Crockpot Chicken and Potato Soup
This cozy Crockpot Chicken and Potato Soup is a creamy, hearty slow cooker meal made with tender chicken, potatoes, carrots, and simple pantry spices. It’s an easy dump-and-go recipe—perfect for busy weeknights or lazy weekends. Kid-approved and mom-tested!
Servings 6
Equipment
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups potatoes diced Yukon Gold or russet
- 1 cup carrots chopped
- 1 cup celery chopped
- 1/2 cup onion chopped
- 3 cloves garlic , minced
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1 cup heavy cream or half & half
- 2 tbsp cornstarch + 2 tbsp water for thickening
Optional Toppings:
- shredded cheese, chopped green onions
Instructions
Step 1: Add to Crockpot
- Place chicken, potatoes, carrots, celery, onion, garlic, broth, salt, pepper, thyme, and paprika into the crockpot.
Step 2: Slow Cook It
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours—until chicken is fully cooked and potatoes are soft.
Step 3: Shred Chicken
- Remove chicken, shred with forks, and return it to the crockpot.
Step 4: Thicken Soup
- Mix cornstarch and water in a small bowl. Stir into soup along with the cream. Let it cook another 20–30 minutes on HIGH until thickened.
Step 5: Serve & Enjoy
- Taste and adjust seasoning. Top with cheese, or whatever you love!
Notes
- Skip the cream for a dairy-free version.
- Freeze leftovers without the cream and add it fresh when reheating.
- Great with crusty bread or biscuits on the side!