Description
This incredibly comforting Crockpot Creamy Chicken and Potato Soup is a true family favorite, delivering creamy texture and rich flavor with minimal effort. It’s the perfect one-pot wonder for busy weeknights, promising perfectly tender chicken and potatoes every time.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 2 lbs Russet potatoes, peeled and cubed (approx. 1-inch)
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp poultry seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1.5 cups heavy cream (or whipping cream)
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- 1. Prep Your Ingredients: Dice the onion, celery, and carrots. Peel and cube the potatoes. Pat the chicken dry.
- 2. Combine and Cook: Place diced vegetables and cubed potatoes in the crockpot. Add chicken on top. Pour in chicken broth, minced garlic, dried thyme, bay leaf, poultry seasoning, salt, and pepper. Stir gently. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is easily shreddable and potatoes are tender.
- 3. Shred Chicken & Thicken: Remove chicken, shred with two forks, and return to crockpot. In a small bowl, whisk cornstarch and cold water to form a slurry. Stir slurry into the soup. Cook on high for 15-20 minutes, stirring occasionally, until slightly thickened.
- 4. Add Cream & Serve: Reduce crockpot heat to ‘warm’ or turn off. Stir in heavy cream until fully incorporated. Taste and adjust seasonings. Remove bay leaf. Garnish with fresh parsley or chives and serve warm.
- Prep Time: 15 mins
- Cook Time: 6-8 hours (low) or 3-4 hours (high)