If there’s a chill in the air or you simply crave pure comfort in a bowl, this Crockpot Creamy Chicken and Potato Soup is about to become your new best friend! Soul-soothing and packed with tender chicken, hearty potatoes, and a rich, velvety broth, every spoonful whispers warmth and love. The slow cooker does all the heavy lifting, letting flavors deepen and blend effortlessly for a meal that tastes like you’ve been watching over it all day (when really, you set it and forget it). If you’re a fan of hands-off, homestyle cooking, you won’t want to miss this ultra-creamy classic.

Crockpot Creamy Chicken and Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crockpot Creamy Chicken and Potato Soup is how simple yet essential each ingredient is. These classic staples work together to create a soup that’s both irresistibly creamy and wonderfully savory, adding layers of flavor, texture, and color to every bite.

Chicken breasts or thighs: Choose boneless, skinless pieces for tender protein that easily shreds into the soup.
Yukon gold or russet potatoes: Their starchy texture thickens the soup and keeps it hearty and satisfying.
Carrots: Sliced carrots bring subtle sweetness and vibrant color.
Celery stalks: Adds just the right savory crunch and depth to the base.
Small onion: Diced onion infuses the broth with aromatic richness.
Garlic cloves: Minced garlic gives the whole soup a warm, irresistible kick.
Low-sodium chicken broth: The backbone of the soup; choose low-sodium so you can better control the saltiness.
Dried thyme: Delivers classic herbal notes that pair beautifully with chicken and potatoes.
Dried rosemary: Just a touch provides a wonderful, woodsy aroma and flavor.
Black pepper: Freshly ground for a gentle bite.
Salt: Essential for making all those flavors pop.
Heavy cream or half-and-half: This is where the magic happens—creating that luscious, creamy texture.
All-purpose flour: Whisked into butter, this helps thicken the soup into hearty perfection.
Butter: Adds depth and richness to the finished dish.
Shredded cheddar cheese (optional): Please the cheese lovers in your life with an extra comfort boost.
Chopped fresh parsley or chives: A fresh, colorful flourish for garnish that lifts the whole bowl.

How to Make Crockpot Creamy Chicken and Potato Soup

Step 1: Load Up the Crockpot

Begin by placing the chicken, potatoes, carrots, celery, onion, and garlic into your slow cooker. Pour in the chicken broth, then sprinkle with thyme, rosemary, salt, and black pepper. Give everything a gentle stir to evenly distribute the seasoning—already, the aroma will be teasing you of the deliciousness to come!

Step 2: Let the Slow Cooker Work Its Magic

Cover and cook on low for 6-7 hours or high for 3-4 hours. This lazy simmer allows the chicken to get beautifully tender while the potatoes soften and all the flavors blend together. Trust me, your kitchen will smell heavenly long before it’s done.

Step 3: Shred the Chicken

Once the chicken is tender, gently remove it from the crockpot. Shred with two forks into bite-sized pieces, then return the chicken right back into the soup so those juices get absorbed. This step is classic Crockpot Creamy Chicken and Potato Soup magic and ensures every spoonful is loaded with flavor and texture.

Step 4: Make It Creamy

Now for the creamy goodness! In a small saucepan over medium heat, melt the butter, whisk in the flour, and cook for a minute or two to form a roux (this will thicken your soup). Slowly add the cream, whisking until the mixture is smooth and slightly thickened. This simple step truly transforms the soup’s texture.

Step 5: Finish in the Crockpot

Pour the creamy roux mixture into your slow cooker. Stir well, and add shredded cheddar cheese if you’re using it. Cover and cook on high for another 15-20 minutes, stirring once or twice, until everything is fully combined, creamy, and piping hot. Give it a taste and adjust the seasoning if needed. Ladle it up, garnish with a shower of fresh parsley or chives, and enjoy the coziest bowl you’ve had all season!

How to Serve Crockpot Creamy Chicken and Potato Soup

Garnishes

The joy is in the details! Just before serving, sprinkle your Crockpot Creamy Chicken and Potato Soup with fresh parsley or chives for a splash of color and simple, fresh flavor. If you love extra richness, a little extra cheddar on top will please any cheese fan. A swirl of cream or a crack of black pepper adds the finishing touch.

