There is nothing quite as comforting as a warm, hearty bowl of homemade soup, especially when it’s as rich and satisfying as this Crockpot Creamy Chicken and Potato Soup Recipe. With tender chunks of chicken, velvety potatoes, and a flavorful blend of fresh vegetables and herbs, this slow-cooked delight effortlessly fills your kitchen with inviting aromas and your belly with pure bliss. It’s the perfect dish for cozy evenings or when you want a nourishing, fuss-free meal that tastes like it was simmering all day.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures every spoonful of this soup delivers the perfect balance of flavors, textures, and colors. Each component plays an important role, from the creamy potatoes to the fragrant herbs and fresh baby spinach that adds a beautiful pop of green.
- Boneless skinless chicken breasts: Provide tender, lean protein that soaks up all the savory flavors.
- Diced russet potatoes: Give the soup a creamy body and hearty texture once cooked.
- Chopped onion: Adds sweetness and depth to the broth’s base.
- Sliced carrots: Bring natural sweetness and a splash of orange color.
- Sliced celery: Contributes a subtle earthy crunch and aroma.
- Minced garlic: Offers a warm, pungent note that brightens the entire dish.
- Chicken broth: Forms the flavorful liquid foundation that ties everything together.
- Dried thyme: Infuses the soup with a fragrant, herbal accent.
- Dried parsley: Adds a mild, fresh herbiness to complement other spices.
- Salt: Enhances all the flavors perfectly.
- Black pepper: Gives a subtle hint of heat and earthiness.
- Heavy cream: Lends luxurious creaminess to the soup’s texture.
- Cornstarch: Helps thicken the broth just enough for a luscious finish.
- Water: Used to make the cornstarch slurry for thickening.
- Baby spinach: Adds a fresh, green element that wilts beautifully into the creamy mix.
How to Make Crockpot Creamy Chicken and Potato Soup Recipe
Step 1: Combine Your Ingredients in the Crockpot
Start by placing the diced chicken breasts, potatoes, onion, carrots, celery, garlic, chicken broth, dried thyme, dried parsley, salt, and black pepper directly into your crockpot. This simple layering of ingredients is where the magic begins, allowing all those flavors to mingle slowly and develop their full potential.
Step 2: Slow Cook Until Tender
Cover your crockpot and let it cook on low for 6 to 7 hours or on high for 3 to 4 hours. Patience here rewards you with tender vegetables and perfectly cooked chicken, soaking up all the herbaceous, savory aromas.
Step 3: Shred the Chicken and Return to the Pot
Once cooking is complete, remove the chicken pieces and shred them with forks. Returning the shredded chicken to the crockpot ensures every bite has evenly distributed protein, making the soup more filling and flavorful.
Step 4: Prepare the Thickening Slurry
Mix the cornstarch with water to create a smooth slurry. Stir this mixture into the crockpot to start thickening the broth, giving the soup that irresistible creamy quality you crave.
Step 5: Add Heavy Cream and Spinach
Pour in the heavy cream and add the baby spinach leaves. Cover and cook for an additional 15 to 20 minutes until the soup thickens slightly and the spinach wilts into the creaminess, completing the rich mouthfeel and adding a lovely freshness.
Step 6: Final Seasoning Adjustments
Give it a taste and add any extra salt or pepper if needed. This final step lets you tailor the soup exactly to your liking before serving.
How to Serve Crockpot Creamy Chicken and Potato Soup Recipe
Garnishes
Some simple garnishes like a sprinkle of freshly chopped parsley, a crack of black pepper, or a dollop of sour cream can elevate your soup presentation and flavor. Crispy bacon bits or shredded cheese are excellent toppings for an indulgent touch.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or a crisp green salad. The bread is perfect for dipping and soaking up every last creamy spoonful, while a salad adds a refreshing contrast to the warm richness.
Creative Ways to Present
For a cozy dinner party or family meal, serve the soup in rustic bread bowls or in mason jars for a charming and casual look. You can also offer various topping bar options like extra cheddar, chives, or even some hot sauce for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crockpot Creamy Chicken and Potato Soup Recipe in airtight containers in the refrigerator for up to 3 days. This soup tastes even better the next day as the flavors continue to meld.
Freezing
You can freeze this soup for up to 3 months. For best results, freeze it before adding the cream and spinach, then stir them in freshly after thawing to preserve the soup’s texture and flavor.
Reheating
Gently reheat the soup over low heat on the stove, stirring frequently to prevent scorching. If needed, add a splash of broth or cream to loosen the texture back up for a perfect second serving.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon gold potatoes are a fantastic alternative, offering a creamier texture that blends beautifully into the soup, while red potatoes hold their shape well for chunkier bites.
Is it possible to make this soup dairy-free?
Yes, you can substitute heavy cream with coconut milk or a dairy-free creamer of your choice. Keep in mind that the flavor and texture might shift slightly, but it will still be delicious.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in corn, peas, or even some diced bell peppers to add more color, texture, and nutrition to your soup masterpiece.
What’s the best way to shred the chicken?
Using two forks is the classic method: hold the cooked chicken steady with one fork and pull it apart with the other. Alternatively, using a hand mixer for a few seconds can speed up the shredding process.
Can I make this soup on the stovetop instead of a crockpot?
Yes, you can simmer everything in a large pot over medium heat until the vegetables and chicken are tender. The slow cooker just makes it more hands-off and develops deeper flavors with gentle heat.
Final Thoughts
If you’re seeking a soul-warming meal that’s easy to make but packed with flavor, the Crockpot Creamy Chicken and Potato Soup Recipe is your new best friend. Trust me, once you try this cozy, creamy, and utterly satisfying soup, it’ll become a staple in your recipe rotation and a dish you’ll want to share with everyone you love.
Print
Crockpot Creamy Chicken and Potato Soup Recipe
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Crockpot Creamy Chicken and Potato Soup is a comforting, hearty dish perfect for cozy dinners. Tender chicken breasts are slow-cooked with diced russet potatoes, fresh vegetables, and aromatic herbs, then enriched with creamy heavy cream and fresh baby spinach. The soup is thickened with a cornstarch slurry to create a velvety texture, making it a satisfying meal that’s easy to prepare in your slow cooker.
Ingredients
Soup Ingredients
- 2 boneless skinless chicken breasts
- 3 large russet potatoes, diced
- 1 medium onion, chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Finishing Ingredients
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups baby spinach
Instructions
- Prepare and Add Ingredients: Place the diced chicken breasts, russet potatoes, chopped onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, dried parsley, salt, and black pepper into the crockpot. This combination provides a rich and flavorful base for the soup.
- Slow Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the vegetables are tender and the chicken is fully cooked through, ensuring all elements meld together beautifully.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the soup to evenly distribute protein throughout the dish.
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the soup without altering its flavor.
- Thicken the Soup and Add Cream and Spinach: Stir the cornstarch slurry into the crockpot soup followed by the heavy cream and baby spinach. Cover and cook for an additional 15 to 20 minutes until the soup thickens slightly and the spinach wilts, creating a creamy, vibrant finish.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt or pepper as desired. Serve hot, garnished if preferred, for a hearty and delicious meal.
Notes
- For extra richness, stir in a small amount of cream cheese at the end of cooking.
- Yukon Gold potatoes can replace russets for a creamier texture.
- Add cooked bacon on top for extra flavor and texture contrast.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
