Can I cook this in the slow cooker?

Yes, just combine all the ingredients and cook for 7-8 hours on low or 6-7 hours on high.

Can I use store-bought rotisserie chicken instead of raw chicken?

Yes, but you'll need to shred the chicken and then add it at the end to the hot broth so it gets warmed through.

Yes, just stir in 1/2 cup of heavy cream or canned coconut milk to the soup pot before serving.

Units Scale

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
4 carrots, sliced
4 celery stalks, sliced
1 cup button mushrooms, sliced
4 cups reduced-sodium chicken broth
1.5 pounds boneless, skinless chicken breasts (about 3-4 breasts), cut into 1-inch chunks
1 pound baby red potatoes, halved
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf

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Add the oil to a large pot (see the notes for Instant Pot directions). Let the oil heat up for a few minutes over medium heat. Then add the onion, garlic, carrots, celery, and mushrooms.
Cook for about 3 minutes, or until the vegetables start to soften.
Pour in the broth. Add the chicken, potatoes, rosemary, thyme, salt, pepper, and bay leaf. Stir to combine.
Turn the heat to high and let the pot come to a simmer.
Reduce the heat to low and cover the pot. Let it cook for 20 minutes or until the vegetables and potatoes are fork-tender and the chicken is cooked through.

Instant Pot directions: use the sauté function to cook the onion, garlic, carrots, celery, and mushrooms in the olive oil for 2-3 minutes. Cancel the sauté function and add in the broth, chicken, potatoes, rosemary, thyme, salt, pepper, and bay leaf. Stir to combine. Lock on the lid and set the time to 8 minutes on high pressure. Once the cooking time is complete, let the pressure come down naturally for 10 minutes. Then use the quick release and carefully remove the lid. Discard the bay leaves and serve hot.
I used baby red potatoes for this recipe, but you can use almost any type of potato you like. You could even use sweet potatoes for a flavor variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
You can also freeze this soup after it’s done cooking. Put it in a freezer-safe container for up to 2 months. Defrost and reheat before serving.
The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release.