Best 8 Slow Cooker Creamy Chicken Soup Recipes

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

Steps:

• Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
• With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
• Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

SLOW COOKER CREAMY CHICKEN TACO SOUP

Steps:

• Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
• Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
• Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

"CREAMY" CHICKEN AND TOMATO SOUP (SLOW COOKER) RECIPE - (4.2/5)

Steps:

• Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP RECIPE

Steps:

• 1. Remove skin from the chicken and chop the meat 2. Put the chicken into a slow cooker with the onions, celery, carrots and peas. 3. Stir in both, mushroom soup, and herbs. Season with salt and pepper 4. Cover and cook on high for 3-4 hours or low for 8 to 9 hours 5. when soup is finished, stir in egg noodles. 6. Season to taste and serve. ENJOY!

SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Steps:

• In a 3.5-4 quart slow cooker gradually stir 5 cups water into the soup.
• Stir or whisk till smooth.
• Stir in chicken, vegetables, and seasoned pepper.
• Cover; cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours.
• If using low-heat setting, turn to high-heat setting.
• Stir in noodles.
• Cover and cook for 20 to 30 minutes more or until noodles are just tender.

SLOW COOKER CREAMY CHICKEN AND CORN SOUP RECIPE - (4.4/5)

Steps:

• directions 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water. 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

SLOW COOKER CREAMY CHICKEN FAJITA SOUP

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken into slow cooker.
• In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours).
• Remove chicken and shred using two forks.
• Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
• Serve with your favorite fajita toppings.