Caramelized Onion & Mushroom Chicken Thighs

A Cozy One-Pan Chicken Dinner

There are certain dinners that feel a little special without requiring an entire afternoon in the kitchen, and these Caramelized Onion & Mushroom Chicken Thighs are exactly that.

Bone-in, skin-on chicken thighs are seasoned simply and seared until the skin is beautifully golden and crisp. In the same skillet, thinly sliced onions slowly caramelize before mushrooms, fresh rosemary, thyme, and broth are added to create a rich, savory pan sauce.

Everything comes together in one skillet, allowing all of those browned bits from the chicken to become part of the sauce. The result is tender, juicy chicken surrounded by buttery mushrooms and sweet caramelized onions that taste like something you might order at a cozy little restaurant.

Serve it over creamy mashed potatoes, buttered noodles, or rice to soak up every bit of the sauce. Add a simple green vegetable or salad and you have a comforting family dinner that feels just as appropriate for a weeknight as it does for Sunday dinner with family.

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Why You'll Love This Recipe

This is one of those recipes that takes simple ingredients and turns them into something incredibly comforting.

You'll love it because it's:

• Made primarily in one skillet

• Full of rich, savory flavor

• Made with simple ingredients

• Perfect for cozy fall and winter dinners

• Easy enough for a weeknight

• Beautiful enough to serve when entertaining

• Delicious with mashed potatoes, rice, or noodles

• Made with bone-in chicken thighs that stay wonderfully juicy

• Finished with an easy pan sauce rather than a heavy cream sauce

The combination of crispy chicken, sweet onions, earthy mushrooms, and fresh herbs makes every bite feel much more special than the amount of work involved.

Why Chicken Thighs Work So Well

Bone-in, skin-on chicken thighs are perfect for skillet recipes like this because they stay tender and juicy as they cook.

Searing them skin-side down also creates a beautifully crisp exterior while leaving behind flavorful browned bits in the skillet.

Don't clean that pan.

Those little browned pieces are exactly what you want when you begin cooking the onions. As you add the butter, onions, mushrooms, and broth, all of that flavor works its way into the sauce.

Ingredient Notes

Chicken Thighs

I use bone-in, skin-on chicken thighs for the best flavor and texture. Pat them very dry before seasoning so the skin can become crisp when it hits the hot skillet.

Onion

Use one large onion sliced thinly. Giving the onion enough time to slowly turn golden brings out its natural sweetness and creates much more flavor than simply sautéing it for a few minutes.

Mushrooms

I like brown mushrooms, such as cremini or baby bella mushrooms, because they have a slightly deeper flavor than white button mushrooms.

Butter

Butter helps brown the chicken and gives the onions and mushrooms a rich flavor. The recipe uses 4 tablespoons total, divided between the chicken and vegetables.

Fresh Rosemary & Thyme

Fresh herbs give the pan sauce that cozy, savory flavor that works so beautifully with chicken and mushrooms.

Vegetable Broth

Broth loosens all of the flavorful browned bits from the skillet and creates the simple sauce surrounding the chicken.

Kitchen Tools

You don't need many tools for this dinner, which is another reason I love it.

• Large stainless steel or oven-safe skillet

• Sharp chef's knife

• Cutting board

• Small bowl for seasoning

• Tongs

• Wooden spoon

• Meat thermometer

I've linked some of the pans, knives, utensils, and other everyday pieces I use most often in my Kitchen Essentials shelf.

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Caramelized Onion & Mushroom Chicken Thighs Recipe

Prep Time: 15 minutes
Cook Time: Approximately 45 minutes
Total Time: Approximately 1 hour
Servings: 6

Ingredients

• 6–8 bone-in, skin-on chicken thighs

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ¼ teaspoon paprika

• 4 tablespoons salted butter, divided

• 1 large onion, thinly sliced

• 8 ounces brown mushrooms, sliced

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 cup vegetable broth

• 1 teaspoon dried thyme

• Olive oil, if needed

• Fresh thyme, for garnish

Instructions

Step 1: Prepare the Chicken

Heat a large skillet over medium-high heat.

