Chicken Potato Soup Crockpot
Let’s be real: life can get hectic, and dinner often feels like one more chore on your never-ending to-do list. That’s why I’m absolutely obsessed with this chicken potato soup crockpot recipe. It’s like having a personal chef at home—just toss everything into the slow cooker in the morning, and by dinnertime, you’ll have a creamy, hearty soup that tastes like it’s been simmering under a watchful eye all day.
This recipe is loaded with tender chicken, soft, starchy potatoes, and vibrant vegetables, all swimming in a flavorful, velvety broth. And the best part? It’s surprisingly healthy, with no heavy cream or butter needed. So grab your crockpot, and let’s make some magic!
Healthy Crockpot Potato Soup with Chicken
Why We Love This Chicken Potato Soup Recipe
Some recipes are delicious, and then there’s this one—a soup that feels like a warm hug in a bowl. Here’s why this chicken potato soup recipe is a staple in my home:
- It’s Comfort Food Without the Guilt: Creamy, cozy, and satisfying, yet light enough that you won’t feel weighed down afterward.
- Inspired by Mom’s Kitchen: Growing up, my mom’s potato soup was the cure for everything—bad days, cold weather, you name it. This version gives her classic recipe a modern, healthy twist.
- Effortless Meal Prep: The crockpot does all the heavy lifting, so you can get on with your day.
Ingredients for Chicken Potato Soup
Before we dive into the steps, let’s talk ingredients. You don’t need anything fancy to create this creamy dream of a soup.
Key Ingredients and Substitutions
Bacon
- Smoky, salty, and downright irresistible. Opt for turkey bacon for a lighter version, or skip it entirely for a vegetarian take.
Onion and Garlic
- These two are the dynamic duo of flavor-building. Sautéing them adds richness and aroma to the soup.
Russet Potatoes
- These starchy spuds are the secret to the soup’s creamy texture. Yukon Gold potatoes also work if you’re after a buttery taste.
Chicken Breast
- Lean, tender, and protein-packed. For a shortcut, use shredded rotisserie chicken.
Carrots and Celery
- Classic soup veggies that add color, crunch, and nutrients.
Chicken Broth
- The base of the soup. Low-sodium options are best for controlling salt levels.
Dried Thyme and Fresh Parsley
- Thyme brings warmth, while parsley adds brightness and freshness.
Salt and Pepper
- Simple seasonings that pull everything together.
For a creamy twist on this recipe, you can also try my Creamy Chicken Potato Soup, which takes indulgence to the next level.
How to Make Slow Cooker Potato Soup
Preparing the Ingredients
Here’s how to set yourself up for success:
Sautéing Bacon, Onion, and Garlic
- Fry the bacon in a skillet over medium heat until crispy. Remove and set it aside. Try not to snack on it (easier said than done).
- Sauté diced onion and minced garlic in the bacon drippings until they’re golden and fragrant. This step is small but mighty—it adds layers of flavor.
Layering Chicken, Vegetables, and Broth
- Transfer the onion-garlic mix to your crockpot.
- Layer the chicken breasts on top, followed by diced potatoes, carrots, and celery.
- Pour in the chicken broth, sprinkle in dried thyme, and season with salt and pepper.
Cooking in the Crockpot
Set your slow cooker to low for 8–10 hours or high for 4–6 hours. During this time, your kitchen will smell like heaven on earth.
- Pro Tip: Check the chicken around the 6-hour mark. If it’s cooked through, remove it to prevent overcooking.
Enhancing the Soup’s Texture
Here’s where the magic happens:
- Mash the Potatoes: Use a potato masher directly in the crockpot to create a rustic, chunky texture.
- Blend for Creaminess: Want it ultra-smooth? Use an immersion blender or puree a portion of the soup in a traditional blender.
Final Touches Before Serving
- Shred the cooked chicken with two forks and stir it back into the soup.
- Garnish with parsley, shredded cheese, and crispy bacon bits. Serve warm with crusty bread or French Bread.
Stovetop Method for Chicken Potato Soup
In a hurry? The stovetop version of this soup is just as delicious and ready in under an hour.
