Cream of Chicken Soup In A Crockpot

Cream of Chicken Soup In A Crockpot


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Don't use that old soup can and cook your cream of chicken soup from scratch! Leave it in the crockpot to bring out those rich flavors too.

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Time needed

7-8 hour cooking

Serving Size / Yield

12 servings


  • 4 C. chicken broth
  • 2 C. water
  • 1 C. carrots, chopped
  • 1 C. celery, chopped
  • 1/2 tsp. dried basil
  • 2 chicken breasts, boneless and skinless
  • 1/2 C. butter
  • 1/2 C. flour
  • 2 C. half and half
  • 1 tsp. salt
  • 1/2 tsp. black pepper

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In your crockpot, mix chicken broth, water, carrots, celery, and basil. Stir to combine. Add in uncooked chicken breasts. Cover and cook on low for 7 to 8 hours. In a small saucepan over medium heat, melt butter over medium heat. When melted, whisk in flour. Gradually pour in half and half until well combined. Stir in salt and black pepper. Remove chicken breasts from the crockpot and cut into small pieces to your desire. Pour the creamy mixture into the crockpot and stir to combine. Add chicken back in. Cover and cook on low for 15 to 20 minutes.

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