While the skillet heats, pat the chicken thighs thoroughly dry with paper towels. Removing as much surface moisture as possible is one of the keys to achieving beautifully crisp skin.

In a small bowl, combine the sea salt, black pepper, onion powder, garlic powder, and paprika.

Season the chicken generously on both sides.

Step 2: Sear the Chicken

Add 2 tablespoons of salted butter to the hot skillet and allow it to melt.

Place the chicken thighs skin-side down in the skillet, being careful not to overcrowd the pan. Work in batches if necessary.

Leave the chicken undisturbed for approximately 5–7 minutes. When the skin has developed a deep golden crust, it should release easily from the skillet.

Flip and sear the second side for another 5–7 minutes.

Transfer the chicken to a plate and loosely cover while you prepare the onions and mushrooms.

The chicken does not need to be completely cooked through at this point.

Step 3: Caramelize the Onion

Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the same skillet.

Use a wooden spoon to gently loosen the flavorful browned bits left behind from the chicken.

Add the thinly sliced onion.

Cook for approximately 15 minutes, stirring regularly, until the onion becomes soft, golden, and caramelized.

If the skillet begins to look dry, add a small drizzle of olive oil.

Step 4: Add the Mushrooms & Herbs

Add the sliced mushrooms, rosemary sprigs, fresh thyme sprigs, and dried thyme.

Cook until the mushrooms soften and begin to brown, approximately 5–7 minutes.

Step 5: Make the Pan Sauce

Pour in the vegetable broth.

Use your wooden spoon to scrape the bottom of the skillet so all of those flavorful browned bits become part of the sauce.

Bring the mixture to a gentle simmer and cook for approximately 5 minutes.

Step 6: Finish the Chicken

Return the chicken thighs to the skillet, nestling them into the onions and mushrooms while keeping as much of the crispy skin above the liquid as possible.

Continue cooking gently until the thickest part of each chicken thigh reaches a safe internal temperature of 165°F.

Depending on the size of your chicken thighs and how far they cooked during searing, this will generally take another 10–15 minutes.

Spoon some of the sauce over the chicken as it cooks, avoiding the crispy skin when possible.

Step 7: Serve

Remove the rosemary and thyme stems.

Taste the sauce and adjust the salt and pepper if needed.

Serve the chicken warm with plenty of caramelized onions, mushrooms, and pan sauce spooned around it.

Finish with fresh thyme if desired.

Enjoy!

Amanda's Quick Tips

• Pat the chicken completely dry before seasoning.

• Don't move the chicken while the skin is searing.

• If it sticks to the skillet, give it another minute before trying to flip it.

• Don't rush the onions; their slow caramelization is where so much of the flavor develops.

• Cook mushrooms until their moisture has released and they begin to brown.

• Keep the crispy chicken skin mostly above the sauce.

• Always use the internal temperature rather than cooking time alone to determine when chicken is done.

How to Get Crispy Chicken Thigh Skin

The difference between good skillet chicken and really good skillet chicken often comes down to the skin.

First, make sure your chicken is dry. Moisture creates steam, which works against browning.

Next, make sure the skillet is hot before adding the chicken.

Once the chicken goes into the pan, resist the temptation to move it around. Let it develop a crust.

One of my favorite tricks when cooking with stainless steel is simply waiting. If your chicken is firmly stuck to the skillet when you try to flip it, it often hasn't developed its crust yet. Give it another minute and try again.

Finally, when the chicken returns to the sauce, keep the skin above the liquid as much as possible so you don't lose all of that beautiful texture you just created.

How to Caramelize Onions for Chicken

Caramelized onions aren't difficult, but they do require a little patience.

Keep the heat around medium-low and allow the onions to cook gradually rather than trying to brown them quickly over high heat.

Stir them regularly so they cook evenly and pick up the browned bits from the chicken.

You'll know they're ready when they're soft, deeply golden, and noticeably sweeter than when they went into the pan.

Those 15 minutes make a huge difference in the finished dish, so this is one step I wouldn't rush.

Amanda's Tips

Don't Overcrowd the Skillet

If your chicken thighs don't comfortably fit without touching, sear them in batches. Overcrowding lowers the temperature of the pan and can cause the chicken to steam instead of brown.

