A great recipe to use up leftover cooked chicken, this Crock-Pot Creamy Chicken Mushroom Soup pairs great with a salad & rolls for a fantastic dinner or lunch!
Slow Cooker Creamy Chicken Mushroom Soup
If you need a recipe to use up some leftover cooked chicken (or store-bought rotisserie chicken) and you LOVE mushrooms as much as I do, then, this warm, hearts and creamy chicken mushroom soup is going to be your new favorite!
The recipe only takes but a few minutes to prepare everything with the hardest part being sautéing the diced onions in some butter, then cooking in some flour to create a roux that will nicely thicken the soup as it cooks (without using a can of “cream of something” soup.
The soup is then flavored with chicken broth (store bought or you can use yummy homemade chicken broth), diced carrots, thyme and tarragon. Everything is cooked for about 6 hours on LOW temperature which allows for the carrots to cook and the flavors to really meld together.
Then you add in some lovely half & half (or cream) and let the soup cook for just 30 minutes more to create that lovely creamy soup.
And then dinner is served!
Equipment Needed For Crock-Pot Creamy Chicken Mushroom Soup Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Cutting Board
- Medium Skillet
- Wooden Spoon
- Dry Measuring Cups And Measuring Spoons
- Liquid Measuring Cup
More Crockpot Mushroom Recipes To Try:
- Crock-Pot Hot Mushroom Dip
- Slow Cooker Turkey Mushroom Stew
- Crock-Pot Mushroom Chicken in Tomato
- Slow Cooker Ranch Mushrooms
|Soup Recipes||Chicken Recipes|
|Mushroom Recipes||Winter Recipes|
|Fall Recipes||6 Quart Or Larger Slow Cooker Recipes|
This post was originally published in January, 2012. We have polished it off and given it an update in December, 2020. We hope you enjoy!