Crockpot Creamy Chicken and Potato Soup

Warm, hearty, and full of comforting flavors, this Crockpot Creamy Chicken and Potato Soup is a cozy dinner dream come true. Made with tender chunks of chicken, creamy potatoes, flavorful herbs, and a rich, velvety broth, this slow-cooked soup is incredibly easy to throw together—just set it and forget it!

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Why You’ll Love This Recipe
Dump-and-Go Convenience – Just toss everything into the crockpot.
Creamy & Hearty – Perfect for chilly nights and filling meals.
Family-Friendly – Loved by kids and adults alike.
Freezer-Friendly – Great for meal prep and leftovers.
Versatile – Add your favorite veggies or tweak the creaminess to your liking.

Ingredients You’ll Need

For the Soup Base:

• 1 ½ lbs boneless skinless chicken breasts or thighs
• 4 cups chicken broth
• 4 medium potatoes, peeled and diced (Yukon gold or russet)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried parsley
• ¼ tsp paprika (optional, for warmth)

For the Creamy Finish:

• 1 cup heavy cream (or half-and-half)
• 2 tbsp all-purpose flour (to thicken)
• ½ cup sour cream or plain Greek yogurt
• 1 tbsp butter (optional, for richness)

Toppings (Optional):

• Shredded cheddar cheese
• Crumbled turkey or beef bacon
• Fresh chives or parsley
• Croutons or oyster crackers

Tools You’ll Need
Crockpot or slow cooker (6-quart recommended)
Cutting board and knife
Measuring cups and spoons
Whisk or fork
Small bowl (for thickening flour and cream)

Step-by-Step Instructions

Step 1: Prep the Ingredients
Dice the potatoes, carrots, celery, and onion.
Place all vegetables into the crockpot along with the minced garlic.

Step 2: Add Chicken and Broth
Place chicken breasts or thighs on top of the vegetables.
Pour in chicken broth and add salt, pepper, thyme, parsley, and paprika.

Step 3: Cook in the Crockpot
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken and potatoes are tender.

Step 4: Shred the Chicken
Once cooked, remove chicken from the crockpot and shred using two forks.
Return the shredded chicken to the soup and stir.

Step 5: Add Creamy Ingredients
In a small bowl, whisk together the heavy cream and flour until smooth.
Stir the mixture into the soup, followed by the sour cream and butter (if using).
Cover and cook for another 15–20 minutes on high, or until the soup thickens slightly.

Step 6: Taste & Serve
Taste the soup and adjust seasoning if needed.
Ladle into bowls and top with cheese, herbs, or your favorite toppings.

Tips for the Best Creamy Chicken and Potato Soup
Use Yukon Gold Potatoes – They hold their shape and add creaminess.
Thighs or Breasts – Both work well; thighs stay extra tender.
Thicken as Needed – Use more flour or mash a few potatoes for thicker soup.
Add Veggies – Corn, peas, or green beans are great additions.
Make It Lighter – Use low-fat milk and Greek yogurt instead of cream and sour cream.

Serving Suggestions
With Crusty Bread – Great for dipping into the creamy broth.
Alongside a Green Salad – Adds balance and freshness.
With a Grilled Cheese – Classic comfort food pairing.
As a Starter – Perfect for a cozy three-course meal.
With Crackers or Biscuits – Crunchy or flaky sides are ideal.

How to Store & Reheat

Storing:
Refrigerate: Store in airtight containers for up to 4 days.

Freezing:
Let cool completely before freezing.
Store in freezer-safe containers for up to 2 months.
Note: The texture of potatoes and dairy may slightly change upon reheating, but it’s still delicious.

Reheating:
Stovetop: Heat over medium-low, stirring occasionally.
Microwave: Heat in short intervals, stirring in between, until warmed through.

Frequently Asked Questions

1. Can I use frozen chicken?
Yes—just make sure to cook on high for at least 4–5 hours or until fully cooked.

2. Can I make this dairy-free?
Use unsweetened almond milk or oat milk and skip the sour cream. Add more broth or use a plant-based cream alternative.

3. How can I make it thicker?
Mash some of the potatoes in the soup or add a slurry of flour and broth.

4. Can I cook this overnight?
Yes—set it on low and wake up to a ready-to-pack lunch or dinner base.

5. Can I make this in an Instant Pot?
Absolutely—use the “Soup” setting or cook on high pressure for 10 minutes, then natural release.

Final Thoughts
Crockpot Creamy Chicken and Potato Soup is a delicious, comforting meal that practically cooks itself. With minimal prep and loads of flavor, it’s the perfect soup to feed a family, warm up a chilly night, or stock your freezer with ready-to-go comfort food. Creamy, cozy, and completely satisfying—this recipe is bound to become a favorite.

Try it soon and watch it disappear bowl by bowl!

Preparation Time: 15 minutes
Cooking Time: 6–8 hours (low) or 3–4 hours (high)
Cuisine: American / Comfort Food

Nutritional Information (Per Serving, serves 6):
Calories: 360 | Protein: 28g | Carbohydrates: 25g | Fat: 18g | Fiber: 3g | Sodium: 570mg

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