Creamy Chicken and Potato Soup
This creamy chicken and potato soup is one of those simple, cozy recipes that my whole family loves. It’s packed with tender chicken, hearty potatoes, and plenty of flavor, and because it’s made in the slow cooker, it’s an easy dinner to throw together on a busy day.
Slow Cooker Creamy Chicken and Potato Soup
It’s soup season, friends, and I am back at it! First on the list of soups I’ve been working on is this slow cooker creamy chicken and potato soup. Oh my gosh, it’s so good, and it is the ultimate comfort food. Think cozy here—sweats, fuzzy socks, your favorite blanket, and a big bowl of this goodness. With tender chicken, potatoes, carrots, and a creamy, flavorful base, it just makes your day better. Plus, when you walk in after a long day of working or running around and smell this simmering in the crock pot, you’re going to want to grab a bowl and eat it right there! Serve this with some of my homemade dinner rolls and you will get a 10/10 every single time.
The Cowboys’ Rating: 9/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
Helpful Ingredient Tips
- Chicken Breasts – I buy chicken breasts from my local grocery store and add them in. You can use tenderloins or really any other chicken you prefer.
- Chicken Broth – I always use chicken broth in soups because it brings more flavor to the soup.
- Carrots
- Potatoes – I like to use Yukon gold potatoes because they are the creamiest. If you don’t have Yukon gold potatoes on hand, you can use russet potatoes.
- Heavy Whipping Cream – This gives the soup a smooth, rich, silky texture without making it overly thick. It also softens and rounds out the flavors.
- Cream Cheese – Cream cheese makes the soup thicker and creamier and adds a subtle tanginess that keeps the soup from tasting flat or overly rich.
- Adding both together give you that really satisfying thick, creamy comfort-food texture while still keeping the soup spoonable rather than turning it into a casserole-like sauce.
- {Optional} Parmesan Cheese – I love to add a little sprinkle of parmesan cheese on top.
- Cornstarch – To thicken this soup, I add a little cornstarch to it. It’s called a slurry – adding a little water and cornstarch together and stirring it together then adding it to the soup will thicken it to the consistency you want.
Seasonings
- Oregano
- Parsley
- Celery Salt
- Onion Powder
- Minced Garlic
- Kosher Salt
- Pepper
Tools You’ll Need
Creamy Chicken and Potato Soup Recipe
- Place the chicken breasts in the bottom of a slow cooker.
- Peel and cut the potatoes and carrots into bite-sized pieces, then add them to the slow cooker.
- Add the seasonings and chicken broth, then gently stir to combine.
- Place the cream cheese on top of the ingredients.
- Cover and cook on low for 6–8 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the soup.
- Add the heavy whipping cream and stir until well combined.
- In a small bowl, whisk together the cornstarch and cold water to make a slurry.
- Slowly stir the slurry into the soup. Continue cooking for a few minutes, stirring occasionally, until the soup has thickened.
- Sprinkle with parmesan cheese if desired and serve and enjoy!
Storage and Reheating
Storage
Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze the soup for up to 3 months, although the creamy texture may change slightly after freezing.
Reheating
Stovetop: Pour the soup into a saucepan and warm over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the creamy base to separate.
Microwave: Place a serving in a microwave-safe bowl and heat in 30–60 second intervals, stirring between each, until hot.
How to Make Creamy Chicken and Potatoes a Freezer Meal
To freeze:
Add the chicken, potatoes, carrots, seasonings, and other soup ingredients that are freezer-friendly to a gallon-size freezer bag. Do not add the dairy or cornstarch slurry. Seal, removing as much air as possible, and gently mix the ingredients together. Lay flat and freeze.
to cook:
- Thaw completely in the refrigerator overnight.
- Pour the contents of the bag into the slow cooker.
- Cover and cook according to the recipe directions, until the chicken is cooked through and the potatoes and carrots are tender.
- Add the cream cheese and heavy whipping cream according to the original recipe.
- Make the cornstarch slurry and stir it into the soup. Continue cooking until the soup has thickened.
- Remove the chicken, shred it, and return it to the soup. Stir well and serve warm.
Try More of My Easy Recipes!
Creamy Chicken and Potato Soup
Ingredients
- 1½ lbs. chicken breasts
- 32 oz. chicken broth
- 3 cups sliced carrots
- 8 cups diced potatoes
- 1 tsp onion powder
- 2 tsp minced garlic
- ½ tsp celery salt
- 1 tbsp parsley
- 1 tsp oregano
- 1 tsp kosher salt
- ½ tsp pepper
- 8 oz. cream cheese
- ½ cup heavy whipping cream
- ¼ cup cold water
- 3 tbsp cornstarch
- shredded parmesan cheese (optional)
Instructions
- Place the chicken breasts in the bottom of a slow cooker.
- Peel and cut the potatoes and carrots into chunks, then add them to the slow cooker.
- Add the seasonings and chicken broth, then gently stir to combine.
- Place the cream cheese on top of the ingredients.
- Cover and cook on low for 6–8 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the soup.
- Add the heavy whipping cream and stir until well combined.
- In a small bowl, whisk together the cornstarch and cold water to make a slurry.
- Slowly stir the slurry into the soup. Continue cooking for a few minutes, stirring occasionally, until the soup has thickened.
- Sprinkle with parmesan cheese if desired and serve and enjoy!
