Crockpot Creamy Chicken and Potato Soup Recipe

There is something incredibly comforting about a warm, hearty soup that fills your home with amazing aromas and leaves you feeling cozy from the inside out. The Crockpot Creamy Chicken and Potato Soup Recipe does exactly that, combining tender chicken, soft potatoes, and fresh vegetables in a luscious, creamy broth that’s perfect any day of the week. It’s simple to make, deeply satisfying, and a true go-to whenever you want an easy, nourishing meal that feels like a big, warm hug.

Ingredients You’ll Need

Every ingredient in this recipe is carefully chosen for its flavor, texture, and ability to make this soup absolutely irresistible. Together, they build layers of taste and a richness that’s sure to keep you coming back for more.

• 1½ pounds boneless, skinless chicken breasts or thighs: The star protein that becomes melt-in-your-mouth tender after slow cooking.
• 4 cups potatoes, peeled and diced: These bring creaminess and heartiness, making the soup satisfyingly thick.
• 2 carrots, peeled and chopped: Adding subtle sweetness and vibrant color.
• 2 celery stalks, chopped: For a mild, aromatic crunch and freshness.
• 1 small onion, diced: This foundational flavor component enriches the broth immensely.
• 3 cloves garlic, minced: Garlic gives the soup a warm depth and inviting aroma.
• 4 cups low-sodium chicken broth: The flavorful liquid base that ties every ingredient together.
• 1 teaspoon salt: To balance and enhance the natural flavors.
• ½ teaspoon black pepper: A subtle kick of warmth without overpowering.
• 1 teaspoon dried thyme: An earthy herb that adds complexity.
• 1 cup heavy cream or half-and-half: This makes the soup luxuriously creamy and smooth.
• 2 tablespoons all-purpose flour: Used to thicken the soup to perfectly silky consistency.
• 2 tablespoons butter: Adds richness and helps create the roux for thickening.
• ½ cup frozen peas (optional): A pop of color and sweetness to brighten the soup.
• Chopped parsley for garnish (optional): Adds freshness and a lovely finishing touch.

How to Make Crockpot Creamy Chicken and Potato Soup Recipe

Step 1: Combine the Ingredients

Start by adding the chicken, potatoes, carrots, celery, onion, garlic, chicken broth, salt, pepper, and thyme to your crockpot. This mix is the foundation of the soup, giving you layers of textures and flavors that will marry beautifully during slow cooking.

Step 2: Slow Cook Until Tender

Set your crockpot to low for 6 to 7 hours or high for 3 to 4 hours. Slowly cooking these ingredients not only tenderizes the chicken but also allows the potatoes and vegetables to soak up the delicious broth, creating that comforting, hearty base we all love.

Step 3: Shred the Chicken

Once the slow cook is done, carefully remove the chicken breasts or thighs and shred them with two forks. Shredding ensures every bite has tender pieces of chicken distributed throughout the soup.

Step 4: Make the Creamy Roux

In a small saucepan, melt the butter and whisk in the flour to form a roux. Cook this mixture for 1 to 2 minutes to get rid of the raw flour taste. This step is crucial because it will thicken your soup beautifully without lumps.

Step 5: Add Cream for Richness

Slowly stir in the heavy cream or half-and-half into your roux, cooking until just slightly thickened. This step gives the soup its signature creamy texture, turning it from a simple broth into a velvety delight.

Step 6: Combine and Finish Cooking

Pour the creamy mixture back into the crockpot, stirring well to combine with the shredded chicken and vegetables. Add the frozen peas if you want that extra pop of color and sweetness, then let it cook on high for another 15 to 20 minutes until the soup is warmed through and wonderfully creamy.

How to Serve Crockpot Creamy Chicken and Potato Soup Recipe

Garnishes

A sprinkle of freshly chopped parsley adds a burst of color and a fresh, herbal note that lightens the rich, creamy soup, making each spoonful more exciting and visually appealing.

Side Dishes

For a complete meal, serve this soup alongside a crusty slice of bread or warm dinner rolls to soak up every last creamy drop. A light green salad also pairs nicely to add a crisp contrast.

