If ever there was a dish made for cozy nights or lazy weekends, Crockpot Creamy Chicken and Potato Soup is it! This recipe wraps you in comfort with every spoonful, thanks to tender chicken, perfectly cooked potatoes, and a lusciously creamy broth that seems to hug you from the inside out. The slow cooker does all the work, letting familiar vegetables and herbs infuse gently while you go about your day, and when you return, your home is filled with the best savory aroma imaginable. Whether you’re after an easy weeknight dinner or a soul-warming meal to share with friends, this soup is sure to become one of your new favorites.
Ingredients You’ll Need
You’ll love how straightforward these ingredients are—each one brings something special to the pot to create amazing textures, layers of flavor, and that signature creamy finish. Starting with the basics and finishing with a few classic seasonings, everything here matters and contributes to the soup’s unmistakable richness.
- Chicken (1 1/2 pounds, boneless, skinless breasts or thighs): The main protein that delivers hearty bites and soaks up all the comforting flavors.
- Potatoes (1 1/2 pounds, Yukon gold or russet, peeled and diced): These turn tender and creamy, making every bowl extra filling.
- Carrots (2, peeled and chopped): For a pop of color and natural sweetness that balances the savory elements.
- Celery (2 stalks, chopped): Brings a gentle crunch and aromatic depth to the base of the soup.
- Onion (1 small, diced): Adds a subtle sweetness and rounds out the flavors perfectly.
- Garlic (3 cloves, minced): Lends a little punch and aromatic warmth—don’t skip it!
- Chicken Broth (4 cups): The essential liquid that takes on the taste of everything in the pot and turns it into pure comfort.
- Dried Thyme (1 teaspoon): Brings that classic herby note that pairs so well with chicken soups.
- Dried Rosemary (1/2 teaspoon): Just a whisper of woodsy fragrance that sets this soup apart.
- Salt (1/2 teaspoon): Enhances all the natural flavors.
- Black Pepper (1/4 teaspoon): Adds a hint of warmth and needed contrast.
- Heavy Cream or Half-and-Half (1 cup): The secret for that velvety, creamy texture everyone will rave about.
- Cornstarch mixed with cold water (2 tablespoons each, optional for thickening): For those who love a thicker, luxurious soup (totally customizable!)
- Butter (2 tablespoons): Makes the entire pot extra rich and satisfying.
- Shredded Cheddar Cheese (1/2 cup, optional): Melts into the broth, giving a cheesy finish if you want extra indulgence.
- Chopped Fresh Parsley (for garnish): Adds color and a fresh finish when serving.
How to Make Crockpot Creamy Chicken and Potato Soup
Step 1: Layer the Base Ingredients
Pile your chicken, diced potatoes, carrots, celery, onion, and minced garlic right into the crockpot. Sprinkle the thyme, rosemary, salt, and pepper evenly over the top. Pour in your chicken broth last, so everything is nestled in liquid and gets a chance to mingle. This step is super forgiving—just toss it all in and breathe easy knowing unbeatable flavor is on the horizon!
Step 2: Cook Low and Slow
Cover your slow cooker and set it on low for 6 to 7 hours (or high for 3 to 4 hours if you’re a little pressed for time). This gentle heat lets the chicken grow melt-in-your-mouth tender, while the potatoes and veggies soften to dreamy perfection. There’s nothing like walking in the door and being greeted with the smell of home-cooked comfort.
Step 3: Shred the Chicken
Once everything is beautifully tender, lift the chicken out and use two forks to shred it into bite-sized pieces. Pop it right back into the pot—this is where those flavors really come together in every spoonful.
Step 4: Add Cream and Butter
Pour in your heavy cream or half-and-half, and drop in the butter. Stir gently to combine. If a thicker, chowder-like soup is more your thing, whisk together your cornstarch and cold water, add this slurry, and set your crockpot to high for another 15 to 20 minutes. Give it a taste: if you’re feeling fancy, stir in shredded cheddar for a cheesy upgrade!
Step 5: Final Touches
Once the soup is creamy and heated through, finish by checking the seasoning—maybe an extra pinch of salt or pepper if it needs it. Ladle into bowls, top with fresh parsley, and a little more cheese if you like. You’re ready to serve and enjoy Crockpot Creamy Chicken and Potato Soup at its very best.
