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Slow Cooker Creamy Chicken Soup

  • Servings: 8
  • Course: Soups & Salads

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Ingredients

  • 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

Directions

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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