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Slow Cooker Cream of Chicken Mushroom Soup

Course Soup
Prep Time 40 minutes
Servings 4 people


  • Slow Cooker


  • 8 slices cooked bacon
  • 8 mushrooms sliced
  • 4 cups chicken broth
  • 2 springs rosemary leaves
  • 2 tbsp fresh sage chopped
  • 1 large carrot chopped *optional if very low carb
  • 3 sticks celery chopped
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/4 cup cilantro
  • 8 boneless skinless chicken thighs cut in 1 inch cubes
  • 1 cup dry red wine *optional if very low carb
  • 1 cup heavy cream
  • 1 tbsp oil, bacon grease or butter


  • Cut chicken into 1 inch cubes
  • Heat the butter (oil or bacon grease) in frying pan, then add chicken
  • Salt and pepper the chicken
  • Add chicken to the bottom of the slow cooker
  • Add carrots and half of the mushrooms to the slow cooker
  • Saute the onion and garlic in the same frying pan
  • Once soften add celery, rosemary, sage, cilantro and half the mushrooms
  • Cook until soften
  • Add all ingredients in the pan into a blender
  • Add bone broth and wine (you may have to do 2 batches)
  • Blend until smooth then add bacon
  • Once the bacon is blended add the liquid to the slow cooker
  • Cook on low for 4-5 hours
  • Stir in the heavy cream and add spinach - cook for another 1/2 hour
  • Add a little fresh rosemary or cilantro on top and serve