Name: Crockpot Creamy Chicken and Potato Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs; 4 cups russet potatoes, peeled and diced; 1 cup carrots, sliced; 1 cup celery, sliced; 1 small yellow onion, chopped; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 cups chicken broth; 1 cup heavy cream; 2 tablespoons all-purpose flour; 2 tablespoons butter; 1/2 cup frozen peas (optional); Chopped fresh parsley for garnish

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Meet your new weeknight hero: Crockpot Creamy Chicken and Potato Soup. This cozy, satisfying soup wraps you in comfort with every spoonful, featuring tender chicken, hearty potatoes, and wholesome veggies all simmered together in a rich, velvety broth. It’s the kind of soup you crave on cold days or anytime you want an easy, soul-warming meal. The crockpot does all the heavy lifting—your house will fill with the mouthwatering aroma of this delicious classic, making it nearly impossible to wait until dinnertime!

Crockpot Creamy Chicken and Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients come together to create something magical in Crockpot Creamy Chicken and Potato Soup. Each one plays a role, building layers of flavor and texture that keep you coming back for more. Here’s what you’ll want to have ready before you start simmering.

Chicken: Use boneless, skinless breasts or thighs for juicy, tender meat that shreds beautifully.
Russet potatoes: Their starchy texture makes the soup creamy and thick – just be sure to peel and dice them evenly for the perfect bite.
Carrots: Sliced carrots bring natural sweetness and a pop of color to the bowl.
Celery: Adds crunch and depth, balancing out the richness of the soup.
Yellow onion: Chopped onion builds savory flavor from the very first minute in the crockpot.
Garlic: Minced garlic infuses aromatics that make the soup irresistible.
Dried thyme: Just a teaspoon brings a gentle herby background that ties the flavors together.
Salt: Don’t forget to season—start with a teaspoon and adjust at the end if needed.
Black pepper: Adds warmth and a hint of spice to elevate everything else.
Chicken broth: Four cups of broth make up the delicious base and carry all the flavors throughout.
Heavy cream: A cup of cream takes this soup to next-level silkiness (swap in milk or half-and-half for a lighter version).
All-purpose flour: Just a little thickens the soup to the perfect consistency—it’s the secret to that creamy finish.
Butter: Rich, creamy butter helps the flour and cream merge smoothly in the roux.
Frozen peas (optional): Stir in for extra pops of color and subtle sweetness (completely optional, but lovely if you love peas!).
Fresh parsley: Chopped and sprinkled on top right before serving for a fresh, vibrant finishing touch.

How to Make Crockpot Creamy Chicken and Potato Soup

Step 1: Layer the Base Ingredients

Start by arranging the chicken, diced potatoes, sliced carrots, celery, onion, garlic, dried thyme, salt, pepper, and chicken broth right into your crockpot. There’s no need for perfection here—just toss everything in! This step sets the stage for all that hearty flavor, allowing the ingredients to mingle and work their magic throughout the day.

Step 2: Slow Cook Until Tender

Cover your crockpot and let it work its slow-simmering magic. If you have all day, set it to low for 6 to 7 hours; if you’re in a hurry, high for 3 to 4 hours also works well. When the chicken and potatoes are fork-tender and the kitchen smells incredible, you’re on the right track!

Step 3: Shred the Chicken

Once everything is cooked and cozy, carefully remove the chicken pieces from the crockpot. Use two forks to shred the meat into bite-sized pieces—this helps distribute that comforting chicken goodness throughout the creamy broth. Then, toss the shredded chicken right back into the crockpot to keep soaking up flavor.

Step 4: Prepare the Creamy Roux

In a small saucepan on the stovetop, melt the butter over medium heat. Sprinkle in the flour and whisk for about a minute, letting it bubble gently. This essential step makes a roux that will thicken the soup without lumps. Slowly whisk in the heavy cream, then continue whisking for 2 to 3 minutes until the mixture is smooth and thickened to perfection.

Step 5: Finish and Customize

Pour your homemade cream mixture into the crockpot and stir it in until the soup looks lusciously creamy. Now is the time to add the frozen peas (if you’re using them), and let the soup cook for another 10 to 15 minutes on low so everything gets beautifully heated through. Taste and adjust the seasoning if needed, then get ready for that first dreamy bowl!

