Crockpot Creamy Chicken Potato Soup Recipe Easy Comfort Meal

Posted on October 8, 2025

crockpot creamy chicken potato soup - featured image

The first time I made crockpot creamy chicken and potato soup, it was a chilly fall afternoon, and honestly, I just wanted something warm to fill my kitchen with that cozy, homey aroma. The result? Pure magic. This soup is like a big, comforting hug in a bowl—rich, creamy, and packed with tender chicken and hearty potatoes. Whether you’re looking for an easy weeknight dinner or a dish to impress your family, this recipe delivers every single time. Trust me, once you try it, you’ll be coming back for seconds—and thirds!

What makes this recipe even better is that it’s practically no-fuss, thanks to the crockpot. You toss everything in, let it simmer away, and by the time you’re ready to eat, you’ve got a bowl of perfection waiting for you. Plus, it’s a crowd-pleaser that even picky eaters love. Let’s dive into the details so you can make this irresistible crockpot creamy chicken and potato soup for yourself!

Why You’ll Love This Recipe

There’s something undeniably comforting about a bowl of creamy soup, and this recipe ticks all the boxes. Here’s why you’ll fall head over heels for it:

Effortless Cooking: The crockpot does all the heavy lifting, so you can go about your day without hovering over the stove.
Simple Ingredients: Made with pantry staples and fresh produce, this soup doesn’t require anything fancy.
Perfect for Any Occasion: Whether it’s a lazy Sunday lunch or a cozy family dinner, this soup fits right in.
Unbelievably Creamy: The combination of tender potatoes, juicy chicken, and a velvety broth is pure indulgence.
Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week—it reheats beautifully!
Customizable: You can tweak it to fit your dietary needs or flavor preferences, making it versatile and adaptable.

This isn’t just a soup—it’s comfort food at its finest. One spoonful, and you’ll understand why it’s a favorite in my kitchen.

Ingredients You Will Need

This crockpot creamy chicken and potato soup recipe uses simple, wholesome ingredients to deliver bold flavors and a rich, creamy texture. Here’s what you’ll need:

Chicken: Boneless, skinless chicken breasts or thighs (both work beautifully).
Potatoes: Russet or Yukon Gold, peeled and diced into bite-sized chunks.
Carrots: Sliced into thin rounds for sweetness and texture.
Celery: Chopped for a subtle crunch and flavor boost.
Onion: Finely diced for depth of flavor.
Garlic: Minced or pressed—because garlic makes everything better.
Chicken Broth: Use a good-quality broth for the best flavor.
Heavy Cream: To create the creamy base (you can substitute half-and-half for a lighter option).
Flour: For thickening the soup; you can use gluten-free flour if needed.
Butter: Adds richness and helps with the roux.
Salt and Pepper: Season to taste.
Herbs: Fresh thyme or parsley for garnish (optional but highly recommended).

If you’re missing an ingredient, don’t worry—there are plenty of substitutions and adaptations to explore later in this post.

Equipment Needed

You don’t need a lot of fancy tools for this recipe, but a few basics will make the process even easier:

Crockpot: Any slow cooker will work; I use a 6-quart size.
Cutting Board: For prepping veggies and chicken.
Sharp Knife: A good-quality knife makes chopping faster and safer.
Whisk: Essential for making the creamy broth smooth and lump-free.
Small Saucepan: To prepare the roux before adding it to the crockpot.

If you don’t own a crockpot yet, they’re worth the investment—budget-friendly options work just as well as high-end models!

Preparation Method

Start by prepping your ingredients: peel and dice the potatoes, slice the carrots, chop the celery, dice the onion, and mince the garlic.
Place the chicken breasts in the bottom of your crockpot. Add the potatoes, carrots, celery, onion, and garlic on top.
Pour the chicken broth over the ingredients, ensuring everything is submerged. Add a pinch of salt and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
Slowly whisk in the heavy cream, ensuring no lumps form. Cook for another minute until the mixture thickens slightly.
Pour the creamy mixture into the crockpot and stir to combine. Let it cook for an additional 15-20 minutes to blend flavors.
Taste and adjust seasoning if needed. Garnish with fresh thyme or parsley before serving.

Pro tip: If your soup is too thick, add a splash of chicken broth to thin it out to your desired consistency.

Cooking Tips & Techniques

Here are some tips to ensure your crockpot creamy chicken and potato soup turns out perfectly every time:

Use Fresh Ingredients: Fresh veggies and good-quality chicken broth make a huge difference in flavor.
Dice Potatoes Evenly: Try to cut the potatoes into uniform pieces so they cook evenly.
Don’t Skip the Roux: The butter-flour mixture adds richness and helps thicken the soup beautifully.
Season Gradually: Taste as you go and adjust salt and pepper to suit your preferences.
Shred Chicken Carefully: Use forks or a mixer for quick shredding—just don’t overdo it!

Remember, patience is key when using a crockpot. Let the flavors meld together for the best results!

Variations & Adaptations

Want to switch things up? Here are some fun variations to try:

Low-Carb Version: Swap potatoes for cauliflower florets for a keto-friendly option.
Vegetarian Adaptation: Replace chicken with white beans or chickpeas and use vegetable broth instead.
Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a kick.
Dairy-Free Option: Use coconut milk instead of heavy cream for a creamy, dairy-free alternative.
Seasonal Veggies: Add fresh corn in summer or butternut squash in fall for extra flavor.

Experimenting with this recipe is half the fun—make it your own!

Serving & Storage Suggestions

This soup is best enjoyed hot, straight from the crockpot, but here are some serving ideas:

Serving Temperature: Serve warm, garnished with fresh herbs and a sprinkle of grated cheese.
Pairings: Serve with crusty bread, a side salad, or even a grilled cheese sandwich for a hearty meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge.
Reheating: Warm in the microwave or on the stovetop, adding a splash of broth if it’s too thick.

Pro tip: This soup tastes even better the next day as the flavors deepen!

Nutritional Information & Benefits

Here’s what you can expect in terms of nutrition (per serving):

Calories: Approximately 350
Protein: 25g
Carbohydrates: 30g
Fat: 15g

With wholesome ingredients like chicken and vegetables, this soup is a great source of protein, vitamins, and fiber. Plus, it’s gluten-free if you use the right flour substitute!

Conclusion

This crockpot creamy chicken and potato soup recipe is everything you want in a comfort meal—easy, flavorful, and downright satisfying. It’s a dish you’ll want to make again and again, whether for a quick family dinner or a cozy night in. I love how adaptable it is, and the fact that it practically cooks itself is just the cherry on top.

Give this recipe a try and let me know what you think! I’d love to hear your variations or see pictures of your creations. Leave a comment or share your thoughts below. Happy cooking!

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to add extra cooking time to ensure it’s fully cooked.

Can I make this soup without cream?

Absolutely! You can substitute cream with whole milk or a non-dairy alternative like coconut milk.

What’s the best type of potato for this soup?

Russet potatoes work best for a creamy texture, but Yukon Golds are a great alternative for added buttery flavor.

Can I cook this on high instead of low?

Yes, cooking on high for 3-4 hours works perfectly if you’re short on time.

How do I thicken the soup without flour?

You can blend a portion of the soup with an immersion blender or add mashed potatoes to achieve a thicker consistency.