Can I use frozen chicken in slow cooker creamy chicken soup?

Yes, you can use frozen chicken directly in the slow cooker. Just ensure you cook it on high for at least 4–5 hours or low for 7–8 hours until it reaches a safe internal temperature of 165°F. For best texture and even cooking in slow cooker creamy chicken soup , thawing beforehand is recommended.

How do I thicken creamy chicken soup in a slow cooker?

To thicken your soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. You can also mash some of the potatoes or stir in extra cream cheese or heavy cream for a thicker, richer consistency.

What vegetables go well in creamy chicken soup?

Classic choices like carrots, celery, and onions work beautifully. You can also add potatoes, peas, green beans, corn, or spinach depending on the season. For more texture and nutrients, try tossing in some chopped kale or mushrooms.

Can I make creamy chicken soup dairy-free?

Absolutely. Swap out cream cheese or heavy cream for full-fat coconut milk or a non-dairy cream alternative. You can also use a blended potato or soaked cashews for creaminess without any dairy. Just remember to add these alternatives at the end to keep the texture smooth.

Slow Cooker Creamy Chicken Soup – 5-Star Ultimate Comfort

Description

A cozy, rich and flavorful slow cooker creamy chicken soup perfect for busy weeknights. Loaded with tender chicken, vegetables, and creamy broth this is comfort in a bowl.

Ingredients

1.5 lbs boneless, skinless chicken breasts (or thighs)

1 medium yellow onion, diced

3 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 tsp dried thyme

1/2 tsp dried parsley

1 bay leaf

Salt and pepper to taste

4 oz cream cheese (softened)

1/2 cup heavy cream

1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

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Instructions

1. Add chicken, onion, carrots, celery, garlic, broth, herbs, salt, and pepper to the slow cooker.

2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and vegetables are tender.

3. Remove bay leaf. Shred the chicken using two forks, then return to the soup.

4. In a separate bowl, whisk softened cream cheese with a ladle of hot broth until smooth.

5. Stir cream cheese mixture and heavy cream into the soup.

6. Cook an additional 20–30 minutes on HIGH until creamy and slightly thickened.

7. If needed, add cornstarch slurry and stir until desired consistency is reached.

8. Taste and adjust seasoning as needed.

9. Serve warm, garnished with chopped parsley or cracked pepper.

Notes

You can prep the vegetables the night before and store them in the fridge for easier morning assembly.

For dairy-free, substitute cream cheese and heavy cream with coconut milk or cashew cream.

This soup freezes well before adding dairy. Add cream when reheating.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American