If you’re craving a cozy, comforting meal that practically makes itself, you’re going to adore this Creamy Slow Cooker Chicken and Vegetable Soup Recipe. I absolutely love how this soup is rich, hearty, and loaded with wholesome veggies — all cooked low and slow so the flavors meld beautifully. Whether you’re winding down after a busy day or just want a lazy weekend dinner, this recipe is your new best friend in the kitchen. Stick with me here—I promise you’ll want to make this again and again.
Why You’ll Love This Recipe
- Hands-off Cooking: Just toss everything in the slow cooker and let it work its magic while you relax or tackle other tasks.
- Rich and Creamy: The combination of heavy cream and cheddar cheese makes this soup satisfyingly velvety without feeling heavy.
- Family Approved: My kids and guests always ask for seconds—it’s like the ultimate comfort meal.
- Loaded with Veggies: Broccoli, potatoes, and onions provide a nutrient-packed boost and great texture.
Ingredients You’ll Need
All the ingredients here come together to create a balanced, flavorful soup. The potatoes and broccoli bring body and color, while the chicken provides heartiness. I like to keep things simple with classic seasoning and rely on the slow cooker for natural flavor development.
- Chicken breasts: Skinless, boneless cuts keep the soup lean but tender—shredded chicken adds such a nice bite.
- Baby yellow potatoes: These hold shape well and have a creamy texture once cooked.
- Frozen broccoli: A convenient veggie that doesn’t need pre-cooking but still adds freshness and nutrients.
- Onion: Diced onions melt into the broth, adding a subtle sweetness and depth.
- Chicken broth: The base for all the soup’s savory goodness—choose a low-sodium version if you want more control over salt.
- All-purpose flour: It helps thicken the soup so it gets that luscious, creamy consistency we all crave.
- Heavy whipping cream: This really sets the creamy texture apart and makes the soup feel indulgent.
- Sharp cheddar cheese: Shredded, it adds a rich, tangy finish that’s pure comfort food.
- Salt and black pepper: Simple but essential seasonings to bring all the flavors together just right.
Variations
One of the things I love about this Creamy Slow Cooker Chicken and Vegetable Soup Recipe is how easy it is to tweak based on what you have or prefer. Feel free to get creative — your kitchen, your rules!
- Vegetarian Variation: Swap the chicken broth for veggie broth and leave out the chicken; add extra hearty veggies like carrots or mushrooms for a veggie-packed version.
- Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast in place of cheddar for a creamy finish without dairy.
- Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce during the slow cook to warm things up a bit.
- Seasonal Swaps: In fall, I swap broccoli for roasted butternut squash — it adds a lovely sweetness that’s perfect for chilly evenings.
How to Make Creamy Slow Cooker Chicken and Vegetable Soup Recipe
Step 1: Load the Slow Cooker with the Basics
First, simply add your chicken breasts, baby yellow potatoes that you’ve cut into quarters, frozen broccoli, and diced onions into the slow cooker. Sprinkle the salt and pepper evenly on top. Then pour in the chicken broth, ensuring everything is mostly submerged. I like to give it a gentle stir with a spoon just to distribute the seasonings, but it’s not mandatory. Pop the lid on and set your slow cooker to low for about 6 hours. This slow simmer allows all the flavors to develop and the chicken to become tender enough to shred effortlessly.
Step 2: Shred Chicken and Prepare the Creamy Mixture
Once those 6 hours are up, it’s time for a little hands-on work—but nothing complicated! Remove the chicken breasts and shred them using two forks. This is one of those little moments where you’ll feel like a kitchen rockstar because the chicken practically falls apart. Meanwhile, in a separate bowl, whisk together the all-purpose flour and heavy whipping cream until smooth and lump-free. This step is key—if you rush this part, you might get lumps in your soup, and nobody wants that.
Step 3: Combine and Thicken
Return the shredded chicken to the slow cooker, then pour in your cream and flour mixture. Stir well to combine everything. Now add the shredded sharp cheddar cheese—the real star that brings everything home with its melty, cheesy goodness. Give it another good stir, then replace the lid and let the soup cook for an additional 1 to 2 hours on low. This helps the soup thicken up nicely and the cheese melt into silky perfection.
Pro Tips for Making Creamy Slow Cooker Chicken and Vegetable Soup Recipe
- Choose the Right Potatoes: Using baby yellow potatoes ensures they stay intact but get tender; russets tend to break down too much and can make your soup overly thick.
- Make It Lump-Free: Whisk your flour and cream thoroughly before adding to avoid clumps—this trick truly saves the texture.
- Shred Chicken Carefully: Don’t shred the chicken too finely; chunkier pieces provide a nice texture contrast and don’t get lost in the soup.
- Avoid Over-Thickening: If your soup looks too thick after reheating, just stir in a splash of broth or water to loosen it up gently.
How to Serve Creamy Slow Cooker Chicken and Vegetable Soup Recipe
Garnishes
I’m a big fan of fresh garnishes that add a little pop and freshness. A sprinkle of chopped fresh parsley or chives really brightens up the rich soup. Sometimes I add a small dollop of sour cream or even a little extra shredded cheddar on top, especially when serving to guests—it’s those little touches that make mealtime feel special.
