Short description

I’ve created an incredibly comforting slow cooker soup that’s loaded with tender chicken, sautéed mushrooms, nutritious vegetables, and a creamy broth. It’s effortless to make and designed to become a household favorite.

Easy Slow Cooker Chicken and Mushroom Soup

Why You’ll Love This Recipe

I love how easy this soup is—I just throw everything into the slow cooker and let it work its magic. The creamy texture, thanks to the single cream and mushrooms, takes the flavor to the next level, while wholesome chicken, veggies, and spinach add nutrition. Plus, it’s meal‑prep friendly, so I can make it ahead and enjoy it on busy nights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast (chunks) – lean protein and hearty texture
Chestnut mushrooms (quartered) – earthy flavor and meaty texture
Carrots – natural sweetness and color
Celery – subtle crunch and mild bitterness
Onion – depth and sweetness
Garlic – aromatic robustness
Fresh thyme and rosemary – warm, earthy, and woodsy aromas
Basmati rice – adds bulk and makes the soup more filling
Baby spinach – fresh vitamins and vibrant color
Chicken stock (made from a stock cube + boiling water) – flavorful base
Single cream (or heavy cream) – richness and creaminess
Olive oil and butter – for searing chicken and mushrooms

directions

Sear the chicken: Chop into chunks and sear in olive oil until golden.
Combine in slow cooker: Add seared chicken, carrots, celery, onion, garlic, rice, thyme, and stock.
Cook: On high for 3 hours or low for 5 hours, until rice and chicken are tender.
Finish the soup: Stir in single cream and baby spinach; cover and let spinach wilt (10 minutes).
Sauté mushrooms: In a pan over high heat, sear mushrooms in olive oil. Add butter and chopped rosemary; cook until browned.
Add mushrooms: Stir mushrooms and butter into the slow cooker soup. Serve with crusty bread.

Servings and timing

This recipe makes about 6–8 servings.

Prep time: ~20 minutes (for searing and chopping)
Cook time: 3 hours on high or 5 hours on low in the slow cooker

Variations

Use chicken thighs or turkey breast for different textures and flavors.
Swap carrots and celery with parsnips and leeks for a twist.
Replace basmati rice with quinoa or barley for added texture.
Mix in wild mushrooms instead of chestnut mushrooms for a richer taste.
Change up the herbs—try sage and oregano instead of thyme and rosemary.

storage/reheating

Fridge: Keeps in an airtight container for up to 3 days.
Freezer: Freeze in suitable containers for up to 3 months.
Reheat: Warm on the stovetop over medium heat. Add a splash of broth or water—rice absorbs liquid, so thinning may be needed.

FAQs

What can I use instead of single/heavy cream?

I sometimes stir in plain Greek yogurt or crème fraîche for creaminess with a tangy twist—just add it off the heat to avoid curdling.

Can I make this soup vegetarian?

Absolutely! I swap the chicken for extra mushrooms and use vegetable stock instead of chicken stock.

How do I prevent the rice from getting too mushy?

I rinse the rice well before adding it and stick to the cooking times. If it still gets softer than I like, I reduce cook time by about 30 minutes.

Can I freeze the soup with rice already in it?

Yes, but be aware the rice may get quite soft after freezing and reheating. To maintain better texture, cook rice separately and add it when reheating.

Can I prepare this in an Instant Pot?

Yes—I use the sauté setting to brown the chicken and mushrooms, then pressure‑cook on high for 8 minutes, followed by a quick release, then stir in the cream and spinach off heat.

Conclusion

I adore how this Easy Slow Cooker Chicken and Mushroom Soup brings comfort with minimal effort. With creamy broth, earthy mushrooms, and tender chicken, it’s perfect for cozy dinners or make‑ahead meals. I hope it warms your kitchen and your heart!