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Creamy Crockpot Chicken and Mushroom Soup

Creamy crockpot chicken and mushroom soup cooks chicken thighs, cremini mushrooms, and vegetables in a slow cooker, then gets thickened with a smooth butter, flour, and cream mixture. The shredded chicken and sliced mushrooms make every bowl hearty and comforting.
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Prep Time 15 minutes
Cook Time 6 hours 31 minutes
Total Time 6 hours 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs boneless, skinless
  • 1 lb cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 6 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 1.5 cup heavy cream

Equipment

  • 1 6-quart slow cooker
  • 1 2-quart saucepan

Method
 

  1. Put the chicken, mushrooms, onion, celery, garlic, broth, thyme, salt, pepper, and bay leaf in a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F at its thickest part.
  3. Transfer the chicken to a plate.
  4. Remove and discard the bay leaf.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker.
  7. Melt the butter in a 2-quart saucepan over medium heat.
  8. Whisk in the flour and cook for 1 minute.
  9. Gradually whisk in 2 cups of hot broth ladled from the slow cooker.
  10. Whisk in the heavy cream until smooth.
  11. Stir the cream mixture into the slow cooker.
  12. Cover and cook on HIGH for 20 to 30 minutes, until the soup is hot and slightly thickened.

Notes

For tender chicken, check that it reaches 165°F at its thickest part before shredding. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream may separate. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.