If you are craving a cozy, comforting meal that feels like a warm hug from the inside, look no further than this Crockpot Creamy Chicken and Potato Soup Recipe. This soul-satisfying soup blends tender chicken, velvety potatoes, and a luscious creamy broth that simmers all day in the slow cooker, coaxing out rich flavors and the ultimate comfort food vibes. Whether it’s a chilly evening or when you simply want an effortless, hearty meal, this soup is your go-to for easy prep and unlimited deliciousness.
Ingredients You’ll Need
Getting started is a breeze with these straightforward, wholesome ingredients. Each one plays a pivotal role in building the incredible texture, depth, and color that make this soup a standout.
- Boneless, skinless chicken breasts: The perfect lean protein base that shreds beautifully for a tender bite every time.
- Yukon gold potatoes: Known for their buttery texture, they hold shape well while becoming wonderfully tender.
- Yellow onion: Adds a subtle sweetness and aromatic depth that rounds out the flavors.
- Garlic cloves: Minced to infuse the soup with a warming, savory note.
- Carrots: Sliced for a touch of natural sweetness and vibrant color contrast.
- Celery stalks: Provide a subtle bitterness that balances the creaminess.
- Low-sodium chicken broth: The liquid foundation that ties all ingredients together with savory richness.
- Dried thyme: Earthy, herbaceous seasoning that complements the chicken perfectly.
- Salt and black pepper: Essential for bringing out the natural flavors and seasoning the dish well.
- Paprika: Adds a warm, smoky hint without overpowering the soup.
- Heavy cream: The secret to that silky, dreamy texture everyone will rave about.
- All-purpose flour: Used to thicken the soup gently, creating a luscious consistency.
- Whole milk: Balances richness with creaminess for a decadent, yet smooth broth.
- Unsalted butter: Melted for a rich base in the creamy mixture that joins the soup.
- Fresh parsley: Optional, but highly recommended to add a fresh, bright garnish at the end.
How to Make Crockpot Creamy Chicken and Potato Soup Recipe
Step 1: Prep and Combine Ingredients in the Crockpot
Begin by placing the chicken breasts, diced Yukon gold potatoes, chopped onion, minced garlic, sliced carrots, and celery into your crockpot. Pour in the low-sodium chicken broth, then sprinkle dried thyme, salt, black pepper, and paprika over the top. Gently stir everything together to combine the seasonings evenly. Cover and set your crockpot to cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is cooked through and the potatoes are fork-tender. The slow cooking allows all the flavors to meld beautifully, so be patient—the end result is worth it!
Step 2: Shred the Chicken and Return to Soup
Once the cooking time has elapsed, carefully remove the chicken breasts from the crockpot using tongs or a slotted spoon. Place them on a cutting board or plate and shred them with two forks into bite-size pieces. Return the shredded chicken to the crockpot, stirring gently to disperse it throughout the soup. This step ensures every spoonful has a perfect balance of tender chicken and creamy potatoes.
Step 3: Make the Creamy Thickening Mixture
On the stove, melt the unsalted butter over medium heat in a small saucepan. Whisk in the all-purpose flour and cook for about one minute to remove the raw flour taste. Gradually whisk in the whole milk, stirring continuously until the mixture is smooth and begins to thicken slightly, about 3 to 4 minutes. Then, stir in the heavy cream to complete the rich, creamy base. This combination is key to elevating the soup into a velvety delight.
Step 4: Incorporate the Cream Mixture and Finish Cooking
Pour the warm creamy mixture directly into the crockpot and stir carefully to blend it with the soup. Cover and continue cooking on low for another 15 to 20 minutes. This step allows the soup to thicken to the perfect consistency and marry the cream with the savory broth and vegetables. Before serving, taste the soup and adjust the seasoning if necessary—you want each bite bursting with comfort and flavor.
How to Serve Crockpot Creamy Chicken and Potato Soup Recipe
Garnishes
Finishing touches make a big difference! Sprinkle some freshly chopped parsley over each bowl to add a vibrant pop of green and a hint of fresh herbal brightness that contrasts beautifully against the creamy soup. For an extra sprinkle of indulgence, a small handful of shredded sharp cheddar or crispy bacon bits will elevate the experience even further.
