There’s just something magical about a bowl of Crockpot Creamy Chicken and Potato Soup. It’s warm, filling, and the kind of recipe that makes your kitchen smell like love simmering all day long. If you’re a busy mom like me (with three little ones who can inhale soup like it’s going out of style), this is one of those “set it and forget it” meals that actually feels like a hug in a bowl.
I’ve been making variations of chicken and potato soup since before motherhood, but the crockpot version? Game changer. It’s hearty enough for my husband, gentle enough for picky eaters, and comforting enough for grandma’s approval.
Table of Contents
Why You’ll Love This Crockpot Creamy Chicken and Potato Soup
- Hands-off cooking: Toss it in the crockpot and walk away.
- Family-friendly: Mild flavors with just enough seasoning to keep it interesting.
- Comfort food classic: Chicken, potatoes, and cream—what’s not to love?
- Budget-friendly: Pantry staples meet weeknight dinner.
- Freezer-friendly: Make a big batch and save some for those “I forgot to plan dinner” nights.
What Does Crockpot Creamy Chicken and Potato Soup Taste Like?
Think tender chicken, melt-in-your-mouth potatoes, and a velvety broth with a hint of smoky paprika. It’s rich but not heavy, savory with a touch of sweetness from the carrots, and downright irresistible with a sprinkle of parsley on top.
Ingredients You’ll Need for Crockpot Creamy Chicken and Potato Soup
When it comes to making a truly comforting bowl of Crockpot Creamy Chicken and Potato Soup, the magic is in the simple, wholesome ingredients. These are everyday staples you probably already have in your kitchen, but together they create something downright cozy and delicious. Here’s what you’ll need:
- Chicken: Boneless, skinless chicken breasts or thighs (about 1 ½ lbs). Thighs bring extra tenderness and richness, while breasts keep it lean—pick whichever your family prefers.
- Chicken broth: Six cups of good-quality chicken broth build the flavorful base. If you’ve ever made your own homemade broth, this is the perfect time to use it.
- Potatoes: Two cups of diced potatoes give this soup its hearty, filling texture. Yukon golds or russets work beautifully because they hold up well in the slow cooking process.
- Carrots: One cup of carrots adds natural sweetness and a pop of color. Slice them evenly so they cook at the same rate as the potatoes.
- Celery: One cup diced. Celery adds that classic depth of flavor you expect in any great chicken soup.
- Onion: Half a cup, diced. Onion provides the savory backbone that ties everything together.
- Garlic: Three cloves, minced. Garlic adds warmth and complexity—don’t skip it!
- Heavy cream: One cup stirred in at the end for that silky, creamy finish. You can substitute with half-and-half or even coconut milk for a dairy-free twist.
- All-purpose flour (or cornstarch): Two tablespoons to help thicken the broth into a luscious, spoon-coating soup.
- Herbs and spices: A teaspoon of dried thyme, half a teaspoon of smoked paprika, plus salt and black pepper. The thyme adds herbal notes while the paprika lends a hint of smokiness that keeps the flavor from being one-dimensional.
- Fresh parsley: A quarter cup, chopped, for garnish. It’s optional, but that fresh green on top really brightens the bowl.
💡 If you love experimenting with comforting flavors, you might also enjoy my Creamy Lentil Chowder—it has a similar velvety texture but swaps chicken for protein-packed lentils.
Together, these ingredients make the kind of soup that tastes like it’s been simmering in grandma’s kitchen all day. And the best part? Thanks to your crockpot, you get that same homemade flavor with hardly any effort.
How to Make Crockpot Creamy Chicken and Potato Soup
Making Crockpot Creamy Chicken and Potato Soup couldn’t be easier. It’s truly a set-it-and-forget-it kind of recipe that works beautifully for busy weeknights, cozy weekends, or when you simply don’t want to fuss over the stove. Here’s exactly how to make it, step by step:
Step 1: Layer the Base Ingredients
Begin by placing your chicken breasts or thighs directly into the crockpot. Pour in the chicken broth, then add the diced potatoes, carrots, celery, onion, and garlic. Sprinkle in the dried thyme, smoked paprika, salt, and black pepper. Give everything a good stir so the seasonings are evenly distributed.
