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Slow Cooker Creamy Chicken Soup

  • Servings: 8
  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 Reynolds® Slow Cooker Liner
  • 1 package (16 oz.) frozen mixed vegetables
  • 1 small onion, chopped
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 1 can (14 oz.) chicken broth
  • 1/2 teaspoon each dried parsley and dried rosemary
  • 1/4 teaspoon each black pepper and garlic salt
  • 1 bay leaf
  • 1 can (12 oz.) fat-free evaporated milk
  • 1 tablespoon flour
  • 3 cups cubed cooked chicken or turkey


Step 1

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

PLACE frozen vegetables and onion into slow cooker liner. Whisk together soup, chicken broth and spices in a large bowl until well blended. Add to slow cooker liner; place lid on slow cooker.

Step 3

COOK on LOW for 4 to 5 hours OR on HIGH for 2 to 3 hours until vegetables are heated through.

Step 4

CAREFULLY remove lid to allow steam to escape. Whisk together evaporated milk and flour in a medium bowl until well blended; add to slow cooker. Gently stir in cubed chicken. Place lid on slow cooker; cook 1 hour longer. Serve soup directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

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