Creative Ways to Present

For a cozy family dinner, ladle the soup into rustic bowls and set a small spoonful of sour cream or shredded cheese on top. You can even serve it in mini bread bowls for an eye-catching presentation that’s sure to impress guests or delight picky eaters.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days, making it perfect for easy weekday lunches or quick dinners after busy days. The flavors often deepen overnight.

Freezing

You can freeze portions for up to 3 months. Just be aware that the texture of the potatoes might change slightly after thawing, but the flavor remains delicious. Thaw overnight in the fridge before reheating.

Reheating

Warm your leftover soup gently on the stove over medium heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of chicken broth or water to loosen it back up to your desired consistency.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add a bit more richness and stay tender and juicy during the long cooking time, making them a fantastic choice for this soup.

Is there a dairy-free version of the Crockpot Creamy Chicken and Potato Soup Recipe?

Yes! Substitute the heavy cream with canned coconut milk and skip the roux step. You’ll still get a creamy texture and wonderful flavor without the dairy.

Can I make this soup on the stovetop instead of a crockpot?

Definitely. Simmer the ingredients in a large pot over low heat for about 1 to 1.5 hours, then proceed with the roux and cream step. Cooking times will be shorter but still yield delicious results.

How can I make the soup thicker?

If you prefer a thicker soup, try blending half of it with an immersion blender or regular blender before adding the cream mixture back in. This creates a luscious, almost stew-like texture that’s perfect for chilly days.

Can I add other vegetables?

Feel free to customize with favorites like corn, green beans, or bell peppers. Just be mindful of cooking times—some veggies cook faster and should be added later in the process.

Final Thoughts

I can’t recommend this Crockpot Creamy Chicken and Potato Soup Recipe enough for anyone craving an easy, comforting, and utterly delicious meal. It’s one of those dishes that feels like it was made just for you, perfectly combining creamy goodness, hearty ingredients, and simple preparation. Give it a try—you’ll quickly see why it earns a permanent spot in your cozy kitchen rotation.

Crockpot Creamy Chicken and Potato Soup Recipe

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3.9 from 25 reviews

• Author: admin
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Crockpot Creamy Chicken and Potato Soup is a comforting, hearty dish perfect for chilly days. Tender chicken, potatoes, carrots, and celery simmer slowly with aromatic herbs in a savory broth, then enriched with a creamy roux for ultimate smoothness. Optional peas and fresh parsley add a pop of color and freshness to this wholesome American classic made effortlessly in your slow cooker.

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Ingredients

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Soup Base

• 1½ pounds boneless, skinless chicken breasts or thighs
• 4 cups potatoes, peeled and diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme

Roux and Cream

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream or half-and-half

Optional Additions

• ½ cup frozen peas
• Chopped parsley for garnish

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Instructions

1. Add Ingredients to Crockpot: Combine the chicken, diced potatoes, chopped carrots, celery, onion, minced garlic, chicken broth, salt, pepper, and dried thyme in the crockpot. Stir gently to evenly distribute the ingredients.
2. Cook Slowly: Cover the crockpot with the lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. Cook until the chicken is fully cooked and the vegetables are tender and soft.
3. Shred the Chicken: Using two forks, remove the chicken pieces from the crockpot, shred them finely, then return the shredded chicken back into the soup mixture.
4. Prepare Roux with Cream: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux, making sure it does not brown. Gradually stir in the heavy cream or half-and-half and cook, stirring, until the mixture thickens slightly.
5. Combine Roux with Soup: Pour the thickened cream mixture into the crockpot and stir well to combine evenly with the soup base.
6. Add Peas and Finish Cooking: If using, add the frozen peas to the crockpot. Increase the heat to high and cook for an additional 15 to 20 minutes, stirring occasionally, until the soup is creamy and heated through.
7. Garnish and Serve: Before serving, sprinkle chopped parsley over the soup for a fresh herbaceous touch and serve hot.

Notes

• You can blend half of the soup before adding the roux for a smoother texture.
• For a dairy-free version, substitute heavy cream with canned coconut milk and omit the roux made with butter and flour.
• Use gluten-free flour to make the soup gluten-free.
• Leftovers keep well refrigerated for 3 to 4 days and can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American