Crockpot Creamy Chicken and Mushroom Soup Step-by-step instructions

Before you start

Before you begin, cut the chicken thighs into bite-size pieces and pat them dry with paper towels. Slice the mushrooms if not pre-sliced, and dice the onion. Measure out the dried thyme and garlic powder.

In a separate bowl, whisk together the chicken broth and condensed cream of mushroom soup until smooth. Have all your ingredients ready to go—this recipe comes together in minutes once the prep is done.

Instructions

Layer and Pour

1. 1Layer the ingredients
   Place the chicken pieces in the bottom of the slow cooker in an even layer. Scatter the sliced mushrooms and diced onion over the top. Sprinkle with dried thyme and garlic powder.
   Look for The chicken covers the bottom, with mushrooms and onions scattered evenly.
   Tip No need to stir yet; layering helps the chicken cook evenly.
2. 2Pour the broth mixture
   In a mixing bowl, whisk together the chicken broth and condensed cream of mushroom soup until smooth. Pour the mixture over the chicken and vegetables in the slow cooker.
   Look for The liquid covers most of the ingredients, creating a creamy base.
   Tip Whisking first ensures a lump-free sauce.

At this stage, the chicken is raw, and the mushrooms and onions are scattered on top. The broth mixture has been poured over, covering most of the ingredients.

The slow cooker is ready to be turned on. The scene should look neat and organized, with the liquid level just below the top of the ingredients.

Slow Cook

3. 3Cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and tender. The soup will thicken slightly as it cooks.
   Look for The aroma fills the kitchen; the chicken is no longer pink and the mushrooms are tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Check the chicken temperature
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. If not, continue cooking and check again after 30 minutes.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using chicken breasts, start checking at 3 hours to avoid overcooking.

The soup is simmering gently, and the aroma of thyme and garlic fills the kitchen. The chicken is cooking through, and the mushrooms are softening. After 4 hours, the chicken should be fork-tender and no longer pink inside. The broth has started to thicken slightly, and the flavors are melding together.

Finish and Serve

5. 5Stir and serve
   Once the chicken is fully cooked, stir the soup gently to combine. Ladle into bowls and serve hot.
   Look for The soup is thick and creamy with visible chicken and mushroom pieces.
   Tip Taste and adjust seasoning with salt and pepper if desired.

The soup is thick, creamy, and steaming. The chicken is tender and easily pulls apart, and the mushrooms are silky. The broth is velvety and coats the back of a spoon. Give it a final stir, ladle into bowls, and serve immediately. The texture should be rich and satisfying, with no raw flour taste.

Common mistakes

One common mistake is lifting the lid too often to check on the soup. Every time you open the slow cooker, you let out heat and extend the cooking time. Another is overcooking chicken breasts, which can become dry and stringy.

Stick to the recommended cooking times and use an instant-read thermometer to ensure doneness. Also, avoid adding extra liquid unless needed, as the soup thickens as it cooks.

How to tell it’s done

The soup is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The mushrooms should be tender, and the broth should be slightly thickened.

If the soup looks too thin, let it cook an additional 30 minutes uncovered to reduce. The flavors will have melded together, and the kitchen will smell wonderfully savory.

• Poultry: 165°F (74°C) in the thickest part