When my husband and I were first married, I made chicken alfredo at least once a week. It was one of those few things that I could cook at the time. Since then, my recipe reprituar has grown immensely. I’m not afraid to try cooking new things, so the old chicken alfredo got put on the back burner.

So, when I ran across this recipe for chicken alfredo soup, I was eager to try it. I hadn’t made chicken alfredo in years and chicken alfredo soup sounded amazing. I love thick and creamy soups and this definitely fit the bill. This recipe is super easy too.

Every time I made chicken alfredo in the past, I always made the sauce from scratch and cooked the chicken on the stove. This means quite a bit of time standing at the stove stirring to make sure nothing burns. This recipe makes making chicken alfredo soup super easy. Just throw everything in the crockpot and leave it. Six hours later it’s done. That’s all there is to it.

Super Simple Crockpot Chicken Alfredo Soup

2 tablespoons olive oil

1/2 cup water

2 chicken bouillon cubes

2 green peppers, diced

1 can diced tomatoes, drained

1 bag frozen veggies

1 jar alfredo sauce

3 chicken breasts

Sprinkle the olive oil into the bottom of the crockpot. Now throw the water, bouillon cubes, diced peppers, diced tomatoes, veggies and alfredo sauce into the crockpot and mix until well combined. Add the chicken to the crockpot, and then scoop the mix on top of the chicken until it is covered. Cook on low for 6 hours. Shred the chicken in the crockpot before serving.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.