Chicken Thighs Mushroom Soup Crock Pot Recipe
Description
This delicious chicken thighs mushroom soup crock pot recipe is the perfect all-in-one meal for any family. To make this dish, chicken thighs are slow-cooked in a savory mushroom-based broth that has just the right amount of herbs and spices. The crock pot not only makes it easy to prepare but keeps all the flavors contained, creating a flavorful and comforting meal. Serve with a side of crusty bread for a complete dinner.
Prep Time
This recipe requires about 10 minutes of preparation time to get the ingredients ready for cooking. This includes chopping vegetables, seasoning the chicken, and prepping the broth. Once the ingredients are prepped and added to the crock pot, the rest of the cooking process is hands-off.
Cook Time
The cook time for this recipe is approximately 4 hours on high heat or 6-8 hours on low heat. For best results, use a digital programmable slow cooker that has a timer to avoid overcooking the dish. Be sure to check the soup at the end of the cooking time to ensure the chicken is cooked through and the soup is the desired consistency.
Ingredients
- 4 chicken thighs, boneless, skinless
- 4 cups of low-sodium chicken broth
- 2 cups of sliced mushrooms
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 bay leaf
- 2 tablespoons of olive oil
Instructions
Begin by seasoning the chicken thighs with salt and pepper. Heat up the olive oil in a large skillet over medium heat. Place the chicken thighs in the skillet and cook for about 5 minutes per side until lightly browned. Remove from the heat and set aside.
Add the chicken broth, mushrooms, onion, garlic, thyme, salt, and black pepper to the slow cooker. Place the bay leaf and chicken thighs on top. Close the lid and set the slow cooker to high heat. Cook for 4 hours or low heat for 6-8 hours.
When the cooking time is up, remove the bay leaf and chicken thighs from the slow cooker. Shred the chicken with two forks and add it back to the soup. Taste the soup and adjust the seasonings if needed. Serve with a side of crusty bread.
Equipment
- Large skillet
- Slow cooker
- 2 forks
Notes
This recipe can also be made in the Instant Pot. Simply follow the same instructions, but cook on low pressure for 15 minutes, followed by a natural pressure release. If using an Instant Pot, you may need to adjust the amount of liquid used.
Nutrition: Per Serving
- Calories: 274
- Fat: 11g
- Carbohydrates: 10g
- Protein: 30g
- Sodium: 739mg
- Fiber: 2g
Recipe Tips
For a creamier soup, add 1/2 cup of heavy cream to the slow cooker and stir to combine before serving. To make this recipe gluten-free, use a gluten-free broth and skip the flour. For a vegan version, substitute the chicken with tofu and use vegetable broth. For an even heartier soup, add in some diced carrots and celery.
This soup can also be made ahead of time and reheated when ready to serve. Simply store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in the slow cooker or in a pot on the stove over medium heat until warmed through.
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