If you’re hunting for ultimate comfort food that feels like a warm hug in a bowl, look no further than this Crockpot Creamy Chicken and Potato Soup Recipe. It combines tender chunks of chicken, velvety potatoes, and a rich, creamy broth that simmers to perfection in your slow cooker. Each spoonful bursts with homey flavors—herby, savory, and just the right amount of indulgence—making it the ideal dish to cozy up with any day of the week. Whether you’re new to slow cooking or a seasoned pro, this recipe is as straightforward as it is satisfying, promising a soul-soothing meal with minimal effort.
Ingredients You’ll Need
Every ingredient in this soup plays a starring role, bringing texture, depth, and color that make this dish truly shine. From the creamy potatoes that thicken the broth to the fragrant herbs that set the mood, these essentials strike the perfect balance of wholesome and indulgent.
- 1½ pounds boneless, skinless chicken breasts or thighs: Provides lean, tender protein that easily shreds for that perfect soup texture.
- 1½ pounds Yukon gold or russet potatoes (peeled and diced): The backbone of creaminess and heartiness in the soup.
- 3 carrots (sliced): Adds sweetness and vibrant color.
- 2 celery stalks (sliced): Lends subtle earthiness and crunch.
- 1 small onion (diced): Builds the savory base and aroma.
- 3 cloves garlic (minced): Introduces a warm, aromatic depth.
- 4 cups low-sodium chicken broth: Keeps the soup light yet flavorful without overpowering saltiness.
- 1 teaspoon dried thyme: Offers a gentle herby note that complements chicken perfectly.
- ½ teaspoon dried rosemary: Adds piney, fragrant nuance.
- 1 teaspoon salt: Enhances all the natural flavors.
- ½ teaspoon black pepper: Provides just enough mild heat to balance the creaminess.
- 1 cup heavy cream or half-and-half: Gives the soup its divine creamy texture.
- 2 tablespoons cornstarch (mixed with 2 tablespoons water, optional): Use this to thicken your soup to luscious perfection if desired.
- 1 cup frozen peas or corn (optional): A pop of sweetness and color to brighten each bowl.
- Chopped fresh parsley or chives (for garnish): Fresh herbs add a lively finish and beautiful contrast.
How to Make Crockpot Creamy Chicken and Potato Soup Recipe
Step 1: Combine Your Base Ingredients
Start by placing your chicken, diced potatoes, carrots, celery, onion, and minced garlic right into the crockpot. Pour in the low-sodium chicken broth and sprinkle the thyme, rosemary, salt, and pepper on top. This combination creates the rich, fragrant foundation that will develop gently while you go about your day.
Step 2: Slow Cook to Tender Perfection
Cover the crockpot and set it on low for 6 to 7 hours or high for 3 to 4 hours. The chicken should be cooked through and the vegetables tender, with the flavors melding beautifully. This slow simmering is what makes this soup so deeply comforting—the longer, the better.
Step 3: Shred the Chicken
Once cooked, remove the chicken pieces from the pot and shred them with two forks. Shredding instead of chopping lets the chicken distribute evenly throughout the soup and makes every bite deliciously tender.
Step 4: Add Cream and Thicken the Soup
Return the shredded chicken to the crockpot, then stir in the heavy cream or half-and-half. If you prefer a thicker broth, stir in the cornstarch slurry now and cook on high for another 15 to 20 minutes until the soup has thickened to your liking. This step transforms the soup from brothy to luxuriously creamy.
Step 5: Toss in the Optional Veggies
For an extra pop of color and sweetness, add frozen peas or corn during the last 15 minutes of cooking. This will keep them tender but vibrant, making each bowl more exciting both visually and flavorwise.
How to Serve Crockpot Creamy Chicken and Potato Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives is all you need to elevate the presentation and add a fresh, bright flavor contrast to the rich soup. The herbs also provide a pretty pop of green that makes every bowl feel thoughtfully prepared.
