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
Scale
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