Side Dishes

This hearty soup is fabulous on its own, but it also loves company. Serve with a warm, crusty bread (think baguette or rustic sourdough) to scoop up every bit of soup. A crisp green salad on the side brings balance and freshness to the table, and if you want to make it a full cozy meal, pair with roasted veggies or a simple grilled cheese sandwich.

Creative Ways to Present

Have fun with presentation! For casual gatherings, ladle Crockpot Creamy Chicken and Potato Soup into sturdy mugs for easy, hands-on eating. Hosting guests? Serve in hollowed-out mini bread bowls or top each bowl with a homemade parmesan crisp for a gourmet flourish. Set out small bowls of extra toppings (crumbled bacon, diced scallions, more cheese) so everyone can make their bowl their own.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Creamy Chicken and Potato Soup refrigerates beautifully. Let the soup cool, then store in an airtight container in the fridge for up to 4 days. The flavors only deepen overnight, and the soup thickens a bit, making tomorrow’s lunch even more comforting.

Freezing

If you’d like to freeze your soup, let it cool completely beforehand. Portion it into freezer-safe containers, leaving a little room for expansion. While cream-based soups can sometimes separate after freezing, a good stir upon reheating usually brings it back together. Freeze for up to 3 months for homemade comfort at a moment’s notice.

Reheating

To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk or cream if it’s too thick. The microwave works too—just use a lower power setting and stir every minute or so for best results. However you heat it, that creamy coziness comes right back to life!

FAQs

Can I use skinless chicken thighs instead of breasts?

Absolutely! Thighs add extra richness and tenderness to Crockpot Creamy Chicken and Potato Soup. Simply use the same weight as the breasts and follow the recipe as written.

Is it possible to make this soup dairy-free?

Yes, you can swap the cream for coconut milk or your favorite plant-based creamer. Use olive oil or vegan butter in place of regular butter, and skip the cheese for a delicious dairy-free soup.

How do I make this gluten-free?

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Just be sure your flour is meant for thickening soups, and check that your broth and other ingredients are certified gluten-free.

Can I add other vegetables?

Definitely! Feel free to toss in diced bell peppers, corn, peas, or even spinach a few minutes before serving. The recipe is wonderfully flexible, so you can get creative with your favorite add-ins.

What if my soup is too thick or too thin?

If your Crockpot Creamy Chicken and Potato Soup is too thick after cooking, just stir in extra chicken broth or a splash of milk to reach your desired consistency. For a thinner soup, reduce the amount of flour in the creamy roux—it’s easy to adjust to your own preference!

Final Thoughts

I hope you’ll give this Crockpot Creamy Chicken and Potato Soup a try—it’s truly a hug in a bowl and sure to become a family favorite. With its irresistible creaminess, tender chicken, and comforting chunks of potato, it’s bound to bring a little extra joy to your table. Don’t be surprised if everyone asks for seconds!

Crockpot Creamy Chicken and Potato Soup Recipe

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4.5 from 21 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 comforting and hearty meal perfect for chilly days. Tender chicken, flavorful vegetables, and creamy broth come together in a slow cooker for a delicious, satisfying dish.

Ingredients

Scale

Chicken Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
4 medium Yukon gold or russet potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, chopped
1 small onion, diced
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt

Cream Mixture:

1 cup heavy cream or half-and-half
1/4 cup all-purpose flour
1/4 cup butter
1/2 cup shredded cheddar cheese (optional)

Garnish:

Chopped fresh parsley or chives

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Instructions

Prepare Ingredients: Add chicken, potatoes, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper to the crockpot.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and potatoes are soft.
Shred Chicken: Remove chicken, shred with two forks, and return to the crockpot.
Prepare Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly whisk in cream until thickened.
Combine: Stir cream mixture into soup, add cheese if desired, and cook on high for 15-20 minutes.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve: Garnish with parsley or chives and serve hot.