Slow Cooker Creamy Chicken & Mushroom Soup Recipe

Introduction

This slow cooker creamy chicken and mushroom soup is the perfect comfort food for any day. Tender chicken thighs, sautéed mushrooms, and a rich, creamy broth come together effortlessly with minimal prep. It’s a cozy, flavorful meal that’s ideal for busy cooks.

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 1 garlic clove, minced
• 2 cups chicken broth
• ½ cup white cooking wine (optional, for depth)
• 4 tbsp butter
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt
• ½ tsp black pepper
• A blend of ½ cup whole milk and ½ cup light cream
• ½ cup sour cream
• ½ tsp xanthan gum or 1 tbsp cornstarch (for thickening)

Instructions

1. Step 1: Add the chicken, mushrooms, onion, garlic, chicken broth, white cooking wine (if using), butter, dried thyme, bay leaf, kosher salt, and black pepper to the slow cooker.
2. Step 2: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and the vegetables are soft.
3. Step 3: Remove and discard the bay leaf. Mix xanthan gum with a little olive oil, or cornstarch with a bit of water, then stir this mixture into the soup. Let it cook for another 10–15 minutes to thicken.
4. Step 4: Stir in the milk and cream blend along with the sour cream. Mix well and cook for an additional 10 minutes on low before serving.

Tips & Variations

• For a deeper flavor, use chicken thighs rather than breasts as they stay juicier during slow cooking.
• If you prefer a thicker soup, increase the amount of xanthan gum or cornstarch slightly, but add gradually to avoid over-thickening.
• Replace white wine with extra chicken broth if you prefer to avoid alcohol.
• Add fresh herbs like parsley or chives just before serving for a bright touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but thighs tend to stay more tender and juicy when slow cooked, making for a richer soup.

How can I make the soup thicker without xanthan gum or cornstarch?

You can simmer the soup uncovered for a longer time to reduce the liquid, or add a small amount of instant mashed potato flakes to thicken naturally.

Slow Cooker Creamy Chicken & Mushroom Soup Recipe

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★★★★★

4.8 from 333 reviews

This Slow Cooker Creamy Chicken & Mushroom Soup is a comforting and flavorful dish, perfect for busy days. Tender chicken thighs simmer with mushrooms, aromatic herbs, and a creamy blend of milk and sour cream, creating a rich and satisfying soup that’s easy to prepare in a crockpot.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 6–8 hours on low or 3–4 hours on high
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 4 boneless, skinless chicken thighs (or breasts)
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 1 garlic clove, minced

Liquids and Dairy

• 2 cups chicken broth
• ½ cup white cooking wine (optional, for depth)
• A blend of ½ cup whole milk and ½ cup light cream
• ½ cup sour cream

Seasonings and Thickener

• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 tbsp butter
• ½ tsp xanthan gum or 1 tbsp cornstarch (for thickening)

Instructions

1. Prepare Ingredients and Add to Slow Cooker: Add the chicken thighs (or breasts), sliced mushrooms, diced onion, minced garlic, chicken broth, white cooking wine (if using), butter, dried thyme, bay leaf, kosher salt, and black pepper into the slow cooker. Make sure everything is evenly distributed for uniform cooking.
2. Slow Cook the Soup: Cover the slow cooker and set it on low for 6 to 8 hours or on high for 3 to 4 hours. Cook until the chicken is tender and the vegetables have softened, infusing the broth with rich flavors.
3. Thicken the Soup: Remove and discard the bay leaf. Mix xanthan gum with a bit of olive oil or cornstarch with water to create a slurry, then stir this mixture into the soup. Allow it to cook for an additional 10 to 15 minutes to thicken the broth and enhance its creamy texture.
4. Add Dairy and Final Simmer: Stir in the blend of whole milk and light cream along with the sour cream. Mix well to combine all ingredients smoothly. Cook for another 10 minutes on low to allow the creaminess to meld with the flavors.

Notes

• Using chicken thighs adds more flavor and tenderness, but chicken breasts can be used as a leaner alternative.
• If you prefer a thicker soup, you can increase the amount of xanthan gum or cornstarch slightly, but avoid over-thickening.
• White cooking wine is optional but adds depth to the flavor; substitute with additional chicken broth if preferred.
• For a dairy-free version, replace milk, cream, and sour cream with suitable non-dairy alternatives.
• Serve with crusty bread or a side salad for a complete meal.

Keywords: slow cooker soup, creamy chicken soup, mushroom soup, easy dinner, comfort food, crockpot chicken, slow cooker recipes