Toss everything for the soup into the crock pot. Cover and set to cook for 6-8 hours on high or 8-10 hours on low. Once nearly done, remove the chicken and shred. You can use two forks or shred in ...

Add chicken broth, shredded chicken, thyme, rosemary, salt, and pepper. Simmer 15 minutes. Thicken with flour/cornstarch slurry if desired. Stir in cream (optional) and add the peas. Reduce heat ...

This creamy chicken corn soup is packed with tender chicken, sweet corn, and a rich, velvety broth. The slow cooker makes it easy to prepare and allows the flavors to develop perfectly.

Once all of the dumplings have been added to the pot, cook for 8–10 minutes, or until dumplings have puffed and cooked through. Adjust salt and pepper to taste and serve.

Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.

Crock Pot Chicken and Dumplings Perhaps the only thing more warming and delicious than chicken soup on a cold day is chicken and dumplings. (Find our stove top version right here.) ...

Sauté onions, garlic, and chicken. Add the olive oil, butter, onions, and garlic. Cook for about four minutes, just until softened. Then add the chicken in and slightly brown for three minutes.

2 tablespoons of butter 3 carrots, chopped in bite-sized pieces 4 stalks of celery, chopped 1/2 onion, chopped 2 cloves garlic, chopped A few sprigs of fresh thyme Bay leaf 1/3 cup of flour 1 1/2 ...

To the pot, add in the peas, carrots and shredded chicken. Season with salt and pepper, then cover the pot, and allow the chicken and dumplings to simmer for about 10 minutes.