why make this recipe
Crockpot Creamy Chicken and Potato Soup is a comforting dish that warms you up from the inside out. It’s perfect for busy days since you can let it cook while you go about your activities. The combination of tender chicken, hearty potatoes, and creamy texture makes it a family favorite. Plus, it’s easy to customize with your favorite toppings!
how to make Crockpot Creamy Chicken and Potato Soup
Ingredients :
- chicken breasts
- potatoes
- onion
- garlic
- chicken broth
- heavy cream or cream of chicken soup
- salt
- pepper
- crispy bacon (optional)
- shredded cheese (optional)
- sour cream (optional)
Directions :
- Place the chicken breasts, diced potatoes, chopped onion, minced garlic, and chicken broth in the crockpot.
- Season with salt and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Once done, shred the chicken in the crockpot.
- Stir in the heavy cream or cream of chicken soup to make the soup creamy.
- If desired, top with crispy bacon, shredded cheese, or a dollop of sour cream before serving.
- Serve hot with warm bread or a fresh salad.
how to serve Crockpot Creamy Chicken and Potato Soup
Serve this delicious soup hot, allowing each person to add their favorite toppings like crispy bacon, shredded cheese, or sour cream. It pairs wonderfully with warm bread or a simple salad to round out the meal.
how to store Crockpot Creamy Chicken and Potato Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until hot. If the soup thickens in the fridge, you can add a splash of chicken broth when reheating to reach your desired consistency.
tips to make Crockpot Creamy Chicken and Potato Soup
- For extra flavor, sauté the onions and garlic in a little olive oil before adding them to the crockpot.
- Feel free to add other veggies, like carrots or celery, for added nutrition.
- Make it even creamier by adding a bit more heavy cream or using cream cheese.
MEAL PREP & MAKE-AHEAD TIPS
CROCKPOT CREAMY CHICKEN AND POTATO SOUP IS PERFECT FOR MEAL PREP BECAUSE IT REHEATS BEAUTIFULLY AND THE FLAVORS GET EVEN BETTER THE NEXT DAY. YOU CAN COOK A FULL BATCH, LET IT COOL, AND PORTION IT INTO INDIVIDUAL CONTAINERS FOR EASY LUNCHES OR QUICK DINNERS. IF YOU KNOW YOU’LL BE REHEATING LATER, YOU CAN COOK THE SOUP AS DIRECTED BUT ADD THE HEAVY CREAM AT THE VERY END OR EVEN AFTER REHEATING TO KEEP THE TEXTURE EXTRA SMOOTH AND CREAMY. THIS SOUP ALSO FREEZES WELL IF YOU USE HEAVY CREAM INSTEAD OF CREAM OF CHICKEN SOUP, MAKING IT A GREAT OPTION FOR STOCKING THE FREEZER WITH COZY, READY-TO-GO MEALS.
variation (if any)
You can make this soup using other proteins like turkey or even tofu for a vegetarian option. Switching out the potatoes for sweet potatoes can give it a different flavor, and using different broths can change the taste as well.
FAQs
CAN I USE FROZEN CHICKEN BREASTS?
YES, YOU CAN USE FROZEN CHICKEN BREASTS, BUT YOU WILL LIKELY NEED TO ADD EXTRA COOKING TIME. PLAN ON ADDING ABOUT 1–2 HOURS ON LOW, AND MAKE SURE THE CHICKEN REACHES AN INTERNAL TEMPERATURE OF 165°F (75°C) BEFORE SHREDDING. IF YOU’RE USING FROZEN CHICKEN, AVOID ADDING THE DAIRY (HEAVY CREAM OR CREAM OF CHICKEN SOUP) UNTIL THE END SO THE SOUP HEATS EVENLY AND THE DAIRY DOESN’T OVERCOOK.CAN I MAKE THIS SOUP ON THE STOVETOP?
YES, THIS RECIPE ADAPTS WELL TO THE STOVETOP. ADD THE CHICKEN, POTATOES, ONION, GARLIC, AND CHICKEN BROTH TO A LARGE POT, THEN SIMMER OVER MEDIUM-LOW HEAT FOR ABOUT 30–40 MINUTES, OR UNTIL THE POTATOES ARE TENDER AND THE CHICKEN IS COOKED THROUGH. SHRED THE CHICKEN DIRECTLY IN THE POT, STIR IN THE HEAVY CREAM OR CREAM OF CHICKEN SOUP, AND LET IT SIMMER FOR A FEW MORE MINUTES UNTIL THE SOUP IS CREAMY AND WELL HEATED.IS THIS SOUP GLUTEN-FREE?
YES, IT CAN BE GLUTEN-FREE, BUT IT DEPENDS ON THE INGREDIENTS YOU USE. IF YOU USE HEAVY CREAM INSTEAD OF CREAM OF CHICKEN SOUP AND CHOOSE A CERTIFIED GLUTEN-FREE CHICKEN BROTH, THE BASE OF THE SOUP IS NATURALLY GLUTEN-FREE. IF YOU PREFER USING CREAM OF CHICKEN SOUP, MAKE SURE TO SELECT A GLUTEN-FREE VERSION, AND ALWAYS DOUBLE-CHECK LABELS FOR HIDDEN SOURCES OF GLUTEN.
Crockpot Creamy Chicken and Potato Soup
Ingredients
Main Ingredients
- 1 lb chicken breasts Use boneless, skinless chicken breasts.
- 4 medium potatoes Diced, use any variety.
- 1 medium onion Chopped.
- 3 cloves garlic Minced.
- 4 cups chicken broth Low sodium preferred.
Cream and Seasoning
- 1 cup heavy cream Alternatively, use cream of chicken soup.
- 1 tsp salt To taste.
- 1/2 tsp pepper To taste.
Optional Toppings
- 1 cup crispy bacon Cooked and crumbled.
- 1 cup shredded cheese Any type.
- 1/2 cup sour cream For serving.
Instructions
Cooking
- Place the chicken breasts, diced potatoes, chopped onion, minced garlic, and chicken broth in the crockpot.
- Season with salt and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Once done, shred the chicken in the crockpot.
- Stir in the heavy cream or cream of chicken soup to make the soup creamy.
- If desired, top with crispy bacon, shredded cheese, or a dollop of sour cream before serving.