👉 Pro tip: If you’re looking for another slow-cooked classic with bold flavors, you’ll love my Crockpot Chili with Ground Beef and Beans. It’s another one-pot wonder that delivers maximum comfort with minimal work.
Step 2: Slow Cook Until Tender
Cover the crockpot and cook the soup on low for 6–7 hours or high for 3–4 hours. During this time, the chicken will become tender enough to shred, and the vegetables will soften beautifully. This slow simmering process infuses every spoonful with rich, homemade flavor.
Step 3: Shred the Chicken
Once the chicken is fully cooked and tender, carefully remove it from the crockpot. Place it on a cutting board or plate, and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the crockpot, stirring it back into the broth and veggies. This ensures every bite of soup has that delicious chicken flavor and texture.
Step 4: Thicken the Broth
In a small mixing bowl, whisk together the heavy cream and flour (or cornstarch if you’re keeping things gluten-free). Slowly stir this mixture into the crockpot. Continue cooking on high for 20–30 minutes, or until the soup thickens to that irresistible creamy consistency that makes this recipe such a crowd-pleaser.
👉 If you enjoy creamy soups like this one, my Broccoli Cheddar Soup with Shells is another must-try recipe—it’s cheesy, hearty, and perfect for cozy nights.
Step 5: Garnish and Serve
When the soup is creamy and everything is cooked through, it’s ready to serve! Ladle generous portions into bowls, sprinkle with fresh parsley for color and freshness, and, if you’d like, add a dusting of extra paprika or cracked black pepper on top. Pair it with warm biscuits, crusty bread, or even crackers for the ultimate comfort meal.
Tips and Tricks for Perfect Crockpot Creamy Chicken and Potato Soup
- Don’t rush the cook time. Low and slow brings out the best flavor.
- Go gluten-free. Cornstarch works just as well as flour for thickening.
- Cut veggies evenly. That way, they cook at the same pace.
- Swap the protein. Turkey or even rotisserie chicken can work in a pinch.
- Add a little cheese. Stir in shredded cheddar right before serving for extra indulgence.
(Pro tip: If your soup looks a little thin, don’t panic—it thickens beautifully once it rests for a few minutes.)
Storage for Crockpot Creamy Chicken and Potato Soup
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat, adding a splash of broth or cream if it gets too thick.
FAQs
Can I use frozen chicken?
Yes, but you’ll need to increase the cooking time by about an hour.
Can I make this dairy-free?
Swap the heavy cream for canned coconut milk—it’ll be just as creamy with a subtle sweetness.
Can I add more veggies?
Absolutely. Corn, peas, or spinach make great add-ins.
Conclusion
When life gets busy (and trust me, with three kids, it often does), this Crockpot Creamy Chicken and Potato Soup is a recipe you’ll come back to again and again. It’s warm, comforting, and full of flavor—perfect for cozy family dinners or lazy Sunday afternoons.
If you try it, I’d love to hear how your family enjoyed it—leave a comment, give it a rating, or tag me on social media. Now grab that crockpot and let’s get cooking!
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Print
Crockpot Creamy Chicken and Potato Soup: Family Favorite Comfort Food
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6.5 hours
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This hearty soup is the definition of comfort food, combining tender chicken, creamy potatoes, and a rich, flavorful broth. Perfect for chilly nights or anytime you need a warm, satisfying bowl.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 cup heavy cream
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
1. Add chicken, chicken broth, potatoes, carrots, celery, onion, garlic, thyme, smoked paprika, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and vegetables are soft.
3. Remove the chicken, shred it with two forks, and return it to the crockpot.
4. In a small bowl, whisk together heavy cream and flour (or cornstarch). Stir the mixture into the soup.
5. Cook on high for an additional 20–30 minutes until the soup thickens.
6. Ladle into bowls and garnish with chopped parsley if desired. Serve warm with biscuits or crackers.
Notes
To make this soup gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
For a lighter version, swap heavy cream with half-and-half or coconut milk.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Perfect for meal prep and cozy fall or winter dinners.