Side Dishes
This soup stands beautifully on its own, but for something a bit heartier, I love pairing it with crusty bread like a baguette or garlic breadsticks. A simple green salad also complements the creamy texture by adding a crisp contrast. And if you want to keep things cozy, cheesy garlic biscuits are an absolute hit alongside this soup!
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out bread bowls—guests loved the novelty and it made the meal feel extra homey. I’ve also experimented with layering it in clear glass bowls so the colors shine through, which makes it look as good as it tastes. Adding a sprinkle of crispy bacon bits on top is another fun twist I recommend trying once—you’ll thank me later!
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely before transferring leftovers into airtight containers. Stored in the fridge, it stays great for up to 3 days. When reheating, I like to do it gently on the stovetop or in the microwave, stirring occasionally to keep that creamy texture intact. This soup reheats beautifully—it actually tastes even better the next day!
Freezing
Freezing creamy soups can be tricky, but this recipe freezes well if you leave out the cream and cheese before freezing. Just freeze the chicken, potatoes, broccoli, and broth mixture, then add the cream and cheese when you reheat. I’ve done this multiple times with no loss in flavor or texture, and it means you always have a comforting meal on hand.
Reheating
When reheating, do it slowly over medium-low heat, stirring frequently to prevent the dairy from separating. If the soup is too thick after reheating, don’t hesitate to thin it out with a splash of chicken broth or water. This method helps keep the creamy goodness intact while warming through evenly.
FAQs
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Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken adds extra flavor to the broth. Just increase the cooking time slightly and make sure to remove the bones before shredding the meat. It’s a bit more work but totally worth it for a richer soup.
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How do I make this soup thicker?
If you want a thicker soup, let it cook longer during the final 1-2 hour thickening stage, or add a bit more flour mixed with cream. Just whisk thoroughly before adding to avoid lumps. Alternatively, you can mash a few of the potatoes directly in the slow cooker to naturally thicken the broth.
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Can I substitute the cheddar cheese with another type?
Yes! Sharp cheddar is classic here, but Gruyère or Monterey Jack work beautifully too. Just choose cheeses that melt well and have a flavor you enjoy.
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Is it necessary to add flour and cream separately?
Mixing flour with the cream before adding helps prevent any clumping and gives a smooth texture. Adding them separately might cause lumps or uneven thickness, so I always recommend whisking them together first.
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Can I make this soup in an Instant Pot?
You most certainly can! Cook the chicken, potatoes, broccoli, and onions on high pressure for about 15 minutes, then release pressure naturally. Follow the same steps for shredding and adding cream, flour, and cheese, using the sauté function for the thickening step.
Final Thoughts
This Creamy Slow Cooker Chicken and Vegetable Soup Recipe holds a special place in my recipe box because it’s so dependable and comforting. Whether it’s a chilly night or you’re inviting friends over for an easy dinner, this soup never disappoints. I really hope you give it a try and find it as soul-satisfying as my family and I do. It’s like getting a warm hug from the inside out—and who doesn’t need that?
Print
Creamy Slow Cooker Chicken and Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This creamy slow cooker chicken and vegetable soup is a comforting and hearty meal perfect for chilly days. Tender chicken breasts are slow-cooked with baby yellow potatoes, broccoli, and onions in a flavorful chicken broth, then finished with a rich blend of heavy cream and sharp cheddar cheese to create a velvety, satisfying soup.
Ingredients
Chicken and Vegetables
- 4 skinless, boneless chicken breasts
- 1½ pounds baby yellow potatoes, cut into four pieces
- 10 ounces frozen broccoli
- 1 small onion, diced
Soup Base and Seasonings
- 48 ounces chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
Thickening and Finishing
- ¼ cup all-purpose flour
- 1½ cups heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
Instructions
- Prepare the Slow Cooker: Place the chicken breasts, sliced baby yellow potatoes, frozen broccoli, and diced onion into the slow cooker.
- Season and Add Broth: Sprinkle the salt and black pepper evenly over the ingredients, then pour the chicken broth into the slow cooker. Close the lid securely.
- Cook on Low: Set the slow cooker to the low heat setting and allow it to cook for 6 hours, letting the chicken and vegetables become tender and flavorful.
- Shred the Chicken: After 6 hours, carefully remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker.
- Make the Cream Mixture: In a separate bowl, whisk together the all-purpose flour and heavy whipping cream until smooth and free of lumps.
- Combine and Thicken Soup: Pour the cream and flour mixture into the slow cooker and stir well to combine with the other ingredients. Then add the shredded sharp cheddar cheese and stir again.
- Final Cook: Replace the lid and cook for an additional 1 to 2 hours on low, until the soup thickens to a creamy consistency.
Notes
- This soup can be made a day ahead and reheated; the flavors will deepen with time.
- For a thicker soup, cook the final step closer to 2 hours; for a thinner consistency, reduce the final cooking time.
- Use sharp cheddar cheese for best flavor, but you can substitute with mild cheddar or a blend of cheeses.
- If you prefer a smoother texture, puree part of the soup before adding the cheese.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
