Name: Creamy Crockpot Chicken Potato Soup
Prep time: 15 min
Cook time: PT-488031H21M20S
Total time: PT-488031H21M20S
Cuisine: American
Ingredients: 1 lb (450g) boneless, skinless chicken breasts or thighs; 4 cups diced potatoes; 1 cup diced carrots; 1 cup diced celery; 1 small onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream or half-and-half; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and pepper, to taste; 2 tablespoons all-purpose flour (optional, for thickening); 2 tablespoons butter (optional, for extra richness); Fresh parsley, chopped, for garnish

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Creamy Crockpot Chicken Potato Soup is the ultimate comfort food. This easy, slow-cooked soup combines tender chicken, creamy potatoes, and a rich broth to create a hearty and satisfying meal. With minimal prep and all-day cooking in the crockpot, this dish is perfect for busy weeknights or any time you need something warm and filling.

Why You’ll Love This Recipe

This soup is rich, creamy, and packed with comforting flavors. The slow cooker does all the work, allowing the ingredients to meld together and create a flavorful broth. The creamy potatoes and tender chicken make each bite feel like a hug in a bowl. Plus, it’s a great meal prep option and can be made in advance for easy leftovers throughout the week.

Creamy Crockpot Chicken Potato Soup

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs
4 cups diced potatoes (Yukon Gold or Russet work best)
2 cups diced carrots
1 cup diced celery
1 medium onion (chopped)
3 cloves garlic (minced)
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour (optional, for a thicker soup)
Fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare Slow Cooker: Add the chicken, potatoes, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper into the crockpot.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Shred Chicken: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
Make it Creamy: In a small pan, melt the butter over medium heat. Add the flour and whisk to form a roux. Stir in the heavy cream and then add the mixture to the soup, stirring to combine. Let the soup cook on high for an additional 15-20 minutes to thicken.
Adjust Seasoning: Taste and add more salt and pepper if needed.
Serve: Garnish with fresh parsley and serve hot. Pair with bread or a salad for a complete meal.

Servings and Timing

This recipe makes 6 servings. Prep time is 15 minutes, and cook time is 6-7 hours on low or 3-4 hours on high.

Variations

Cheesy Version: Stir in 1 cup of shredded cheddar cheese for a richer, cheesy flavor.
Low-Fat Version: Replace heavy cream with half-and-half or milk for a lighter version.
Vegetable Boost: Add peas, corn, or green beans for extra flavor and nutrition.
Spicy Kick: Add a pinch of cayenne pepper or smoked paprika for a bit of heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop or in the microwave. You may need to add a little broth or water to restore the soup’s texture.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken breasts or thighs. Just make sure to cook it a little longer to ensure it’s fully cooked.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this soup! They will add more flavor and stay tender longer during cooking.

How do I make the soup thicker?

If you want a thicker soup, you can use the flour and butter roux method, or mash some of the cooked potatoes into the soup to naturally thicken it.

Can I use a different type of potato?

Yes, you can use red potatoes or even sweet potatoes, but Yukon Gold or Russet potatoes are best for achieving a creamy texture.

Can I make this recipe in the Instant Pot?

Yes, you can make this soup in the Instant Pot by using the “Soup” setting and cooking for 25-30 minutes. Shred the chicken once the cooking cycle is complete and stir in the cream and butter mixture.

How do I prevent the cream from curdling?

To prevent the cream from curdling, make sure to add it at the end of cooking and heat it gently.

Can I make this soup in advance?

Yes, this soup tastes even better the next day! You can make it in advance and store it in the fridge for up to 4 days or freeze it for later.

How do I reheat the soup?

Reheat on low heat to avoid breaking the cream. If it’s too thick, add a little extra broth or water.

Conclusion

Creamy Crockpot Chicken Potato Soup is the ultimate comfort food—easy to make, hearty, and full of flavor. With its creamy texture, tender chicken, and wholesome vegetables, it’s the perfect soup to enjoy on a cold day or whenever you’re craving something satisfying and comforting. Plus, with the convenience of the crockpot, it’s a meal that almost cooks itself!

Chef MARTHA