Creamy chicken soup slow simmered in my slow cooker or Crockpot is a super simple and delicious meal that requires minimal effort and time! With Kids Camp activities at church, this was the perfect solution to the dreaded “Dinner Dilemma”.
Affiliate link are used. I might make a small commission off of purchases through these links at no extra charge to you. Thank you for visiting me today.
Today was the second day of Kids’ Camp at our church. All three of my teenage children and I volunteered. We all had a great time. Pouring ourselves into the lives of others is always so fulfilling and rewarding. I’m so glad my teens are getting opportunities to work with younger children. Volunteering comes with some challenges, too.
The second day of camp always seems better than the first. You kind of know what to expect. There is always that special something to look forward to doing. You’re less nervous. This is normal for the kids, but I didn’t realize this would be so true for me as a volunteer…at least in the area of dinner prep.
Day 1: Stopped and picked up pizza on the way home. I was exhausted and unprepared. This is never a good combination, but I vowed to do better next time.
Day 2: I opted for my special Creamy Chicken Soup that goes into the slow cooker with nearly no prep work at all. At the end of a very long day, I opened the lid, stirred it using a wooden spoon to break/shred the chicken, added water to get it to the thickness of my liking, and adjusted the salt. That was it. Dinner was done. I just had to scoop it into a bowl and put my feet up.
Are you ready to make some creamy chicken soup? Check out the recipe below!
Slow Cooker Creamy Chicken Soup
Ingredients
- 4-5 Chicken Breasts (still frozen)
- 3 Cups Mixed Vegetables (still frozen)
- 1 Bag Potatoes O’Brien with onions & pepper (still frozen)
- 1 Can of Cream of Chicken Soup
- 1 Can of Cream of Mushroom Soup
- Salt and Pepper as desired
Instructions
- Place frozen chicken breasts on the bottom of the slow cooker. Pour frozen vegetable blend on top of the chicken breasts. Pour frozen potato blend over the vegetables. Pour both cream soups over the potatoes. Cover. Cook on low for 6-8 hours or high for 3-4 hours.
- It doesn’t look pretty, but it is easy and will be delicious later.
- Once the cooking is complete, use a wooden spoon to stir it while shredding and breaking the chicken breasts. Add water to get it to your desired consistency. My husband prefers it more like stew (adding nearly no water) while my daughter likes it to be a definite soup (adding about 2 cups of water). Add salt and pepper as needed.
- That’s it! Pull up a bowl and enjoy. The perfect way to end a great day is with a meal waiting in the slow cooker.
