When you’re craving something warm, comforting, and incredibly satisfying, Crockpot Creamy Chicken and Potato Soup is your ticket to cozy bliss. Picture tender bites of chicken, pillowy potatoes, and colorful veggies all simmered together in a velvety, creamy broth—you can practically feel the stress of the day melt away with every spoonful. This soup is the kind of meal that fills your kitchen with delicious aromas and brings everyone to the table. Whether you’re a slow cooker pro or just looking for a fuss-free weeknight dinner, this recipe delivers big flavor with minimal effort.
Ingredients You’ll Need
What I absolutely love about Crockpot Creamy Chicken and Potato Soup is how a handful of everyday ingredients come together to create something unforgettable. Every component plays its part, building layers of flavor, heartiness, and that irresistible creamy texture.
- Boneless, skinless chicken breasts (1 1/2 pounds): These become ultra-tender in the slow cooker and provide plenty of protein.
- Diced potatoes (4 cups, about 2 medium): They simmer into soft, pillowy bites that help thicken the soup naturally.
- Diced carrots (1 cup): For sweetness, color, and a boost of nutrition.
- Diced celery (1 cup): Adds a subtle savory note and classic soup texture.
- Chopped onion (1 medium): The flavor base that makes every bite more savory.
- Minced garlic (3 cloves): Brings gentle aromatic warmth to the broth.
- Low-sodium chicken broth (4 cups): Keeps things flavorful without over-salting.
- Dried thyme (1 teaspoon): Earthy and fragrant, it’s the ultimate comfort herb.
- Dried rosemary (1/2 teaspoon): A little goes a long way for a lovely woodland hint.
- Salt (1/2 teaspoon): Balances and enhances all the flavors.
- Black pepper (1/4 teaspoon): Adds a gentle kick without overpowering the soup.
- Bay leaf (1): Infuses the soup with subtle depth—just remember to fish it out before serving!
- Heavy cream (1 cup): This is what makes the soup decadently creamy and rich.
- Sour cream (1/2 cup): Adds tang and silkiness that takes the soup over the top.
- All-purpose flour (2 tablespoons): Whisked into the cream for thickening without lumps.
- Shredded cheddar cheese (1 cup, optional): Stirred in for extra creaminess and flavor—totally indulgent!
- Chopped parsley (for garnish): A sprinkle of fresh green makes every bowl look and taste brighter.
How to Make Crockpot Creamy Chicken and Potato Soup
Step 1: Load Up the Crockpot
Start by layering the chicken breasts, diced potatoes, carrots, celery, onion, and garlic into your slow cooker. Pour the chicken broth over everything, then sprinkle in the thyme, rosemary, salt, pepper, and toss in the bay leaf. Give it a gentle stir so the flavors start mingling right away.
Step 2: Let It Simmer
Cover your slow cooker and set it to low for 6–7 hours or high for 3–4 hours. As the hours pass, the chicken becomes tender and the veggies soak up all those savory flavors. Your kitchen will smell incredible, and you don’t have to babysit a thing.
Step 3: Shred the Chicken
Once everything is perfectly cooked, carefully remove the chicken breasts and shred them with two forks. This is when the soup starts to look hearty and homey. Return the shredded chicken to the pot and give it a stir—it’ll soak up all that creamy goodness.
Step 4: Make It Creamy
In a small bowl, whisk together the heavy cream and flour until smooth. This step is key for creating that dreamy, thick texture. Pour the mixture into your soup, add the sour cream, and stir until everything is beautifully combined. If you’re feeling decadent, now’s the time to toss in the shredded cheddar cheese and let it melt right in.
Step 5: Final Touches
Remove the bay leaf so no one gets a surprise in their bowl! Ladle the Crockpot Creamy Chicken and Potato Soup into bowls and finish each serving with a sprinkle of fresh parsley for color and freshness.
How to Serve Crockpot Creamy Chicken and Potato Soup
Garnishes
A little garnish goes a long way in making this soup feel special. Fresh chopped parsley adds a pop of color and a hint of herbal brightness. For something extra, try a pinch of cracked black pepper, a swirl of cream, or even a handful of crunchy croutons on top.
