Slow cooker chicken and cream of chicken soup is the ultimate comfort food, perfect for a chilly evening or when you need a quick and easy meal. This recipe takes the classic creamy chicken soup and elevates it with the convenience and depth of flavor that only a slow cooker can provide. Forget about hours spent simmering on the stove; this recipe allows you to simply set it and forget it, leaving you with a deliciously tender and flavorful soup with minimal effort.
What Makes This Slow Cooker Chicken and Cream of Chicken Soup Recipe Special?
This recipe isn't just your average cream of chicken soup. We've focused on enhancing the flavor profile, using fresh ingredients and techniques to create a richer, more nuanced taste. The slow cooking process gently tenderizes the chicken, resulting in succulent meat that melts in your mouth. We’ll explore variations to cater to different tastes and dietary needs, ensuring a truly satisfying and customizable experience.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 cup milk (or half-and-half for extra richness)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Optional additions: 1 cup cooked noodles, rice, or dumplings; fresh parsley for garnish
Step-by-Step Instructions:
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Sear the Chicken (Optional but Recommended): For extra flavor, sear the chicken breasts in olive oil over medium-high heat until lightly browned on all sides. This step adds a beautiful depth of flavor that complements the slow-cooked elements.
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Layer in the Slow Cooker: Place the seared (or unseared) chicken breasts in the bottom of your slow cooker. Add the chopped onion, carrots, and celery. Top with the minced garlic.
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Add Liquids and Seasonings: Pour in the chicken broth, cream of chicken soup, and milk. Stir in the thyme and rosemary. Season generously with salt and pepper.
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Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
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Shred and Serve: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup. Stir well to combine. If desired, add cooked noodles, rice, or dumplings during the last 30 minutes of cooking time.
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Garnish and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired.
Frequently Asked Questions (FAQs)
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. However, you'll need to add about an hour to the cooking time to ensure the chicken is fully cooked through.
What other vegetables can I add?
Feel free to add other vegetables like potatoes, peas, green beans, or corn. Add them along with the carrots and celery. Keep in mind that some vegetables, like potatoes, may require longer cooking times.
Can I make this soup without cream of chicken soup?
Yes, you can make this soup without condensed cream of chicken soup. To achieve a similar creamy texture, you can blend a portion of the cooked soup with an immersion blender until smooth, then return it to the pot. You can also add heavy cream or crème fraîche for richness.
How can I thicken this soup?
If you find your soup is too thin, you can thicken it by mixing 1-2 tablespoons of cornstarch with a little cold water to form a slurry. Then, slowly whisk the slurry into the simmering soup and cook for a few minutes until thickened.
Can I make this soup in advance?
Yes, this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This slow cooker chicken and cream of chicken soup is a versatile recipe that you can easily adapt to your preferences. Enjoy experimenting with different vegetables, herbs, and spices to create your own unique version of this comforting classic. Remember to adjust cooking times based on your slow cooker and the frozen or fresh ingredients you use.
