This slow cooker creamy chicken soup is healthy, hearty, and so very easy to make. You’ll love its fall flavors and nutritious ingredients.

Front view of soup in blue mug with spoon on wood slice.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

I’m not stopping with the fall soup recipes. Although it has been unseasonably warm in Michigan lately (not complaining!), these warm and cozy soups still warm and comfort me as I look out the window and see leaves of orange, red, and yellow falling gently onto the grass.

You know what else is comforting? Putting dinner in the slow cooker and not having to think about it again until I’m happily shoveling it into my mouth.

Soup in blue mug with spoon.

This creamy chicken soup couldn’t be easier to make (especially if you use frozen cubed butternut squash like I did!). All the ingredients go into the slow cooker uncooked — raw chicken, uncooked quinoa, raw onion, uncooked squash — your slow cooker does all the magic work here.

Collage of 5 photos showing the process of making this chicken soup.

When it’s finished cooking, all that’s left to do is shred the chicken, add the half and half, season with salt and pepper, and then enjoy a delicious bowl of slow cooker creamy chicken soup!

Serve a bowl of steaming soup with a slice of this homemade no-knead whole wheat bread. Your house will smell so good, warm bread baking and delicious soup simmering.  You’ll probably attract the neighbors and have guests for dinner!

Soup in blue mug with crockpot, squash, and pepper/salt mills in background.

Creamy soups sometimes get a bad reputation for being high in calories but it’s not necessarily true (and my readers certainly can’t get enough of the creamy chicken and wild rice soup on Rachel Cooks). A little half and half (with cornstarch stirred into it) mixed into this slow cooker creamy chicken soup is all it takes to give this soup a creamy, silky consistency. You guys are going to love it!

More Soup Recipes


Slow Cooker Creamy Chicken Soup with Quinoa and Squash

5 from 1 vote
Prep: 10 minutes
Cook: 4 hours 30 minutes
Total: 4 hours 40 minutes
Servings: 8 servings
This slow cooker creamy chicken soup is healthy, hearty, and so very easy to make. You’ll love its fall flavors and nutritious ingredients.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • 2 pounds boneless skinless chicken breast
  • 1 small yellow onion, diced (about 3/4 cup)
  • 3/4 cup uncooked quinoa, rinsed
  • 4-5 cups diced butternut squash (20 ounces), fresh or frozen
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground pepper (more to taste)
  • 4 cups (32 ounces) chicken stock, no salt added
  • 1 cup half and half
  • 1 tablespoon cornstarch
  • salt and pepper to taste


  • Combine chicken, onion, quinoa, squash, sage, pepper, and chicken stock in a 6 or 7 quart slow cooker.
  • Cook for four hours on high. Remove chicken, shred, and return to soup.
  • In a small bowl, mix together half and half and cornstarch. Slowly stir into soup, cover and cook for 30 minutes longer. Taste and season with salt and pepper.


  • In an effort to make this recipe as easy as possible, I used frozen butternut squash cubes when testing the recipe. If you use fresh, you might find that the cubes hold their shape better. The frozen squash cubes disintegrate and become part of the broth/base which thickens the soup and makes it slightly sweet.
  • If you’d prefer, you can use heavy cream for a richer soup instead of half & half.


Serving: 1of 8, Calories: 539kcal, Carbohydrates: 71g, Protein: 46g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 111mg, Sodium: 405mg, Fiber: 18g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!

Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on TwitterFacebookYouTubeInstagram and Pinterest.

Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!


5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 1 MB. You can upload: image. Drop files here


  1. Kara Plantinga says:

    This was so quick and easy to make – especially because I used frozen squash cubes. It is a great fall soup. Delicious, filling and healthy.

    1. Rachel Gurk says:

      Great shortcut! Glad you liked it!

  2. Ericka says:

    So glad I came across this recipe! I’ve been looking for easy meals that I can freeze and reheat when I’m too tired to cook after my baby girl arrives. I think this will be one of those meals! I used full-fat coconut milk instead of half and half for a dairy-free alternative.

  3. DessertForTwo says:

    I’m so into this!

  4. Megan @ MegUnprocessed says:

    That squash looks delicious – great photo!

  5. Lane & Holly @ With Two Spoons says:

    This looks so good and hearty!  Can’t wait to try it!

  6. Liz says:

    Such a wonderful autumnal soup! I love that you added quinoa, too!

  7. Christin@SpicySouthernKitchen says:

    Looks so good! Can’t wait to try it!

  8. Sues says:

    What a glorious soup! Sometimes I feel pretty “meh” about soup, but when they’re packed full of goodies like this one is, I am totally on board.