Description

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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Ingredients

Scale

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

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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.

Notes

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.

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