Slow Cooked Creamy Chicken and Mushroom Soup

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 people


  • 1 1/2 pounds boneless skinless chicken thighs chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 cups chopped mushrooms
  • 1 cup chopped celery
  • 1 14-oz. can full fat coconut milk
  • 4 cups low sodium chicken broth
  • 4 cups chopped spinach
  • 2 teaspoons grated lemon zest
  • Sea salt and freshly ground black pepper to taste


  • In a large crock cooker, add all the ingredients (chicken through salt and pepper) and stir.
  • Cover and cook on LOW for 4 to 6 hours, until chicken is cooked through and vegetables are tender.
  • Serve warm.


SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).
NUTRITION: 467 Calories; 26g Fat (48.5% calories from fat); 48g Protein; 13g Carbohydrate; 3g Dietary Fiber; 143mg Cholesterol; 745mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit.
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