- Cook the Bacon, Onion, and Garlic: Use a large pot and follow the same steps as the crockpot method.
- Simmer the Ingredients: Add the chicken, potatoes, veggies, and broth. Bring to a boil, then reduce to a simmer for 20–30 minutes.
- Shred and Serve: Mash the potatoes, shred the chicken, and ladle into bowls.
For more quick and hearty soups, check out my Cheesy Hamburger Potato Soup.
Crockpot Potato Soup Tips & Tricks
Vegetarian Adaptations and Ingredient Swaps
- Skip the chicken and bacon, and use vegetable broth. Add white beans or chickpeas for protein.
Cutting Potatoes Thinly for Faster Cooking
- Thin slices cook more quickly and blend more easily for a creamy consistency.
Comparing Stovetop and Crockpot Methods
- Crockpot: Set it and forget it. Perfect for busy days.
- Stovetop: Faster but requires more attention.
Frequently Asked Questions
Can I freeze this potato soup recipe?
Yes! Cool the soup completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently.
How long will leftovers last in the fridge?
Store leftovers in an airtight container for 3–5 days. Reheat with a splash of broth or milk to restore its creamy texture.
Can I use other potatoes?
Absolutely! Yukon Golds add a buttery flavor, while red potatoes hold their shape for a chunkier soup.
Serving Suggestions
Perfect Side Dishes for Potato Soup
- Pair with a fresh salad or roasted vegetables.
- Apple Chop Salad makes a crisp, refreshing companion.
Top It Off: Best Toppings for Potato Soup
- Shredded cheddar, crumbled bacon, sour cream, or chives.
More Recipes to Try
Love this chicken potato soup crockpot recipe? You’ll adore these:
- Chicken Dumpling Soup Recipe
- Crockpot Loaded Baked Potato Soup
- Chicken Tortilla Soup Recipe
- Slow Cooker Chicken Stew Recipe
Chicken Potato Soup Crockpot
Ingredients
- 4 slices of bacon or turkey bacon, optional
- 1 medium onion diced
- 3 cloves garlic minced
- 4 –5 large russet potatoes peeled and diced
- 2 medium carrots peeled and sliced
- 2 stalks celery chopped
- 2 boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- Optional toppings: shredded cheese crumbled bacon, sour cream, green onions
Instructions
- Cook the Bacon:
- In a skillet over medium heat, cook bacon until crispy. Remove and set aside.
- Sauté Onion and Garlic:
- Add the diced onion and minced garlic to the bacon drippings. Sauté for 3 minutes until golden and fragrant.
- Layer Ingredients:
- Transfer the onion-garlic mixture to the bottom of the crockpot. Add chicken breasts, diced potatoes, carrots, and celery. Pour in chicken broth and sprinkle with thyme, salt, and pepper.
- Cook in Crockpot:
- Low: 8–10 hours
- High: 4–6 hours
- Check the chicken after 6 hours. If cooked through, remove and shred.
- Thicken the Soup:
- Once the potatoes are tender, mash some of them with a potato masher or blend a portion of the soup for a creamier consistency.
- Add Chicken:
- Stir shredded chicken back into the crockpot.
- Garnish and Serve:
- Top with parsley, shredded cheese, or crumbled bacon. Serve warm with bread or a fresh salad.
Notes
- Vegetarian Option: Skip the chicken and bacon, and use vegetable broth. Add white beans or chickpeas for protein.
- Potato Tips: Thinly slice potatoes for faster cooking. Yukon Golds can be used for a buttery flavor.
- Storage: Refrigerate leftovers in an airtight container for 3–5 days or freeze for up to 3 months.
This chicken potato soup crockpot recipe is the culinary equivalent of wrapping yourself in a soft blanket. With minimal effort, you’ll create a meal that’s creamy, satisfying, and packed with wholesome ingredients. Whether you’re feeding a hungry family or meal prepping for the week, this soup is a must-try.
So grab your crockpot, load it up with these simple ingredients, and let the magic happen. Trust me—your future self will thank you.