Give the Mushrooms Time to Brown

Just like the chicken, mushrooms develop more flavor when they're given time to brown.

Use a Meat Thermometer

Chicken thighs vary considerably in size, which makes an internal temperature much more reliable than an exact cooking time.

Taste Your Sauce at the End

The chicken, butter, and broth all contribute salt to the final sauce. Wait until everything has cooked together before deciding whether it needs more seasoning.

Can I Use Boneless Chicken Thighs?

Yes.

Boneless, skinless chicken thighs can be used, but they'll cook more quickly and you won't get the same crispy-skin element.

Sear them until browned and begin checking their internal temperature earlier when you return them to the skillet.

If you have the choice, I prefer bone-in, skin-on thighs for this particular recipe because their richness works beautifully with the caramelized onions and mushrooms.

Easy Variations

Creamy Mushroom Chicken

After the chicken is fully cooked, remove it briefly and stir a splash of heavy cream into the sauce. Simmer gently until slightly thickened, then return the chicken to the skillet.

Garlic Mushroom Chicken

Add 2–3 cloves of minced garlic during the final minute of cooking the mushrooms.

White Wine Mushroom Chicken

Replace part of the broth with a dry white wine. Allow the wine to simmer for a few minutes before adding the remaining broth.

Extra Herb Chicken

Add additional rosemary and thyme for a more pronounced herb flavor.

Parmesan Mushroom Chicken

Finish the mushrooms and onions with freshly grated Parmesan just before serving.

What to Serve with Caramelized Onion & Mushroom Chicken

The sauce is one of the best parts of this recipe, so I especially love sides that can soak it up.

Try serving it with:

• Creamy mashed potatoes

• Buttered egg noodles

• Steamed rice

• Roasted potatoes

• Creamy polenta

• Crusty bread

• Roasted asparagus

• Green beans

• Roasted broccoli

• Simple arugula salad

• Mixed greens with lemon vinaigrette

For a particularly cozy dinner, mashed potatoes and a simple green vegetable would be my first choice.

Make Ahead Tips

You can slice the onions and mushrooms and mix the seasoning blend earlier in the day to make dinner prep faster.

I prefer cooking the chicken fresh so the skin stays as crisp as possible.

If you're making the entire meal ahead, store the chicken and sauce together and use the reheating method below.

How to Store Leftovers

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 3–4 days.

For longer storage, the cooked chicken and sauce can be frozen in an airtight freezer-safe container for up to 3 months.

Keep in mind that mushrooms may have a slightly softer texture after freezing and reheating.

How to Reheat Chicken Thighs

For the best texture, place the chicken and sauce in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven until heated through.

You can remove the foil toward the end of reheating to help the chicken skin regain some of its texture.

Individual portions can also be reheated gently on the stovetop.

Frequently Asked Questions

What mushrooms are best with chicken thighs?

Cremini or baby bella mushrooms are my first choice because their deeper, earthy flavor works particularly well with caramelized onions and chicken.

Can I use white mushrooms?

Absolutely. White button mushrooms will also work.

Can I use chicken breasts?

You can, although you'll need to adjust the cooking time carefully because chicken breasts are leaner and can dry out more easily.

Do I have to use bone-in chicken thighs?

No. Boneless thighs work, but bone-in, skin-on chicken thighs give this recipe its best flavor and texture.

How do I know when chicken thighs are done?

Use an instant-read thermometer inserted into the thickest portion of the chicken without touching the bone. Chicken is safe once it reaches 165°F.

Why is my chicken skin not crispy?

The most common causes are excess moisture on the chicken, a skillet that wasn't hot enough, overcrowding, or moving the chicken before a crust had time to form.

How long does it take to caramelize the onions?

For this recipe, plan on approximately 15 minutes. We're looking for soft, deeply golden onions rather than the much darker onions used in something like French onion soup.

Can I make this dairy-free?

Yes. Replace the butter with your preferred cooking oil or dairy-free butter.

Can I make the sauce creamy?

Yes. A splash of heavy cream added at the end creates a delicious creamy mushroom sauce.

