Crock Pot Creamy Chicken Soup Recipe

Introduction

This Crock Pot Creamy Chicken Soup is a comforting and flavorful meal perfect for busy days. It combines tender chicken, rich cream, and Parmesan cheese for a hearty and satisfying bowl of warmth.

Ingredients

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Step 1: Place raw chicken in the bottom of the crock pot.
2. Step 2: Add chopped onion, garlic, Italian seasoning, red pepper flakes, and crushed tomatoes.
3. Step 3: Pour chicken broth over the ingredients.
4. Step 4: Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Step 5: Remove chicken and shred with forks; return shredded chicken to the crock pot.
6. Step 6: Stir in heavy cream.
7. Step 7: (Optional) Mix cornstarch and cold water to form a slurry, then add to the soup and stir to thicken.
8. Step 8: Gradually add Parmesan cheese, stirring constantly until melted.
9. Step 9: Cook uncovered on low for an additional 20–30 minutes.
10. Step 10: Season with salt and pepper; garnish with chopped parsley before serving.

Tips & Variations

• For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
• Swap heavy cream for half-and-half for a lighter soup, though it will be less rich.
• Use chicken thighs for juicier, more flavorful meat.
• Add chopped vegetables like carrots or celery at the start for extra texture and nutrition.
• If you prefer a thicker soup, don’t skip the cornstarch slurry step.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent curdling. For longer storage, freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just increase the cooking time slightly to ensure the chicken cooks through completely.

How do I prevent the cream from curdling when reheating?

Reheat the soup gently over low heat and stir frequently. Avoid boiling to keep the creamy texture smooth.

Crock Pot Creamy Chicken Soup Recipe

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★★★★★

4.9 from 70 reviews

This Crock Pot Creamy Chicken Soup is a comforting and flavorful slow-cooked meal perfect for any day. Tender chicken breasts simmer with aromatic garlic, onion, Italian seasoning, and crushed tomatoes in a rich broth, then finished with creamy heavy cream and Parmesan cheese for a luscious texture. Easy to prepare and ideal for busy schedules, this soup delivers hearty satisfaction with every spoonful.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth

Vegetables and Seasonings

• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (14.5 oz) can crushed tomatoes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Dairy and Thickening

• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)

Instructions

1. Prepare the crock pot: Place the raw chicken breasts or thighs in the bottom of the crock pot, ensuring they are evenly distributed for even cooking.
2. Add aromatics and seasonings: Add the finely chopped yellow onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and the can of crushed tomatoes on top of the chicken.
3. Add broth: Pour 4 cups of low-sodium chicken broth over the ingredients in the crock pot to combine all flavors.
4. Cook the soup: Cover the crock pot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours until the chicken is fully cooked and tender.
5. Shred the chicken: Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot, stirring it into the soup.
6. Add cream: Stir in 1 cup of heavy cream to bring a rich, creamy texture to the soup.
7. Optional thickening: If desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly stir this slurry into the soup to thicken it.
8. Add Parmesan cheese: Gradually add 1 cup of freshly grated Parmesan cheese, stirring constantly until the cheese has completely melted into the soup.
9. Final simmer: Cook the soup uncovered on low heat for an additional 20 to 30 minutes to allow flavors to meld and the soup to thicken slightly.
10. Season and garnish: Season the soup with salt and pepper to taste. Garnish with freshly chopped parsley just before serving for a fresh burst of flavor and color.

Notes

• Use chicken thighs for a juicier, more flavorful soup, or chicken breasts for a leaner option.
• If you prefer a spicier soup, increase the crushed red pepper flakes.
• The cornstarch slurry is optional but helps achieve a thicker, creamier consistency.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For a dairy-free version, substitute heavy cream and Parmesan cheese with coconut cream and a dairy-free cheese alternative.

Keywords: Crock Pot Chicken Soup, Creamy Chicken Soup, Slow Cooker Soup, Comfort Food, Easy Chicken Soup, Creamy Tomato Soup