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
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.
Notes
- For a lighter version, use milk instead of cream and skip the cheese.
- Blend 1 cup of the soup for a smoother consistency, if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
