Crockpot Creamy Chicken and Potato Soup
A rich, creamy soup featuring tender chicken and buttery potatoes, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken (diced) Use thighs for moisture or breasts for a leaner dish.
- 4 cups Potatoes (diced) Yukon Golds are preferred for their buttery flavor, but Russets work too.
- 4 cups Chicken broth Low-sodium or homemade is recommended for better flavor control.
- 1 cup Heavy cream For a lighter version, you can use half-and-half.
- 1 medium Onion (chopped) Yellow or sweet onions are best.
- 4 cloves Garlic (minced) Fresh is ideal; jarred can be a substitute.
- to taste none Salt
- to taste none Pepper
Optional Toppings
- 1 cup Crispy bacon Adds a crunchy texture and savory flavor.
- 1 cup Shredded cheese Cheddar or gouda recommended.
- 1/2 cup Sour cream For added creaminess and tang.
Instructions
Preparation
- In your crockpot, layer the diced potatoes, chopped onion, minced garlic, and diced chicken, making sure those layers are well-distributed.
- Pour the chicken broth over the ingredients and season generously with salt and pepper.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken reaches 165°F.
- Remove the chicken and shred it using two forks directly in the pot for extra flavor.
Finishing
- Add the heavy cream, stir, and let it cook for an additional 30 minutes.
- Ladle the soup into bowls and top with crispy bacon, shredded cheese, and a dollop of sour cream.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For long-term storage, freeze in portions.