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
Scale
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.
