Dinner

Crockpot Marry Me Chicken Soup

This Crockpot Marry Me Chicken Soup is creamy, comforting, and easy to make. Tender shredded chicken floats in a rich broth with sweet carrots, soft celery, and a touch of garlic and Italian seasoning. The soup smells savory and herb-forward while the cream adds a silky finish. It’s a cozy bowl for chilly nights or when you need something simple and satisfying. If you like variations, try a pasta twist like this Marry Me Chicken Pasta (vegan) for a different take on the same flavors.

Recipe Information

Prep Time: 15 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: 6 hr 15 min–8 hr 15 min (low) or 3 hr 15 min–4 hr 15 min (high)
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 360 kcal
Protein: 35 g
Carbohydrates: 8 g
Fat: 23 g
Fiber: 1.5 g
Sugar: 4 g
Sodium: 900 mg

Why Make This Crockpot Marry Me Chicken Soup

This soup is hands-off comfort. Toss ingredients into the crockpot in the morning and come home to a warm, fragrant meal. The chicken becomes tender and shreddable, the vegetables soften and sweeten, and the cream rounds out the broth for a velvety texture. It’s great for busy families, meal prep, or when you want a soothing bowl after a long day.

How to Make Crockpot Marry Me Chicken Soup

The slow cooker makes this dish forgiving. Use boneless chicken breasts for easy shredding. Low and slow yields deeper flavor, but high heat works when you’re short on time. Add the cream at the end to avoid curdling and retain a smooth mouthfeel. Taste and adjust salt and pepper before serving.

Ingredients:

1 lb chicken breasts
1 cup carrots, chopped
1 cup celery, chopped
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Step 1: Preparation

Place chicken breasts, carrots, celery, onion, and garlic in the crockpot.

Step 2: Mixing

Pour in the chicken broth and add Italian seasoning. Season with salt and pepper.

Step 3: Cooking

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.

Step 4: Finishing

About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot. Stir in the heavy cream and cook for an additional 30 minutes. Garnish with fresh parsley before serving.

How to Serve Crockpot Marry Me Chicken Soup

Serve hot in deep bowls. The soup pairs well with crusty bread, garlic toast, or a simple green salad. For a heartier meal, ladle over cooked rice or small pasta. Sprinkle extra parsley or a grind of black pepper for bright color and aroma.

How to Store Crockpot Marry Me Chicken Soup

Refrigerator: Store in airtight containers for up to 3–4 days.
Freezer: Freeze up to 3 months. Use freezer-safe containers and leave headspace before sealing.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low-medium heat, stirring to prevent curdling. Add a splash of broth or water if the soup thickens too much.

Expert Tips for Perfect Crockpot Marry Me Chicken Soup

Use low-sodium chicken broth so you can control salt.
Cut vegetables into uniform pieces so they cook evenly.
Add cream near the end to keep a smooth texture and avoid separation.
Shred chicken with two forks or use a stand mixer on low for 20–30 seconds for easy shredding.
Taste and adjust seasoning after adding cream—dairy can mute salt and spices.
For a lighter version, substitute half-and-half or whole milk for heavy cream, but expect a thinner texture.

Delicious Variations

Lemon Herb: Add 1 tbsp lemon juice and extra parsley for a bright finish.
Mushroom & Thyme: Add 1 cup sliced mushrooms and 1 tsp fresh thyme during cooking.
Spicy Kick: Stir in 1/2 tsp red pepper flakes or a splash of hot sauce when adding seasoning.
Grain Bowl: Serve over cooked quinoa or farro for extra texture.
Dairy-Free: Replace heavy cream with full-fat coconut milk for a creamy, dairy-free version.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes. Increase cook time slightly if frozen. On low, add about 1–2 hours; on high, add 30–60 minutes. Ensure the internal temperature reaches 165°F (74°C) before shredding.

Q: Can I use other cuts of chicken?
A: Boneless skinless thighs work well and stay moist. Dark meat will add richer flavor. Adjust cooking time only slightly—thighs often cook faster.

Q: Will the cream separate as it reheats?
A: Reheat gently over low heat and stir frequently. Avoid boiling. If it looks grainy, whisk in a little extra broth to smooth it out.

Q: Can I make this in an Instant Pot?
A: Yes. Use the meat/stew setting or high pressure for 10–12 minutes with a natural release for 10 minutes. Add cream after pressure cooking and use the sauté function for a few minutes to heat through.

Q: How can I reduce sodium?
A: Use low-sodium or homemade chicken broth and skip added table salt until the end. Fresh herbs and lemon juice boost flavor without salt.

Q: Is this recipe freezer-friendly with cream?
A: You can freeze it, but for best texture, freeze the soup without the cream. Thaw and reheat, then stir in fresh cream before serving.

Conclusion

This Crockpot Marry Me Chicken Soup is a simple, cozy recipe that delivers tender chicken and a creamy, herb-scented broth with minimal effort. It’s ideal for weeknight dinners, lunch meal prep, and comforting company meals. For a classic inspiration and another take on the flavor profile, check out this recipe: Marry Me Chicken Soup. Give it a try—your kitchen will smell amazing, and you’ll have a bowl of warm comfort ready with very little hands-on time.