Crockpot Creamy Chicken and Potato Soup

This Crockpot Creamy Chicken and Potato Soup is the ultimate comfort food. With tender chunks of chicken, hearty potatoes, and a rich, creamy broth, it’s the perfect set-it-and-forget-it meal for busy weeknights or lazy weekends. It’s loaded with vegetables, full of flavor, and so satisfying, especially on a chilly day.

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Why You’ll Love This Recipe
Slow Cooker Magic – Toss everything in the crockpot and let it do the work.
Hearty & Filling – Loaded with protein, potatoes, and veggies to keep you full.
Family Favorite – Creamy, cozy, and kid-approved.
Easy to Customize – Swap veggies or seasoning based on what you have on hand.
Great for Leftovers – Tastes even better the next day.

Ingredients You’ll Need

For the Soup:

• 1.5 lbs boneless, skinless chicken breasts
• 4 cups potatoes, peeled and diced (Yukon Gold or Russets work best)
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 bay leaf

For the Creamy Finish:

• 1 cup whole milk
• ½ cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour

For Garnish & Serving:

• Fresh parsley, chopped
• Shredded cheddar cheese (optional)
• Crusty bread or crackers for serving

Tools You’ll Need

• 6-quart slow cooker
• Medium saucepan
• Whisk
• Ladle
• Cutting board & knife

Step-by-Step Instructions

Step 1: Prep Your Ingredients
Peel and dice the potatoes, chop the carrots, celery, and onion, and mince the garlic. This helps everything cook evenly and develop flavor throughout the day.

Step 2: Load the Crockpot
Add chicken breasts, diced potatoes, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, rosemary, and bay leaf to the slow cooker.
Stir gently to combine all ingredients.

Step 3: Cook Low and Slow
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and potatoes are fork-tender.

Step 4: Shred the Chicken
Remove the chicken breasts from the slow cooker and shred them with two forks.
Return the shredded chicken to the crockpot and stir to combine.

Step 5: Make the Creamy Base
In a medium saucepan, melt butter over medium heat.
Whisk in flour to make a roux and cook for 1–2 minutes.
Slowly whisk in milk and cream, stirring constantly until the mixture thickens (about 3–5 minutes).
Pour this creamy mixture into the crockpot and stir well.

Step 6: Final Simmer
Switch the slow cooker to high if it’s not already.
Cook uncovered for 20–30 more minutes to allow the soup to thicken and flavors to meld.
Taste and adjust seasoning with more salt or pepper if needed.

Step 7: Garnish & Serve
Ladle the soup into bowls.
Top with fresh parsley and a sprinkle of shredded cheddar if desired.
Serve with crusty bread or crackers for a complete, cozy meal.

Tips for Perfect Soup
Use Yukon Gold Potatoes – They hold up well and create a creamy texture.
Don’t Skip the Roux – It makes the soup luxuriously creamy without being heavy.
Shred, Don’t Dice Chicken – Shredded chicken mixes better with the soup and absorbs flavor.
Add a Splash of Lemon – For a touch of brightness, try a little lemon juice just before serving.
Want it Thicker? – Mash a few of the potatoes in the crockpot before serving.

Serving Suggestions
Crusty Garlic Bread – Ideal for soaking up the rich, creamy broth.
Side Salad – A fresh green salad balances out the hearty soup.
Roasted Veggies – Add a side of roasted Brussels sprouts or green beans.
Soup in a Bread Bowl – For a fun twist, serve the soup in a hollowed-out bread bowl.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Let soup cool completely, then freeze in portions for up to 2 months.

Reheating:
Stovetop: Warm over medium heat, stirring occasionally. Add a splash of milk if it’s too thick.
Microwave: Heat in 1-minute intervals, stirring between each, until hot.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
   Absolutely! Chicken thighs add even more flavor and stay tender during long cooking times.
2. Can I make this soup dairy-free?
   Yes! Substitute the milk and cream with unsweetened almond milk and a touch of coconut cream for richness.
3. How do I make it gluten-free?
   Swap all-purpose flour for a gluten-free blend or cornstarch to thicken.
4. What vegetables can I add?
   Try corn, green beans, peas, or chopped spinach in the last hour of cooking.
5. Can I cook it overnight?
   Yes, on low for 7 hours. Just be sure to refrigerate it in the morning if not eating right away.

Final Thoughts
This Crockpot Creamy Chicken and Potato Soup is everything you want in a comforting meal: warm, hearty, creamy, and packed with flavor. Whether you’re meal-prepping for the week or feeding a hungry family, this soup is always a winner. Let your slow cooker do the heavy lifting and enjoy a nourishing bowl of goodness with minimal effort.

Give it a try, and don’t forget to leave a review below or share your cozy creation online—I’d love to see how your soup turns out!

Preparation Time: 15 minutes
Cooking Time: 6–7 hours (low) or 3–4 hours (high)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 370 | Protein: 28g | Carbohydrates: 29g | Fat: 18g | Fiber: 3g | Sodium: 480mg

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