Description
A comforting and creamy chicken and mushroom soup made effortlessly in a slow cooker, perfect for cozy nights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups spinach, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the sliced mushrooms, chopped onion, and minced garlic on top of the chicken.
- Pour in the chicken broth and add thyme, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Once the chicken is cooked, shred it with two forks and return it to the slow cooker.
- Stir in the heavy cream and chopped spinach, cooking for an additional 30 minutes on low.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Slow Cooker, Creamy, Chicken, Mushroom, Soup