Side Dishes
This soul-warming soup pairs wonderfully with crusty artisan bread or warm garlic breadsticks. The crispy, buttery edges soak up the creamy broth like a dream. If you want a fresh complement, a simple green salad with a light vinaigrette will add a refreshing bite that balances richness without overshadowing the main event.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls for a rustic, inviting feel that doubles as an edible vessel. Or, ladle the soup over a bed of steamed rice or cooked quinoa for a more filling meal that provides texture variation. Adding a drizzle of chili oil or a dash of smoked paprika on top offers an eye-catching color contrast and a hint of warming spice.
Make Ahead and Storage
Storing Leftovers
You can store leftover Crockpot Creamy Chicken and Potato Soup Recipe in airtight containers for up to 3 days in the refrigerator. Be sure to cool the soup to room temperature before sealing the containers to maintain freshness and flavor. When reheated, it seamlessly restores its creamy, comforting qualities.
Freezing
This soup freezes beautifully, making it perfect for meal prep or busy weeknights. For freezing, it’s best to omit the dairy components (heavy cream and milk) before storing. Freeze the soup in portioned, freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
When reheating frozen or refrigerated soup, gently warm it over low to medium heat on the stove. Stir occasionally to prevent scorching and add the dairy (cream and milk) back in while gently heating to reintroduce that silky, luscious texture. This method keeps the soup rich and creamy just like fresh.
FAQs
Can I use another type of potato in this soup?
Absolutely! Yukon gold potatoes are preferred for their buttery texture and ability to hold shape well, but russet or red potatoes work just fine. Just be mindful that russets may break down more, creating a thicker soup.
Is it necessary to use heavy cream?
Heavy cream adds richness and a smooth finish to the soup, but you can substitute half-and-half or even coconut milk for a lighter or dairy-free option. Just keep in mind the texture and flavor will be slightly different.
Can I make this soup vegan or vegetarian?
To adapt the recipe for vegan or vegetarian diets, swap the chicken broth for vegetable broth, replace the chicken with hearty mushrooms or tofu, and use plant-based cream alternatives. The slow cooker method still works wonderfully.
What’s the best way to thicken the soup if I don’t have flour?
You can use cornstarch or arrowroot powder as a gluten-free alternative. Mix it with a little cold water before stirring into the melted butter or directly into the soup to help thicken it smoothly.
How do I add a little heat to the soup?
If you enjoy a spicy kick, add a pinch of red pepper flakes or a splash of hot sauce during the initial slow cooking step or while finishing the soup. It wakes up the flavors without overpowering the comforting creaminess.
Final Thoughts
This Crockpot Creamy Chicken and Potato Soup Recipe is truly a game changer for anyone who loves easy, hearty, and delicious meals with minimal fuss. With its tender chicken, creamy potatoes, and rich broth, it’s the perfect dish for cozy nights or when you want something that feels like homemade love in a bowl. Give it a try—you’ll wonder how you ever lived without it!
Print
Crockpot Creamy Chicken and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Creamy Chicken and Potato Soup is a comforting, hearty recipe perfect for a cozy meal. Tender chicken breasts, diced Yukon gold potatoes, and fresh vegetables simmer slowly in a flavorful broth, then enriched with a creamy mixture to create the ultimate satisfying soup. Easy to prepare and made in a slow cooker, it’s an ideal dish for busy days and chilly evenings.
Ingredients
Soup Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ pounds Yukon gold potatoes, diced into ½-inch pieces
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Creamy Mixture
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free version)
- 1 cup whole milk
- 2 tablespoons unsalted butter
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare Ingredients and Combine: Place the chicken breasts, diced potatoes, chopped onion, minced garlic, sliced carrots, chopped celery, chicken broth, dried thyme, salt, black pepper, and paprika into the crockpot. Stir gently to combine all ingredients evenly.
- Slow Cook the Soup: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the potatoes are tender when pierced with a fork.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup and stir to mix well.
- Make the Creamy Roux: In a small saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk to create a smooth mixture, cooking for 3–4 minutes until it slightly thickens.
- Add Heavy Cream: Stir the heavy cream into the thickened milk mixture, blending until smooth and creamy.
- Combine and Finish Cooking: Pour the creamy mixture into the crockpot, stirring well to incorporate it fully into the soup. Cover and cook on low for an additional 15–20 minutes to heat through and develop flavors.
- Season and Serve: Taste the soup and adjust seasoning with salt or pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.
Notes
- You can swap Yukon gold potatoes for russet or red potatoes based on availability and preference.
- For a lighter version, substitute half-and-half for heavy cream.
- Add a pinch of red pepper flakes if you want a subtle spicy heat.
- This soup freezes well; for best results, omit the dairy when freezing and add it fresh when reheating.
