Crock Pot Chicken Potato Soup

This Crock Pot Chicken Potato Soup is a hearty and creamy recipe, which includes russet potatoes and boneless chicken breast. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Crock Pot Chicken Potato Soup Ingredients

• 4 slices bacon, chopped (can use turkey bacon)
• 1 large onion, peeled and chopped
• 3 cloves garlic, minced
• 3 pounds russet potatoes, peeled and sliced thin
• 1 1/2 pounds boneless skinless chicken breast
• 2 cups sliced carrots
• 2 cups sliced celery
• 8 cups chicken broth
• 2 teaspoons dried thyme
• 1/3 cup fresh chopped parsley
• Salt and pepper to taste

How To Make Crock Pot Chicken Potato Soup

1. Cook bacon and aromatics: In a skillet over medium heat, cook chopped bacon until browned. Add onions and garlic, sauté for 3–4 minutes to soften. Transfer mixture to the slow cooker.
2. Layer chicken and vegetables: Place chicken breasts on top of the onion mixture. Add potatoes, carrots, celery, broth, thyme, salt, and pepper.
3. Slow cook: Cover and cook on low for 8–12 hours. Check the chicken around 7 hours—remove and refrigerate once cooked through to prevent overcooking.
4. Break up the potatoes: Once potatoes are very soft, stir vigorously to help them break down and thicken the soup. For a creamier texture, use an immersion blender or puree part of the soup in a blender.
5. Shred and return chicken: Shred or chop the cooked chicken and return it to the soup. Stir in fresh parsley and serve warm with optional toppings like shredded cheese.

Recipe Tips

• Can I make this dairy-free?
  Yes! This soup is naturally dairy-free unless you add cheese at the end.
• How to make it thicker:
  Blend a portion of the soup or mash the potatoes slightly after cooking to create a thicker consistency.
• What’s the best potato for this soup?
  Russet potatoes break down easily and help thicken the broth, making them perfect here.
• Can I add cream?
  Sure! Stir in 1/2 to 1 cup of heavy cream or half-and-half at the end for extra richness.
• Can I use pre-cooked chicken?
  Yes, add shredded cooked chicken in the last 30–60 minutes of cooking.

What To Serve With Chicken Potato Soup

This creamy soup is filling but pairs well with:

• Warm dinner rolls or garlic bread
• A crisp green salad
• Roasted Brussels sprouts or broccoli
• Grilled cheese sandwiches
• Crackers or cornbread

How To Store Chicken Potato Soup

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freeze: Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Chicken Potato Soup Nutrition Facts

• Calories: 314 kcal
• Carbohydrates: 37g
• Protein: 24g
• Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 61mg
• Sodium: 1084mg
• Potassium: 1440mg
• Fiber: 3g
• Sugar: 3g
• Calcium: 75 mg
• Iron: 2.9 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and add extra flavor and tenderness.

Why are my potatoes mushy?
This is normal—they’re meant to break down slightly to thicken the soup.

Can I make this in an Instant Pot?
Yes, cook on high pressure for 10 minutes with a natural release, then follow the same finishing steps.

How to keep the chicken from drying out?
Check it around 7 hours and remove it once it’s cooked through; add back later to avoid overcooking.

Can I use sweet potatoes?
Yes, but they will add a sweeter flavor and break down more quickly.

Try More Recipes:

• Crockpot BBQ Chicken Wings
• Crock Pot Chicken Taco Soup
• Crockpot Chicken Vegetable Soup