Side Dishes
Serve your Crockpot Creamy Chicken and Potato Soup with thick slices of crusty bread, warm biscuits, or a simple green salad to balance the richness. The soup is filling on its own, but these sides turn it into a true feast—perfect for sharing with family or friends.
Creative Ways to Present
For a fun twist, ladle the soup into hollowed-out bread bowls or serve it in small mugs for a cozy appetizer at a gathering. Add a sprinkle of extra cheese or some crispy bacon bits on top for an irresistible finish that guests will love.
Make Ahead and Storage
Storing Leftovers
Any leftover Crockpot Creamy Chicken and Potato Soup can be cooled and stored in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so it’s just as delicious (if not more!) the next day.
Freezing
This soup freezes well, though the texture may be slightly less creamy after thawing. Let the soup cool completely, then portion it into freezer-safe containers. Freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. If it’s too thick, add a splash of chicken broth or milk to bring back the creamy consistency. You can also microwave individual portions, stirring every minute for even heating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work beautifully in this recipe and add even more flavor and tenderness to the Crockpot Creamy Chicken and Potato Soup. Just trim any excess fat before adding to the slow cooker.
What kind of potatoes work best?
Yukon Gold potatoes are my favorite for this soup, as they hold their shape and have a buttery texture. Russet or red potatoes also work, so use what you have on hand!
Is it possible to make this soup dairy-free?
Yes, you can substitute canned coconut milk or a plain, unsweetened non-dairy creamer for the heavy cream, and use a plant-based sour cream. Just keep in mind that the flavor and texture will be a bit different—but still delicious!
How do I make it gluten-free?
Swap the all-purpose flour for a gluten-free flour blend, or use cornstarch mixed with a little water as a thickener. The rest of the ingredients are naturally gluten-friendly, so it’s an easy adjustment.
Can I prep Crockpot Creamy Chicken and Potato Soup ahead of time?
You sure can! Assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, just pop it into the slow cooker and start cooking. It’s a lifesaver on busy days.
Final Thoughts
If you’re searching for a recipe that brings pure comfort and joy to your table, this Crockpot Creamy Chicken and Potato Soup is the answer. It’s a guaranteed crowd-pleaser that’s easy enough for a weeknight, yet special enough to share with loved ones. Give it a try—you might just find yourself making it on repeat all season long!
Print
Crockpot Creamy Chicken and Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Crockpot Creamy Chicken and Potato Soup is a comforting, hearty meal perfect for chilly days. Tender chicken breasts slow-cooked with potatoes, carrots, celery, and aromatic herbs create a flavorful base. A creamy blend of heavy cream and sour cream enriches the soup, while optional cheddar cheese adds a delightful cheesy twist. Easy to prepare and warming to the soul, this soup is ideal for busy days and makes great leftovers.
Ingredients
Soup Base
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups diced potatoes (about 2 medium potatoes)
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Creamy Mixture
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
Optional
- 1 cup shredded cheddar cheese
- Chopped parsley for garnish
Instructions
- Combine Ingredients: Place chicken breasts, diced potatoes, carrots, celery, chopped onion, minced garlic, low-sodium chicken broth, dried thyme, dried rosemary, salt, black pepper, and bay leaf in the slow cooker. Ensure ingredients are evenly distributed.
- Slow Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and vegetables are tender. The slow cooking melds flavors and tenderizes the chicken and vegetables.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Prepare Cream Mixture: In a small bowl, whisk together the flour and heavy cream until smooth to ensure no lumps remain.
- Thicken Soup: Stir the cream and flour mixture into the slow cooker soup. This will thicken the broth and add creaminess.
- Add Sour Cream: Mix in the sour cream until fully combined to enhance richness and provide a tangy balance to the soup.
- Incorporate Cheese (Optional): If desired, add shredded cheddar cheese and stir until melted to add depth and a cheesy flavor.
- Finish and Serve: Remove the bay leaf before serving. Garnish with freshly chopped parsley for a pop of color and freshness. Serve hot, optionally with crusty bread.
Notes
- For a lighter version, substitute half-and-half for heavy cream and omit the cheese.
- This soup can be prepared ahead and stored in the refrigerator or freezer. Reheat gently on the stove to preserve texture.
- Serve with crusty bread or rolls for a complete, satisfying meal.
- Use gluten-free flour to make the soup gluten-friendly.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