How to Serve Crockpot Creamy Chicken and Potato Soup
Garnishes
Freshly chopped parsley is the easiest way to add a burst of color and vibrance, waking up every bowl. If you’re feeling indulgent, go for an extra sprinkle of shredded cheese or even a dusting of cracked black pepper. A little swirl of cream or a few chive slices can make your Crockpot Creamy Chicken and Potato Soup look straight out of a café.
Side Dishes
This soup is hearty enough to eat solo, but a thick slice of rustic bread—or even a handful of warm, buttery rolls—will help you soak up every last drop of that creamy broth. For a lighter touch, pair with a simple green salad tossed in tangy vinaigrette. It’s a crave-worthy combo any way you serve it!
Creative Ways to Present
Serve Crockpot Creamy Chicken and Potato Soup in mugs for cozy, casual gatherings around the fire, or ladle into mini bread bowls for a show-stopping twist at parties. Top with a jaunty sprig of parsley and set out little bowls of toppings—cheddar, bacon bits, or seasoned croutons—so everyone can customize their own bowl of comfort.
Make Ahead and Storage
Storing Leftovers
Let any leftover Crockpot Creamy Chicken and Potato Soup cool to room temperature before transferring to airtight containers in the fridge. It stays fresh and delicious for up to 3–4 days, which means you can look forward to a warming lunch or an easy dinner later in the week.
Freezing
If you’d like to freeze your soup, simply skip adding the cream and cheese before freezing; dairy doesn’t always love the cold and can separate. Once cool, ladle the soup into freezer-safe containers, leaving some space at the top for expansion, and stash away for up to 2 months. Add the cream and cheese after you reheat for the best texture.
Reheating
For best results, warm leftovers gently on the stovetop over medium-low heat, stirring occasionally. If you’ve got a large batch, the crockpot can also do the trick. If the soup seems a bit thick, just add a splash more broth or cream to loosen it up. Any cheese or garnishes are best sprinkled just before serving.
FAQs
Can I use pre-cooked or rotisserie chicken instead of raw?
Absolutely! If you’re using leftover cooked chicken, add it during the last 30 minutes of cooking to keep it juicy. It’s a great time-saving swap and works beautifully in Crockpot Creamy Chicken and Potato Soup.
Is it necessary to peel the potatoes?
While peeling Yukon gold potatoes is optional thanks to their thin, tender skins, Russet potatoes are best peeled for a smoother, creamier soup consistency.
Can I make this soup dairy-free?
Certainly! Swap the heavy cream with full-fat coconut milk or a creamy non-dairy alternative. Omit the cheese and use olive oil instead of butter. Your Crockpot Creamy Chicken and Potato Soup will still be irresistibly comforting.
What’s the best way to thicken the soup without cornstarch?
You can use a potato masher to lightly mash some of the cooked potatoes right in the crockpot, giving the soup more body and creaminess naturally, no thickener needed!
Can I add extra vegetables?
Feel free to stir in extra veggies such as sweet corn, peas, or spinach in the last hour of cooking. The beauty of Crockpot Creamy Chicken and Potato Soup is that it welcomes a little customization based on what you have on hand.
Final Thoughts
Few things are as comforting as a simmering pot of Crockpot Creamy Chicken and Potato Soup filling your kitchen with the promise of a delicious, soul-warming meal. Give it a try soon—you’ll find it’s not only incredibly easy, but also guaranteed to bring everyone together over the dinner table. Here’s to making cozy memories and savoring every spoonful!
Print
Crockpot Creamy Chicken and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this Crockpot Creamy Chicken and Potato Soup. It’s a hearty and satisfying meal perfect for chilly days, made effortlessly in a slow cooker.
Ingredients
Chicken and Vegetables:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Soup Base:
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Prep Ingredients: Combine chicken, potatoes, carrots, celery, onion, garlic, broth, thyme, rosemary, salt, and pepper in the crockpot.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken and vegetables are tender.
- Shred Chicken: Remove chicken, shred, and return to the slow cooker.
- Finish Soup: Stir in cream, butter, and cornstarch slurry for thickening. Cook on high for 15-20 minutes. Add cheese if desired.
- Serve: Garnish with parsley and extra cheese.
Notes
- Consider sautéing onions and garlic for extra flavor.
- Works well with leftover cooked chicken.
- Refrigerates and freezes well without cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
