Creamy Crockpot Chicken And Mushroom Soup Recipe

This creamy, earthy Crockpot Chicken And Mushroom Soup is made with tender chicken breasts, fresh cremini mushrooms, and heavy cream, ready in just over 6 hours. The rich, savory broth transforms into a velvety comfort meal the moment you stir in the finishing cream. I love making this on busy weekdays when I need a warm dinner waiting for me.

Why This Classic Works

I used to rely on canned cream of mushroom soup to get that thick texture, but I found it often tasted overly salty and processed. Swapping that out for fresh cremini mushrooms and a splash of real heavy cream completely changed the depth of flavor in this bowl. It tastes far more homemade and avoids that gelatinous consistency you get from the can.

My biggest mistake early on was adding the dairy at the beginning of the cooking process, which caused the sauce to split and look unappetizing. Now, I always wait until the final thirty minutes to stir in the cream, ensuring the soup remains smooth and perfectly emulsified.

Crockpot Chicken And Mushroom Soup Ingredients

• 1.5 lbs Boneless skinless chicken breasts
• 16 oz Cremini mushrooms, sliced
• 1 Yellow onion, diced
• 3 cloves Garlic, minced
• 4 cups Chicken broth (low sodium preferred)
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Heavy cream
• 2 tbsp Cornstarch (mixed with 2 tbsp water)
• 2 tbsp Fresh parsley, chopped (for garnish)

How To Make Crockpot Chicken And Mushroom Soup

1. Combine Ingredients: Place the chicken breasts, sliced mushrooms, diced onion, minced garlic, dried thyme, rosemary, salt, and pepper into the bottom of a 6-quart slow cooker. Pour the chicken broth over the top of the mixture.
2. Slow Cook: Cover the pot with the lid and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken shreds easily with a fork.
3. Shred Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the slow cooker.
4. Thicken and Finish: Stir in the heavy cream and the cornstarch slurry mixture. Cover and cook on High for an additional 20 to 30 minutes until the soup has thickened slightly.

Recipe Tips

• Choose the right mushrooms: Cremini or baby bella mushrooms have a deeper, earthier flavor than standard white button mushrooms and hold up better during the long cook time.
• Temper the dairy: If your heavy cream is very cold, let it sit on the counter for a few minutes before adding it to the hot liquid to prevent any chance of curdling.
• Adjust thickness: If you prefer a stew-like consistency, double the cornstarch slurry amount, but add it slowly to reach your desired texture.
• Searing adds depth: For an extra layer of flavor, you can quickly sauté the onions and mushrooms in a skillet before adding them to the slow cooker, though it isn’t strictly necessary.

What To Serve With Chicken And Mushroom Soup

A slice of crusty sourdough or garlic bread is essential for soaking up the creamy, savory broth. You can also pair this rich soup with a crisp green salad dressed in a sharp vinaigrette to cut through the creaminess of the dish.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. While you can freeze this soup, the dairy may separate slightly upon thawing, so reheat it gently on the stove while whisking constantly.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work perfectly and often stay juicier during slow cooking. You may need to trim excess fat before adding them to the pot.

Can I put frozen chicken in the slow cooker?
No, it is not recommended to cook frozen meat in a slow cooker because it spends too much time in the danger zone for bacteria growth. Always thaw your chicken completely first.

Can I add rice or pasta to this soup?
You can, but it is best to cook rice or pasta separately and add it to individual bowls. Cooking them in the crockpot for the full time will result in mushy starch that absorbs all your broth.

Nutrition

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrate: 12g
• Protein: 28g

Try More Recipes:

• Crock Pot Creamy Chicken Corn Chowder Soup Recipe
• Maggianos Creamy Chicken And Potato Soup Recipe
• Chicken And Sweet Potato Soup Recipe

Crockpot Chicken And Mushroom Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

10

hours 

30

minutes

Total time

10

hours 

45

minutes

Crockpot Chicken And Mushroom Soup creamy savory chicken breasts fresh mushrooms 6 hours weeknight dinner. This velvet-textured soup uses tender chicken and earth cremini mushrooms for a comforting meal ready in about 6 hours.

Ingredients

• 1.5 lbs Boneless skinless chicken breasts

• 16 oz Cremini mushrooms, sliced

• 1 Yellow onion, diced

• 3 cloves Garlic, minced

• 4 cups Chicken broth (low sodium preferred)

• 1 tsp Dried thyme

• 1 tsp Dried rosemary

• 1/2 tsp Salt

• 1/2 tsp Black pepper

• 1 cup Heavy cream

• 2 tbsp Cornstarch (mixed with 2 tbsp water)

• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

• Combine Ingredients: Place the chicken breasts, sliced mushrooms, diced onion, minced garlic, dried thyme, rosemary, salt, and pepper into the bottom of a 6-quart slow cooker. Pour the chicken broth over the top of the mixture.
• Slow Cook: Cover the pot with the lid and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken shreds easily with a fork.
• Shred Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the slow cooker.
• Thicken and Finish: Stir in the heavy cream and the cornstarch slurry mixture. Cover and cook on High for an additional 20 to 30 minutes until the soup has thickened slightly.