Easy Crock Pot Chicken with Cream of Chicken Soup Recipe (2024)

Here's a super easy chicken recipe that requires just two ingredients: chicken and cream of chicken soup.

As I've gotten older, I've come to appreciate recipes that are simple and require minimal ingredients. This Crock Pot Chicken with Cream of Chicken Soup is a perfect example. By combining boneless, skinless chicken thighs (or breasts) with 98% fat-free cream of chicken soup, I've discovered a way to create a flavorful, satisfying meal that's ideal for busy weeknights.

The best part? The slow cooker does all the work, making it incredibly easy to enjoy a wholesome, delicious dinner. Whether you're watching your calories and WW Points or just looking for a straightforward meal, I'm confident this recipe will quickly become a favorite in your kitchen, just like it has in mine!

This is the kind of family favorite recipe that satisfies everyone.

An even easier and better version of , a longtime favorite recipe here on Simple Nourished Living!

How Many Calories and WW Points in this Easy CrockPot Chicken with Cream of Chicken Soup Recipe?

According to my calculations, each serving has 235 calories and 4 WW Points when made with boneless, skinless chicken thighs and 185 calories and 1 WW Point when made with boneless, skinless chicken breasts.

To see your WW Points for this recipe and track it in the WW app, Click here!

Recipe Ingredients

• Chicken - I prefer boneless, skinless chicken thighs even though they are higher in WW Points. They are much more forgiving and less likely to dry out. Boneless, skinless chicken breasts are a good 0 Points option. You'll just want to watch your cooking time to be sure they don't overcook.
• Cream of Chicken Soup - You'll want two (10.5 ounce) cans so there's plenty of sauce/gravy. 98% Fat Free & Heart Healthy varieties of cream of chicken soup are lower in calories, fat, sodium and WW Points. So they are a good option for those watching their weight.
• Optional Seasonings - Salt, pepper, garlic, etc., if desired.

How to Make Slow Cooker Chicken with Cream of Chicken Soup

Step 1: Assemble and prep your ingredients.

Step 2: Season the chicken thighs with salt and pepper if desired. Place chicken in the slow cooker. (I used my 6-quart slow cooker (affiliate link) for this recipe.)

Step 3: Stir the cream of chicken soup and spread it over the chicken thighs. Cover and cook on LOW for 4 - 6 hours. or on HIGH for 2 to 3 hours.

The soup will thin out as the chicken releases moisture during cooking. My chicken was perfectly tender in 5 hours on LOW. The time will vary depending on both the size of your chicken pieces and the size of your

Recipe Notes, Variations & Substitutions

I prefer to use boneless, skinless, chicken thighs in the slow cooker because they are more tender and flavorful. They are also less likely to get dry and overcooked. Breasts are fine. Just be careful not to overcook them or they can turn dry and stringy.

Herbs & Spices: Though I like the straightforward simplicity of this recipe. There are lots of things you could add such as granulated garlic, onion powder, dried onion flakes, sage, thyme, poultry seasoning, and paprika would all work well.

Diced Tomatoes: Adding diced tomatoes or even a can of diced tomatoes with green chilies can add a bit of tanginess and depth to the dish. Chopped sun-dried tomatoes would also be nice.

Vegetables: Toss in some veggies like diced carrots, celery, onions, and bell peppers for added nutrition and texture if you are feeling ambitious.

Frozen Peas or Mixed Vegetables: Stir in some frozen peas/mixed vegetables towards the end of cooking for a pop of color and a touch of sweetness.

Half Batch: You could cut this recipe in half using 1.25 - 1.5 ounces of chicken and 1 can of soup for 4 to 5 servings. You would want to use a 3 to 4 quart slow cooker for this amount to prevent it from cooking too fast.

Serving Suggestions

Over Rice: Serve the creamy chicken over a bed of steamed white or brown rice. The rice will absorb the delicious sauce, making each bite flavorful. You could also use cauliflower rice if you are watching your WW Points or carbs.

With Mashed Potatoes: Pair the creamy chicken with mashed potatoes for a comforting and hearty meal. The creamy sauce works perfectly as a gravy over the potatoes.

Over Pasta: Serve the chicken and sauce over cooked pasta, such as egg noodles, fettuccine, or penne, for a satisfying pasta dish.

On Bread, Toast or Biscuits: Spoon the creamy chicken over toasted bread or warm biscuits for a delicious open-faced sandwich.

With Steamed Vegetables: Add a side of steamed or roasted vegetables like broccoli, green beans, carrots, or peas for a balanced and nutritious meal. I love to steam vegetables in the microwave.

With a Side Salad: Serve the chicken alongside a fresh green salad with a light vinaigrette to add a refreshing contrast to the creamy main dish

Ways to Use Leftovers

Creamy Chicken Pot Pie Soup: Chop or shred the chicken and place it in a large saucepan. Stir in Chicken broth and/or milk and defrosted mixed vegetables to make a simple creamy soup. Cook over medium low heat, stirring often, until bubbly.

Creamed Chicken Stuffed Potatoes: Scoop out the insides of baked potatoes and fill them with the leftover creamy chicken. Top with cheese and broil until bubbly for a delicious twist on loaded potatoes.

Creamed Chicken and Biscuits: Serve the leftover creamy chicken over warm, fluffy biscuits for a comforting and satisfying meal. It's like a deconstructed chicken pot pie!

Creamed Chicken and Rice Casserole: Mix the leftover creamy chicken with cooked rice and vegetables. Transfer to a baking dish, sprinkle with breadcrumbs and cheese, and bake at 350 degrees until heated through (30 - 40 minutes) and bubbly for a comforting casserole.

Creamed Chicken Stuffed Crepes: Fill homemade or store-bought crepes with the leftover creamy chicken mixture, roll up, and place in a baking dish. Top with cheese and bake until heated through for an elegant and delicious meal.

Creamy Spinach Chicken Casserole: Add frozen thawed and drained chopped spinach (about 1 cup), cauliflower rice (about 2 cups) and grated low fat cheese (about ½ cup) to the leftover creamy mixture. Place in a greased baking dish. Sprinkle a little more grated cheese on top and bake in a preheated 350 degree oven until heated through (30 - 40 minutes)

Are You Ready To Firmly Plant YourselfOn The Path To Lasting Weight Loss Success?

If you've made this Easy Slow Cooker Chicken with Cream of Mushroom Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new Weight Watchers program, with points displayed in the recipe card. The WW link in the recipe card takes you to the Weight Watchers website where you can edit it using the WW recipe builder or add it to your day (U.S. only, you must be logged into your WW account).

More Easy Healthy Slow Cooker Chicken Recipes

• CrockPot Chicken Thighs with Creamy Corn
• Easy 2-Ingredient Slow Cooker Italian Chicken Marinara

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