Crockpot Creamy Chicken and Mushroom Soup Tips, FAQ & printable recipe

Tips for success

For the creamiest texture, use full-fat condensed cream of mushroom soup. If you prefer a lighter version, you can use reduced-fat, but the soup may be slightly thinner.

To add extra depth, sauté the mushrooms and onion in a skillet with a little butter before adding them to the slow cooker—this step is optional but brings out their natural sweetness. You can also add a splash of white wine or sherry for a more sophisticated flavor, though it's not required.

Don't skip the thyme—it's a classic herb that pairs beautifully with chicken and mushrooms. If you have fresh thyme, use about 1 tablespoon of leaves instead of the dried version.

For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce. The soup is forgiving, so feel free to adjust the seasonings to your preference. Just remember to taste before serving and adjust salt and pepper accordingly.

Variations

• Add Vegetables: Stir in 1 cup of frozen peas and carrots during the last 30 minutes of cooking for extra color and nutrition. You can also add chopped celery or leeks at the beginning.
• Herb Swap: Replace the dried thyme with 1 teaspoon of dried rosemary or 1/2 teaspoon of dried sage. Fresh herbs can be added at the end for a brighter flavor.
• Creamy Coconut: For a dairy-free twist, substitute the condensed mushroom soup with 1 can of full-fat coconut milk and 2 tablespoons of cornstarch. Use vegetable broth instead of chicken broth.
• Spicy Kick: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper along with the thyme. Serve with a drizzle of hot sauce for extra heat.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring between.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup will thicken as it sits; add a splash of broth or water when reheating to reach your desired consistency.

This soup can be assembled the night before: place the chicken, mushrooms, onion, thyme, and garlic powder in the slow cooker insert, cover, and refrigerate.

In the morning, whisk the broth and condensed soup together, pour over the ingredients, and start cooking. You can also freeze the fully cooked soup for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this creamy chicken and mushroom soup with crusty bread or buttery crackers for dipping. A simple green salad with a tangy vinaigrette balances the richness of the soup. For a more substantial meal, ladle the soup over cooked rice or egg noodles. Garnish with fresh parsley or chives if you like, though the soup is delicious on its own.

This soup is satisfying enough to be the main course, but it also works well as a starter for a dinner party. Pair it with a crisp white wine like Sauvignon Blanc or a light Chardonnay.

For a cozy night in, serve it alongside a grilled cheese sandwich for the ultimate comfort food combo. The leftovers are even better the next day, as the flavors continue to develop.

Frequently asked questions

Recipe card

Crockpot Creamy Chicken and Mushroom Soup

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 8 oz sliced mushrooms
• 1 medium diced onion
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 2 cups chicken broth
• 1 can (10.5 oz) condensed cream of mushroom soup

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Once the chicken is fully cooked, stir the soup gently to combine. Ladle into bowls and serve hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.