Description
A luxuriously comforting and incredibly easy soup, perfect for busy weeknights. This Crockpot Creamy Chicken and Potato Soup is packed with tender chicken, soft potatoes, and a rich, velvety broth.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium)
- 2 lbs Yukon Gold or red potatoes, peeled and diced into 1-inch cubes
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley or chives, for garnish (optional)
Instructions
- Prep Ingredients: Dice potatoes, carrots, celery, and onion.
- Combine in Crockpot: Place chicken at the bottom of the slow cooker. Layer diced potatoes, carrots, celery, and onion on top. Pour in chicken broth. Sprinkle with garlic powder, onion powder, dried thyme, salt, and pepper. Stir gently.
- Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken shreds easily and potatoes are tender.
- Shred Chicken: Carefully remove chicken from the Crockpot and shred using two forks.
- Add Creaminess: Add softened cream cheese and heavy cream to the soup in the Crockpot. Stir until cream cheese is fully melted and incorporated.
- Finish & Serve: Return shredded chicken to the pot. Stir to combine. Taste and adjust seasonings. Heat for another 15-20 minutes on HIGH before serving. Garnish with fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)