Description
Creamy Crockpot Chicken Potato Soup is a hearty and comforting slow-cooked soup featuring tender chicken, potatoes, vegetables, and a rich creamy broth. Perfect for an easy weeknight dinner or cozy meal.
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
Instructions
- Place chicken, potatoes, carrots, celery, onion, and garlic into a slow cooker.
- Pour chicken broth over the ingredients. Add thyme, paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken and vegetables are tender.
- Remove chicken, shred it with two forks, and return it to the soup.
- If a thicker soup is desired, mix flour with a small amount of water to make a slurry and stir into the soup along with butter. Cook an additional 15–20 minutes on high.
- Stir in heavy cream or half-and-half, adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute heavy cream with milk or a dairy-free alternative for a lighter soup.
- For added flavor, include celery leaves or a bay leaf during cooking.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