What should I serve with mushroom chicken thighs?

Mashed potatoes, rice, noodles, polenta, or crusty bread are especially good because they soak up the pan sauce.

More Cozy Dinner Recipes You'll Love

If you enjoyed these Caramelized Onion & Mushroom Chicken Thighs, you may also enjoy these comforting recipes from Amanda's Kitchen:

Easy Skillet Chicken Pot Pie with Biscuits

A cozy one-pan chicken dinner topped with golden, flaky biscuits.

Apple-Glazed Chicken Thighs

Another simple chicken thigh dinner with a sweet and savory seasonal glaze.

Creamy Chicken & Mushroom Couscous Soup

Perfect if you love the chicken and mushroom combination in this recipe.

Italian Penicillin Soup

A warm, comforting soup that's perfect for cooler evenings.

Italian Lasagna Soup

All of the cozy flavors of lasagna in an easy soup.

Slow Cooker Pulled Pork

An easy make-ahead dinner that's perfect for busy weeks and feeding a crowd.

Shop My Kitchen Favorites

I've gathered the cookware, knives, serving pieces, and everyday kitchen essentials I reach for when making recipes like this in my Kitchen Essentials shelf.

SHOP MY KITCHEN ESSENTIALS

Save This Recipe

Whether you're looking for a cozy weeknight dinner or something a little special to make for family and friends, save these Caramelized Onion & Mushroom Chicken Thighs for the next time you're craving a warm, savory skillet dinner.

I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and come back to the recipe whenever you need it.

A Note From Amanda

Some of my favorite dinners are the ones that turn simple ingredients into something that feels a little more special.

Chicken, onions, and mushrooms aren't complicated ingredients, but giving each one the time to develop its flavor completely changes the finished dish. The crispy chicken, sweet onions, earthy mushrooms, and warm herbs make this one of those meals that feels comforting from the moment it starts cooking.

I hope this becomes one of those recipes you pull out on cool evenings when you want something warm on the table and everyone gathered around it.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup

A Cozy Chicken Soup with Mushrooms, Vegetables & Pearl Couscous

There's something about a warm, creamy bowl of soup that makes dinner feel a little more comforting, and this Slow Cooker Creamy Chicken & Mushroom Couscous Soup has become one of those recipes.

Tender shredded chicken, mushrooms, carrots, onion, garlic, and couscous cook together in a savory broth before heavy cream is stirred in at the end. The result is a hearty, creamy soup that's filling enough to serve as dinner but still simple enough for an everyday family meal.

And because most of the cooking happens in the slow cooker, it's exactly the kind of recipe I love making on days when I want something homemade without spending the entire afternoon standing over the stove.

Serve it with warm bread, a simple salad, or just a little extra cracked black pepper on top for one cozy dinner.

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Why You'll Love This Creamy Chicken & Mushroom Soup

This soup combines so many of my favorite comfort-food ingredients in one bowl.

You get tender shredded chicken, earthy mushrooms, sweet carrots, couscous, and a creamy broth flavored with garlic, onion, thyme, oregano, and bay leaves.

It's:

• Creamy without being overly complicated

• Hearty enough to serve as a full meal

• Made primarily in the slow cooker

• Filled with chicken and vegetables

• Easy to make for a family dinner

• Delicious reheated for lunch the next day

• Perfect for cooler fall and winter evenings

The couscous is also a fun change from the noodles or rice you'd typically find in a creamy chicken soup.

Ingredients You'll Need

You don't need anything complicated to make this soup, but each ingredient has a purpose.

Chicken

I use 2 pounds of boneless, skinless chicken breasts. They cook directly in the broth until they're tender enough to shred.

Mushrooms

You'll need 16 ounces of sliced mushrooms. They add a savory, earthy flavor that works beautifully with the creamy broth.

Carrots

Four large carrots make this soup hearty and add a little natural sweetness.

Onion & Garlic

These create the flavor base for the soup. I sauté them in salted butter before adding everything to the slow cooker.

Couscous

I use 2 cups of couscous to give the soup its hearty texture.

Vegetable Broth

Eight cups of vegetable broth create the base of the soup.

