Crockpot Creamy Chicken and Potato Soup Recipe
There’s something comforting and nostalgic about a bowl of warm, creamy chicken and potato soup. It’s the kind of dish that feels like a hug in a bowl—rich, hearty, and full of flavor. Whether you’re fighting off the winter chill, looking for a cozy weeknight dinner, or simply craving something delicious and homey, this Crockpot Creamy Chicken and Potato Soup is the perfect solution.
This slow-cooked soup brings together tender chunks of chicken, buttery potatoes, sweet carrots, and aromatic herbs—all gently simmered to perfection in a creamy broth. It’s simple to prepare, thanks to the magic of a Crockpot (or any slow cooker), making it an ideal recipe for busy families, working professionals, or anyone who just wants a satisfying meal without spending hours in the kitchen.
Optional Garnishes and Toppings
Dress up your creamy soup with one or more of the following:
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Chopped fresh parsley
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Crumbled bacon
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Extra shredded cheese
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A dollop of sour cream
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Sliced green onions
Serving Suggestions
This soup is hearty enough to stand alone but pairs beautifully with:
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Warm crusty bread or garlic toast
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Buttery crackers
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A crisp green salad with vinaigrette
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Grilled cheese sandwiches
Variations and Substitutions
Protein Swaps:
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Use rotisserie chicken for a quicker version—add it shredded during the final 30 minutes.
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Substitute with turkey for a post-holiday meal.
Dairy-Free Version:
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Use unsweetened almond milk or oat milk and a dairy-free butter substitute.
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Skip the cheese or use vegan cheese.
Gluten-Free Version:
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Replace flour with gluten-free all-purpose flour or cornstarch (mix 1 tbsp cornstarch with 2 tbsp cold water).
Additions:
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Add corn or green beans for extra veggies.
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Stir in spinach or kale during the last 10 minutes for added nutrition.
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Add a pinch of nutmeg to enhance the creamy flavor.
Storage and Reheating
In the Fridge:
Let the soup cool completely. Store in airtight containers and refrigerate for up to 4 days.
In the Freezer:
Store in freezer-safe containers or zip-top bags (lay flat for easy stacking). Freeze for up to 3 months.
To Reheat:
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From fridge: Reheat in a pot over medium heat until hot.
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From freezer: Thaw overnight in the fridge, then reheat on the stovetop. Stir often to maintain creaminess.
Tips for Best Results
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Don’t overcook the potatoes—they should be fork-tender but not mushy.
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Cut ingredients evenly to ensure uniform cooking.
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Add dairy at the end to prevent curdling or separation.
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Use fresh herbs if you have them—just double the amount for a brighter flavor.
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Thicker soup? Mash some of the potatoes directly in the Crockpot or add a slurry of cornstarch and water.
Why You’ll Love This Recipe
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Set it and forget it – Let the Crockpot do the work while you go about your day.
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Versatile – Easily adaptable to your preferences and dietary needs.
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Family-friendly – Loved by kids and adults alike.
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Perfect for meal prep – Makes a big batch for leftovers or freezing.
Final Thoughts
This Crockpot Creamy Chicken and Potato Soup is everything you want in a homemade comfort food dish: warm, creamy, flavorful, and incredibly satisfying. The slow cooker makes the process effortless, while the combination of tender chicken, hearty potatoes, and velvety cream creates a luxurious texture and taste.
Crockpot Creamy Chicken and Potato Soup Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet work well)
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp paprika
- 1 cup heavy cream (or half-and-half for lighter option)
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 1 cup shredded cheddar cheese (optional, for richness)
- Fresh parsley for garnish
Instructions
- Add to Crockpot:
Place chicken, potatoes, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, and paprika into the crockpot. - Cook:
On Low for 6–8 hours
Or High for 3–4 hours
Until chicken is cooked through and vegetables are tender. - Shred Chicken:
Remove chicken, shred it with two forks, then return it to the pot. - Creamy Finish:
Stir in the heavy cream. If soup needs thickening, stir in the cornstarch slurry and cook for another 15–20 minutes on High. - Add Cheese (Optional):
Stir in shredded cheddar for extra creaminess and flavor. - Serve:
Garnish with fresh parsley. Serve with crusty bread or crackers.