Go Back

Slow Cooker Cheesy Chicken Soup

A rich and creamy slow-cooked chicken soup featuring tender shredded chicken, fresh vegetables, and a velvety cheddar cheese base.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken pieces, boneless skinless
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese freshly shredded
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • fresh chives chopped for garnish
  • 1/2 cup frozen peas optional

Equipment

  • Large skillet
  • Slow Cooker
  • Two forks

Method
 

Preparation
  1. Melt butter in a large skillet and sauté onion, carrots, and celery until softened. Add garlic and cook for 30 seconds.
  2. Stir in flour until combined with vegetables and cook for 1 minute.
  3. Slowly whisk in 1 cup of chicken broth until thickened and smooth.
  4. Transfer vegetable mixture to the slow cooker and add remaining broth, cream, herbs, and seasonings.
  5. Add chicken pieces, cover, and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours.
  6. Remove chicken, shred with two forks, and return meat to the slow cooker.
  7. Gradually stir in the cheddar cheese until melted and smooth. Stir in peas if using.
  8. Cover and cook for an additional 15 minutes.
  9. Adjust seasoning, ladle into bowls, and garnish with fresh chives.

Notes

Use freshly shredded cheddar cheese for the best melt. Store in an airtight container for up to 4 days or freeze for up to 3 months.