Heavy Cream

One cup of heavy cream goes in at the very end. Adding it after the soup has finished cooking gives you that creamy finish without cooking the cream for hours.

Herbs & Seasonings

Thyme, oregano, bay leaves, sea salt, and black pepper give the broth plenty of flavor without overpowering the chicken and mushrooms.

Why Sauté the Vegetables First?

Technically, you could throw everything into the slow cooker and walk away, but taking a few extra minutes to sauté the onion and garlic in butter creates a much better flavor base.

I also add the mushrooms, carrots, and seasonings at this stage and stir everything together before adding the chicken and broth.

My slow cooker has a removable pot that can be used directly on the stovetop, so I can do this without dirtying another pan.

If your slow cooker doesn't have a stovetop-safe insert, simply complete this step in a skillet and transfer everything to your slow cooker.

I’ve gathered some of my favorite slow cookers, soup pots, kitchen tools, serving bowls, and other pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

How to Use Couscous in Slow Cooker Soup

The biggest trick with couscous is not adding it at the beginning.

If it cooked for the entire 4–5 hours alongside the chicken, it could become far too soft and absorb a lot of your broth.

Instead, I cook the chicken and vegetables first. Once the chicken is tender enough to shred, I remove it, shred it, and return it to the slow cooker.

That's when I add the couscous.

The couscous cooks for the final hour, and I stir it approximately every 15–20 minutes.

This gives it time to cook and absorb all that flavor without spending the entire afternoon in the slow cooker.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 5–6 hours
Servings: Approximately 6–8

Ingredients

• 1 tablespoon salted butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 16 ounces mushrooms, sliced

• 4 large carrots, cut into bite-sized pieces

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 2 bay leaves

• 8 cups vegetable broth

• 2 pounds boneless, skinless chicken breasts

• 2 cups couscous

• 1 cup heavy cream

Instructions

Step 1: Sauté the Vegetables

If you're using a slow cooker with a stovetop-safe removable insert, place the insert over medium heat and melt the butter.

Add the finely chopped onion and minced garlic. Cook until the onion begins to soften and become translucent.

Add the mushrooms, carrots, thyme, oregano, sea salt, and black pepper.

Stir until the vegetables are evenly coated in the butter and seasonings.

If your slow cooker insert isn't stovetop-safe, complete this step in a skillet and transfer everything to the slow cooker.

Step 2: Add the Chicken & Broth

Place the chicken breasts over the vegetables.

Pour in the vegetable broth and add the bay leaves.

Place the pot onto the slow cooker base and cover.

Step 3: Slow Cook

Cook on high for approximately 4–5 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to easily shred.

Step 4: Shred the Chicken

Remove the chicken breasts from the slow cooker and shred them using two forks.

Discard the bay leaves.

Return the shredded chicken to the soup.

Step 5: Add the Couscous

Stir in the couscous.

Cover and continue cooking for approximately 1 hour, stirring every 15–20 minutes, until the couscous is cooked to your preferred texture.

Step 6: Make It Creamy

Once the couscous is cooked, pour in the heavy cream.

Stir until the cream is completely incorporated and the broth becomes rich and creamy.

Taste and adjust the salt and pepper if desired.

Step 7: Serve

Ladle the soup into bowls and serve warm.

Enjoy!

Amanda's Tips

Don't add the couscous too early.
Wait until the chicken is cooked and shredded before adding it.

Stir the couscous while it cooks.
I like to stir approximately every 15–20 minutes during the final hour.

Add the cream last.
There's no need for the heavy cream to spend hours in the slow cooker. Stir it in once everything else is finished.

Don't forget the bay leaves.
Remove both before serving.

Check the chicken rather than relying only on time.
Slow cookers vary. Your chicken should reach 165°F and shred easily.

The soup will thicken as it sits.
The couscous continues absorbing liquid, especially once refrigerated.

What to Serve with Chicken & Mushroom Couscous Soup

This soup is hearty enough that you don't need much alongside it.

A loaf of crusty bread is probably my first choice because it's perfect for dipping into the creamy broth.

