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

Scale

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

Cook Mode Prevent your screen from going dark

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