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
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.
Notes
- For a lighter version, use half-and-half or milk instead of heavy cream.
- Save time by using pre-cooked rotisserie chicken added in the final 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg
