Slow Cooker Recipe – Chicken and Mushroom Soup

ByNicole Harris
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This Slow Cooker Chicken and Mushroom Soup is simple to prepare and full of flavor.  It can easily be made into Creamy Chicken and Mushroom Soup as well.
beige bowl filled with light brown soup with mushrooms inside, photo text: slow cooker chicken and mushroom soup

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Slow Cooker Soup Recipe

Besides slow cooker meals being convenient, they are also a great way to eat healthy.  Just toss in some chicken, cooking liquid and lots of veggies for a tasty, filling and nutritious meal!

I’ve been participating in a healthy series with some other bloggers that are making positive lifestyle changes.  The major change that I have made is my diet.  I have been eating real foods and cutting most of the processed junk out of my diet . . . Mostly.

dark brown broth with mushrooms in beige bowl

This Chicken and Mushroom Soup can be made as a plain broth soup {see above photo}.  Or add just a touch of cream for a Creamy Chicken Mushroom Soup {see below photo}.

I enjoyed both versions and can’t say that one was better than the other.  I guess it just depends on your mood.

beige bowl filled with light brown soup

beige bowl filled with light brown soup

Slow Cooker Chicken & Mushroom Soup

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This Slow Cooker Chicken and Mushroom Soup is simple to prepare and full of flavor.  It can easily be made into Creamy Chicken and Mushroom Soup as well.

Ingredients

  • 1/2 Sweet Yellow Onion, sliced
  • 1 Tb Olive Oil
  • 1 Lb Boneless Skinless Chicken Tenders
  • 25 oz Crimini Mushrooms, sliced
  • 6 Garlic Cloves, chopped
  • 4 Cups Mushroom or Chicken Broth
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Dried Thyme
  • 2-3 Tb Heavy Cream, optional

Instructions

  1. Sauté the onions in the olive oil over medium heat until soft and slightly browned. (about 8 minutes)
  2. Lightly oil the bottom of your slow cooker and place the chicken breast in an even layer on the bottom.
  3. Add the mushrooms, onions and garlic to the slow cooker.
  4. Pour the broth into the slow cooker. (I used half chicken broth, half mushroom stock)
  5. Add the salt, pepper, garlic powder, onion powder and thyme.
  6. Cover and cook on high for 3-4 hours.
  7. Chicken should be falling apart. Shred chicken.
  8. Stir in the heavy cream. (optional)
  9. Serve & Enjoy!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 300Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 88mgSodium 379mgCarbohydrates 14gFiber 3gSugar 6gProtein 29g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© Nicole Harris
Cuisine: American / Category: Dinner
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9 Comments

  1. Bring on the cold, I’ll be ready with this soup! I am a big fan of mushroom soup, but I like the added chicken!

    Reply

    1. Yeah, all I need now is cold weather! Mushrooms are one {of my many} obsessions. I put then in and on anything I can.

      Reply

  3. I love this recipe and it has become a staple in the house. When I have the time I sautee the onion and mushrooms, but sometimes everything gets chopped up and thrown in before I leave for work. I also add chicken and shred it before I serve. Almost always make swiss and provolone grilled cheese on the side.

    Thanks for the recipe!!

    Reply

    1. I do love my mushrooms! Yes, that is the correct amount. They cook down and it will not seem like that much. But, you can definitely use less if you prefer 🙂

      Reply