Slow Cooker Creamy Chicken Soup

by Cindi SutterFounder of The Spirited Table® - Slow Cooker Soups from Food & Wine 

When the weather outside is frightful (or life is just a bit to hectic) there is nothing quite like coming home to a warm home-cooked meal. For those of us whom unfortunately do not have our own Mrs. Doubtfire to prep such a meal, employing your slow cooker is the next best thing. If you're looking for creative dinner ideas you can set, forget and come home to, we have a collection of slow cooker soup recipes that will satisfy and warm you right up. From slow cooker chicken soup to slow cooker split pea soup we have range of broth and creamy based soups that promise to delight. And if soup isn't your thing, don't worry, we have plenty more slow cooker recipes to get you through winter and beyond. For more Slow Cooker Soups see RECIPES HERE.


3 Tbsp unsalted butter
1/2 cup fresh bread cubes
3 lbs chicken legs, split
Kosher salt
Freshly ground black pepper
2 Tbsp all-purpose flour
2 medium onions, chopped
1 celery stalk, chopped
8 cups chicken stock
1 cup heavy cream


  1. Heat a slow cooker on high until hot. Stir in 2 tablespoons of the butter until melted, then stir in the bread cubes. Cook the bread cubes, stirring, until browned and crisp, about 5 minutes. Transfer the bread cubes to a bowl and reserve. 
  2. Stir in the remaining 1 tablespoon butter until melted, then stir in the chicken, 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook until golden, about 8 minutes. Sprinkle the flour over the chicken, stirring to combine. Stir in the onions, celery, and stock, then reduce the heat to low. Cook the soup until the chicken is very tender, 6 to 8 hours. 
  3. Remove the chicken and let cool to warm. Remove the meat, discarding the bones. Return the chicken to the slow cooker. Stir in the cream and season with salt and pepper to taste. Serve the soup topped with the reserved breadcrumbs.