You could also serve it with:

• Garlic bread

• Dinner rolls

• A simple green salad

• Roasted vegetables

• Toasted sourdough

• A light Caesar salad

For an easy family dinner, a warm loaf of bread and bowls of this soup are more than enough.

Can I Make This Soup Ahead of Time?

Yes, although there's one thing to know about couscous: it will continue absorbing liquid as the soup sits.

That means your leftovers will likely be considerably thicker the next day.

That's not necessarily a bad thing—I actually love a thick, hearty soup—but you can add a splash of vegetable broth while reheating if you'd like to loosen it.

How to Store Leftover Chicken Couscous Soup

Allow leftover soup to cool before transferring it to airtight containers.

Store it in the refrigerator for up to 3–4 days.

When reheating, warm it gently on the stovetop or microwave individual portions until heated through.

Because the couscous absorbs broth during storage, add a little extra broth or even a splash of cream when reheating if you'd like a thinner consistency.

Can You Freeze Creamy Chicken Couscous Soup?

You can freeze this soup, but I want to give you one caveat.

Both cream and couscous can change texture after freezing and thawing, so the finished soup may not have exactly the same consistency it did the first day.

If you know ahead of time that you're making a batch specifically for the freezer, an even better option is to freeze the soup before adding the couscous and heavy cream.

Then thaw and reheat the soup, cook the couscous, and finish with fresh cream.

If you're simply freezing leftovers, that's okay too. Cool completely, place in a freezer-safe container, and leave a little room for expansion.

Easy Recipe Variations

One of the nice things about a simple chicken soup is that there's room to make it your own.

Add Spinach

Stir fresh baby spinach into the finished soup and let it wilt before serving.

Add Parmesan

Finish each bowl with freshly grated Parmesan for another savory layer.

Change the Mushrooms

Use your favorite mushroom variety or a combination of mushrooms.

Add More Herbs

Fresh thyme or parsley makes a beautiful finishing touch.

Make It Even Creamier

If your family loves a particularly rich soup, add an extra splash of heavy cream before serving.

Use Chicken Broth

I make mine with vegetable broth, but chicken broth can be substituted if that's what you have on hand.

Frequently Asked Questions

What kind of couscous should I use in soup?

Use the couscous you normally make this recipe with. If you're using pearl or Israeli couscous, the larger pieces create a particularly hearty, pasta-like texture.

When should I add couscous to slow cooker soup?

For this recipe, add it after the chicken has cooked and been shredded. It cooks during the final hour rather than for the entire slow-cooker time.

Why did my chicken couscous soup get so thick?

Couscous absorbs liquid as it sits. This is especially noticeable after the soup has been refrigerated overnight. Add a little broth while reheating to loosen the consistency.

Can I use chicken broth instead of vegetable broth?

Yes. I use vegetable broth in my recipe, but chicken broth can also be used.

When do I add heavy cream to slow cooker soup?

Add the heavy cream at the end of cooking. Stir it into the finished soup until completely incorporated.

How do I know when the chicken is finished?

Chicken should reach an internal temperature of 165°F and should easily shred with two forks.

Can I make this soup ahead?

Yes. Just remember that the couscous will continue absorbing broth during storage, so you may want to add additional broth when reheating.

How long does Chicken & Mushroom Couscous Soup last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.

More Cozy Soup Recipes

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

Slow Cooker Italian Wedding Soup

Slow Cooker Chicken Tortilla Soup

Creamy Basil Tomato Soup

Italian Sausage, Potato & Kale Soup

Mom's Favorite Minestrone Soup

Shop My Soup & Slow Cooker Essentials

From my favorite slow cooker and soup pots to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Whether you're planning cozy dinners for the week or adding another comforting soup to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.

A Note From Amanda

Some of my favorite recipes are the ones that don't need to be complicated to feel special.

This soup is hearty, creamy, filled with chicken and vegetables, and made mostly in the slow cooker—which makes it exactly the kind of dinner I love putting on our family's table.

Serve it with warm bread, gather everyone around, and enjoy a cozy meal together.

“Taste and see that the Lord is good.” — Psalm 34:8

Made with love for the people you love.