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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/crock-pot-creamy-chicken-soup-recipe/