Description
Indulge in the ultimate comfort food with this easy Crockpot Creamy Chicken and Potato Soup. Tender chicken and potatoes simmered to perfection in a rich, velvety broth.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (low sodium recommended)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream (or half-and-half)
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- Step 1: Prepare Ingredients. Dice the onion, mince the garlic, and peel and cube the potatoes into 1-inch pieces. Cut chicken into similar-sized chunks.
- Step 2: Combine and Cook. Place chicken, potatoes, onion, garlic, chicken broth, thyme, and bay leaf into a 6-quart (or larger) slow cooker. Season with salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and potatoes are fork-tender.
- Step 3: Shred Chicken and Add Cream. Carefully remove the bay leaf. Remove the cooked chicken from the slow cooker and shred it using two forks. Stir the heavy cream into the hot soup until fully incorporated and heated through.
- Step 4: Serve. Return the shredded chicken to the slow cooker. Stir everything together. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh parsley or chives, if desired. Serve hot.
- Prep Time: 15 mins
- Cook Time: 6-8 hours (low) / 3-4 hours (high)