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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine Roux with Soup: Pour the thickened cream mixture into the crockpot and stir well to combine evenly with the soup base.
- 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.
- 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
