Chicken Potato Soup Crockpot
This chicken potato soup crockpot recipe is creamy, hearty, and healthy. Packed with tender chicken, soft potatoes, and fresh vegetables, it’s the ultimate comfort food that’s perfect for busy weeknights or cozy weekends.
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.