the end result will be rich, flavorful, and incredibly satisfying. It’s versatile, easy to tweak to your preferences, and perfect for any time of year.