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Crockpot Creamy Chicken and Potato Soup

A creamy, dreamy soup filled with tender chicken and hearty potatoes, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast, diced
  • 4 medium Potatoes, chopped Use Yukon Gold for creaminess or Russets for fluffiness.
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced Toast beforehand for added richness.
  • 4 cups Chicken broth
  • 1 cup Heavy cream Adjust for desired creaminess.
  • 1 tsp Salt Season to taste.
  • 1 tsp Pepper Season to taste.
Optional Toppings
  • 4 slices Bacon, cooked and crumbled Adds crunch and flavor.
  • 1 cup Shredded cheese For extra richness.
  • 1 cup Sour cream Optional, for added creaminess.
For Serving
  • 1 loaf Bread Crusty is best.
  • 1 large Salad To balance out the creaminess.

Method
 

Preparation
  1. In the crockpot, combine diced chicken, chopped potatoes, diced onion, minced garlic, chicken broth, salt, and pepper.
  2. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and potatoes are tender.
  3. Stir in the heavy cream about 30 minutes before serving for a luscious texture.
Serving
  1. Serve hot, topped with crispy bacon, shredded cheese, and sour cream if desired.
  2. Pair with warm bread or a fresh salad for a complete meal.

Notes

This soup keeps well in the fridge for 3-4 days or in the freezer for up to 3 months. Reheat gently. For variations, substitute chicken with chickpeas for a vegan version or add spices for more flavor.