Are you craving a warm, comforting meal that's also incredibly easy to make? Look no further! This Chicken and Cream of Mushroom Soup Crock Pot recipe is the perfect answer for busy weeknights or a cozy weekend lunch. It’s a delicious and healthy meal, ready when you are, with minimal hands-on time. This recipe is perfect for those looking for easy recipes, quick dinner ideas, and delicious dishes, all while embracing homemade cooking.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10.75 oz can condensed cream of mushroom soup
- 10.75 oz can condensed cream of chicken soup
- 4 cups chicken broth
- 1 cup milk or heavy cream (for a richer soup)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
Get started:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step adds depth of flavor to your soup.
Crock Pot Magic:
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Place the chicken breasts in the bottom of your slow cooker. Pour the sauteed onion and garlic mixture over the chicken.
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Pour in the cream of mushroom soup, cream of chicken soup, chicken broth, and milk (or heavy cream). Stir in the thyme, salt, and pepper.
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Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
Finishing Touches:
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Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
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Stir in the frozen peas and corn. Cook for another 15-20 minutes on low, or until the vegetables are heated through.
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Garnish with fresh parsley before serving.
Cooking Tips for the Best Results:
- For extra flavor: Use homemade chicken broth instead of store-bought.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Thicken it up: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the soup during the last 15 minutes of cooking.
- Make it ahead: This soup tastes even better the next day! Prepare it in advance and reheat it when you're ready to eat.
Variations:
- Add vegetables: Feel free to add other vegetables like carrots, celery, or mushrooms.
- Use different herbs: Experiment with other herbs like rosemary or oregano.
- Make it a creamy dream: For an extra creamy soup, use heavy cream instead of milk.
- Add noodles: For a heartier meal, add cooked egg noodles or rice during the last 30 minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This chicken and cream of mushroom soup is a perfect example of healthy meals that are both delicious and easy to prepare. It's a fantastic recipe for busy weeknights and a great way to enjoy the convenience of the slow cooker while creating a truly satisfying meal. Enjoy!