Side Dishes
This soup pairs beautifully with rustic, crusty bread or homemade biscuits to soak up every creamy drop. For a simple side, toss together a crisp green salad dressed lightly with a tangy vinaigrette to introduce some lightness and crunch alongside the creamy warmth.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or top each serving with a sprinkle of shredded cheddar and a few crumbles of crispy bacon. You can also swirl a little chili oil on top for a subtle kick that surprises every palate.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it will keep well for up to 3 days, making it the perfect make-ahead meal for busy weeknights or leftovers that warm up beautifully.
Freezing
This Crockpot Creamy Chicken and Potato Soup Recipe freezes wonderfully. Store in freezer-safe containers or heavy-duty bags, leaving room for expansion. Freeze for up to 3 months. Keep in mind that cream-based soups can sometimes separate when thawed, so give it a good stir when reheating.
Reheating
Reheat leftovers gently on the stove over medium-low heat to prevent curdling. Stir occasionally, adding a splash of broth or water if the soup is too thick. Microwave reheating works too, but be sure to cover and stir halfway through for even heat distribution.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra juiciness and flavor, making your soup even more succulent. Either works perfectly in this recipe.
Is it necessary to use the cornstarch slurry?
Not at all. The cornstarch slurry is optional and helps thicken the soup if you want it creamier. Without it, you’ll still have a lovely, hearty soup with a brothier texture.
Can I make this soup dairy-free?
Yes! Swap the heavy cream for a dairy-free alternative like coconut milk or cashew cream for rich creaminess without the dairy. Just be mindful these may slightly alter the flavor.
How can I make the soup thicker without cornstarch?
Try blending about one cup of the soup before adding the cream. This pureed portion naturally thickens the broth, creating a smooth, luscious texture.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in veggies like green beans, kale, or mushrooms to customize your soup. Just adjust cooking times if adding firmer vegetables.
Final Thoughts
This Crockpot Creamy Chicken and Potato Soup Recipe is truly a star when it comes to easy, comforting meals that warm both your heart and your kitchen. With its straightforward ingredients and simple steps, you can have a bowl of pure comfort waiting for you at the end of a long day. Give it a try—you’ll soon see why it’s become a beloved favorite I can’t wait to share again and again.
Print
Crockpot Creamy Chicken and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low or 3–4 hours on high
- Total Time: 6½–7½ hours
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Creamy Chicken and Potato Soup is a hearty and comforting meal perfect for chilly days. Loaded with tender chicken, tender potatoes, carrots, celery, and a creamy broth, this slow cooker soup is easy to prepare and delivers rich, savory flavors with minimal effort. The soup can be thickened with a cornstarch slurry and enriched with heavy cream, with optional additions like peas or corn for extra texture and color. Garnish with fresh parsley or chives for a fresh finish.
Ingredients
Protein and Vegetables
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1½ pounds Yukon gold or russet potatoes, peeled and diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas or corn (optional)
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh parsley or chives for garnish
Instructions
- Combine Ingredients in Crockpot: Add the chicken, diced potatoes, sliced carrots, sliced celery, diced onion, minced garlic, chicken broth, dried thyme, dried rosemary, salt, and black pepper into the crockpot. Stir gently to distribute ingredients evenly.
- Slow Cook the Soup: Cover the crockpot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is fully cooked and the vegetables are tender.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Add Cream and Thicken: Stir in the heavy cream and the cornstarch slurry if you desire a thicker soup. Mix well to fully incorporate these ingredients.
- Add Optional Vegetables and Final Cook: If using frozen peas or corn, add them now and cook on high for an additional 15 to 20 minutes to heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm, garnished with chopped fresh parsley or chives for a bright, fresh finish.
Notes
- For a richer, smoother texture, blend 1 cup of the soup before adding the cream.
- Serve alongside crusty bread or biscuits to make a complete and satisfying meal.
