Nothing beats a warm bowl of creamy soup on a chilly day, and this Crockpot Creamy Chicken and Potato Soup is comfort food at its finest! With tender chunks of chicken, soft potatoes, and a rich, flavorful broth, this soup is a must-try for cozy dinners or meal prepping. Just toss everything in the crockpot and let it work its magic!
Why You’ll Love This Recipe
- Effortless Cooking: Just prep, toss in the crockpot, and forget it until dinner.
- Hearty and Filling: The combination of chicken, potatoes, and vegetables makes this a complete meal.
- Creamy and Comforting: Perfect for chilly nights or when you need a bowl of comfort!
- Kid-Friendly: Even picky eaters will devour this creamy goodness.
Ingredients for Crockpot Creamy Chicken and Potato Soup
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 4 medium russet or Yukon gold potatoes, peeled and diced
- 1 small onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup frozen peas or corn (optional)
- Chopped parsley, for garnish
Tools You’ll Need
- Crockpot (slow cooker)
- Cutting board and knife
- Measuring cups and spoons
- Small saucepan for roux
How to Make Crockpot Creamy Chicken and Potato Soup
- Prep and Load the Crockpot:
- Add chicken, diced potatoes, onion, carrots, celery, chicken broth, garlic powder, thyme, rosemary, salt, and pepper to the crockpot.
- Stir to combine and make sure everything is well-coated in the broth.
- Cook the Soup:
- Set the crockpot on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the potatoes are fork-tender.
- Shred the Chicken:
- Once cooked, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot.
- Make the Creamy Roux:
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste. Slowly add the heavy cream, whisking continuously, until thickened.
- Combine and Finish:
- Pour the creamy mixture into the crockpot and stir until combined. Add frozen peas or corn, if using. Let cook for another 20-30 minutes on low until the soup thickens.
- Serve and Enjoy:
- Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side for dipping.
Serving Suggestions
- Pair with warm garlic bread or a side salad for a complete meal.
- Add a sprinkle of shredded cheddar or Parmesan for extra cheesy goodness.
- Serve with a drizzle of hot sauce if you like a kick!
Tips for the Best Crockpot Creamy Chicken and Potato Soup
- Potato Variety: Yukon gold potatoes are great for a creamy texture, while russets provide a heartier bite.
- Don’t Skip the Roux: This step ensures the soup is thick and creamy without lumps.
- Make Ahead: This soup reheats beautifully, so it’s great for meal prep.
- Customize It: Add mushrooms, bacon bits, or spinach for a unique twist.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat or in the microwave, adding a splash of milk if needed.
Frequently Asked Questions (FAQ)
Q1: Can I use pre-cooked chicken?
Yes! Shred rotisserie chicken and add it during the last hour of cooking.
Q2: Can I make this soup dairy-free?
Absolutely! Use coconut milk or a plant-based cream alternative, and skip the butter by using oil for the roux.
Q3: Can I add bacon to this recipe?
Definitely! Crispy bacon crumbles make a delicious topping or can be stirred in for added flavor.
Conclusion: A Bowl of Comfort Awaits!
This Crockpot Creamy Chicken and Potato Soup is a warm hug in a bowl. Whether you’re cozying up by the fireplace or feeding a hungry family, this recipe will satisfy every time. Give it a try and see why it’s a weeknight winner!
Preparation Time: 15 minutes
Cooking Time: 6-7 hours (low) or 3-4 hours (high)
Nutritional Information (per serving)
- Calories: 310
- Protein: 24g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 4g
Enjoy every creamy, hearty bite of this delicious soup—don’t forget to share your cooking success on social media or tag a friend who needs this recipe!
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Crockpot Creamy Chicken and Potato Soup
- Total Time: 0 hours
Description
Nothing beats a warm bowl of creamy soup on a chilly day, and this Crockpot Creamy Chicken and Potato Soup is comfort food at its finest! With tender chunks of chicken, soft potatoes, and a rich, flavorful broth, this soup is a must-try for cozy dinners or meal prepping. Just toss everything in the crockpot and let it work its magic!
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 4 medium russet or Yukon gold potatoes, peeled and diced
- 1 small onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup frozen peas or corn (optional)
- Chopped parsley, for garnish
Instructions
- Prep and Load the Crockpot:
- Add chicken, diced potatoes, onion, carrots, celery, chicken broth, garlic powder, thyme, rosemary, salt, and pepper to the crockpot.
- Stir to combine and make sure everything is well-coated in the broth.
- Cook the Soup:
- Set the crockpot on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the potatoes are fork-tender.
- Shred the Chicken:
- Once cooked, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot.
- Make the Creamy Roux:
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste. Slowly add the heavy cream, whisking continuously, until thickened.
- Combine and Finish:
- Pour the creamy mixture into the crockpot and stir until combined. Add frozen peas or corn, if using. Let cook for another 20-30 minutes on low until the soup thickens.
- Serve and Enjoy:
- Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side for dipping.
Notes
- Potato Variety: Yukon gold potatoes are great for a creamy texture, while russets provide a heartier bite.
- Don’t Skip the Roux: This step ensures the soup is thick and creamy without lumps.
- Make Ahead: This soup reheats beautifully, so it’s great for meal prep.
- Customize It: Add mushrooms, bacon bits, or spinach for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Cuisine: American