How to Serve Crockpot Creamy Chicken and Potato Soup

Garnishes

A final flourish of chopped fresh parsley right before serving isn’t just for looks—it lifts the entire bowl with a touch of freshness. You can also try a sprinkle of cracked black pepper or a dash of smoked paprika if you’re feeling adventurous. These little touches make Crockpot Creamy Chicken and Potato Soup extra-special from first glance to last bite.

Side Dishes

This soup is hearty enough to stand alone but pairs perfectly with a crusty slice of sourdough or a fluffy dinner roll to mop up every drop. For a lighter option, serve it with a simple green salad tossed in a bright vinaigrette for a crisp contrast to the soup’s creamy richness.

Creative Ways to Present

Serve your Crockpot Creamy Chicken and Potato Soup in rustic mugs for an inviting, casual dinner, or ladle it into hollowed-out bread bowls for a fun, comforting presentation everyone will remember. It also looks lovely garnished with a swirl of cream and a few extra herbs on top for a dinner party-worthy finish.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Creamy Chicken and Potato Soup keeps beautifully in the fridge. Let it cool to room temperature, then store in an airtight container for up to four days. The flavors deepen as it sits, making day-two soup even more satisfying!

Freezing

If you’d like to freeze portions for later, simply let the soup cool completely, pour into freezer-safe containers, and freeze for up to three months. Soups with cream can sometimes separate when thawed, but a good stir while reheating usually brings everything back together.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until hot. If it appears a bit thick after chilling, add a splash of milk or broth to get the texture just right. The microwave works in a pinch, too, especially for single servings.

FAQs

Can I make Crockpot Creamy Chicken and Potato Soup dairy-free?

Yes! Try substituting coconut cream or your favorite plain, unsweetened non-dairy milk in place of heavy cream. Use olive oil or plant-based butter instead of traditional butter for the roux.

Can I use pre-cooked chicken?

Absolutely. Rotisserie chicken is a great shortcut—just shred and add it during the final 30 minutes of cooking so it stays tender without getting overcooked.

What potatoes work best in Crockpot Creamy Chicken and Potato Soup?

Russet potatoes are best for that luscious, creamy texture, but Yukon Golds can also work if you love a slightly buttery, firmer bite. Just avoid waxy potatoes, as they can keep their shape a bit too well for this style of soup.

How do I make it gluten-free?

Simply swap the all-purpose flour for cornstarch or your favorite gluten-free flour blend to thicken the soup. Everything else in the recipe is naturally gluten-free!

What veggies can I add or substitute?

This recipe is wonderfully flexible—toss in sweet corn, green beans, or even diced bell peppers if you like. Just remember to add quick-cooking veggies in the last hour, so they stay vibrant and tender.

Final Thoughts

Crockpot Creamy Chicken and Potato Soup is everything you want in a one-pot meal: nourishing, deeply flavorful, and incredibly easy to make. Whether you’re feeding your family or just looking for a comforting, effortless dinner, give this recipe a try and watch it become a staple in your kitchen. Enjoy every creamy, cozy bite!

Crockpot Creamy Chicken and Potato Soup Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Creamy Chicken and Potato Soup is a hearty and comforting dish that is perfect for any day of the week. With tender chicken, potatoes, carrots, and celery in a creamy broth, this soup is sure to warm you up from the inside out.

Ingredients

Scale

Chicken and Vegetables:

1 1/2 pounds boneless, skinless chicken breasts or thighs
4 cups russet potatoes, peeled and diced
1 cup carrots, sliced
1 cup celery, sliced
1 small yellow onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Broth and Cream Mixture:

4 cups chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter

Additional:

1/2 cup frozen peas (optional)
Chopped fresh parsley for garnish

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Instructions

Add Ingredients to Crockpot: Place chicken, potatoes, carrots, celery, onion, garlic, thyme, salt, pepper, and chicken broth in the crockpot.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken and vegetables are tender.
Shred Chicken: Remove chicken, shred with forks, and return to crockpot.
Prepare Cream Mixture: Melt butter in a saucepan, whisk in flour, then slowly add and thicken with heavy cream.
Combine: Stir cream mixture into crockpot. Add peas, if using, and cook for an additional 10–15 minutes.
Serve: Adjust seasoning, serve hot, garnished with parsley.