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Crockpot Creamy Chicken and Potato Soup

A comforting, creamy soup loaded with tender chicken, hearty potatoes, and wholesome vegetables, all made effortlessly in the crockpot.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Chicken breasts Can use frozen chicken, adjust cook time.
  • 4 medium Potatoes, diced Regular or sweet potatoes can be used.
  • 1 large Onion, chopped
  • 3 medium Carrots, diced
  • 4 cups Chicken broth Can substitute with vegetable broth.
  • 1 cup Heavy cream Can use half-and-half or coconut milk for a lighter version.
  • 4 cloves Garlic, minced
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Pepper Adjust to taste.
Optional Toppings
  • 1 cup Crispy bacon, crumbled For garnish.
  • 1 cup Shredded cheese For garnish.
  • 1/2 cup Sour cream For garnish.

Method
 

Preparation
  1. Place chicken breasts in the bottom of the crockpot.
  2. Add diced potatoes, diced onion, carrots, and minced garlic on top.
Adding Liquid
  1. Pour in the chicken broth and season the mixture with salt and pepper. Stir gently to combine.
Cooking
  1. Cover the crockpot and cook on low for 6-8 hours or on high for about 4 hours, until the chicken is tender and easily shreds.
Finishing Touches
  1. Remove the cooked chicken and shred it. Return it to the pot.
  2. Stir in the heavy cream and mix thoroughly until smooth.
  3. Serve hot, garnished with crispy bacon, shredded cheese, and sour cream if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stovetop with a splash of broth if needed.