Creamy Crockpot Chicken Potato Soup
6 h 20 min
|
easy
|
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
This creamy crockpot chicken potato soup is weeknight armor: set it, forget it, and come back to a silky, well-seasoned bowl with Yukon golds, tender chicken, and a cozy hit of garlic and thyme.
Think chicken chowder meets potato soup, rich but not heavy thanks to half-and-half and a little sour cream, perfect for chilly nights, meal prep, and feeding a hungry crowd without babysitting the pot.
Ingredients (6 servings)
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Ingredients:
- 1 lb boneless, skinless chicken breast, cubed boneless, skinless chicken breast 1 lb
- 1.5 lb Yukon Gold potatoes, peeled and diced Yukon Gold potatoes 1.5 lb
- 1 cup carrots, diced carrots 0.23 lb
- 1 cup fresh celery stalks, chopped fresh celery 3.57 oz
- 4 cups chicken broth chicken broth 32 fl oz
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- 1 tsp sea salt sea salt 0.21 oz
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ cup half-and-half cream half-and-half cream 4 fl oz
- ⅓ cup sour cream sour cream 2.64 oz
How to Make Creamy Crockpot Chicken Potato Soup
-
Prep the veg and chicken
Peel and dice the Yukon golds into 1/2 inch cubes, then dice carrots and chop celery the same size for even cooking.
Cube the chicken into 1 inch pieces and pat them dry so seasoning sticks and the meat stays juicy.
-
Season with intention
Toss the chicken with sea salt, black pepper, garlic powder, and thyme so every bite is seasoned, not just the broth.
-
Load the slow cooker
Add potatoes, carrots, and celery to the crock first, then the seasoned chicken on top.
Pour in the chicken broth, stir to combine, and level everything so it cooks evenly.
-
Cook low and slow
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until potatoes are tender and chicken is 165 F.
-
Make it creamy without curdling
Whisk the half-and-half and sour cream together in a bowl.
Ladle in a cup of hot soup to temper the dairy, whisk smooth, then stir the mixture back into the crock.
Use a potato masher to lightly crush some potatoes in the pot to naturally thicken the soup.
Cover and warm on Low for 10 to 15 minutes until silky.
-
Finish and serve
Taste and adjust salt and pepper until it sings, then ladle into bowls while piping hot.
Substitutions
- Half-and-half -> evaporated milk
- Evaporated milk brings creaminess without adding water, staying stable in the crock and giving a gentle caramel warmth that plays beautifully with thyme.
- Sour cream -> plain Greek yogurt
- Greek yogurt adds similar tang with more protein and a slightly lighter finish, keeping the soup bright and creamy if you temper it the same way.
- Chicken breasts -> boneless skinless chicken thighs
- Thighs stay juicy longer and contribute a richer, slightly more savory broth, so the final soup tastes deeper and feels extra comforting.
Tips
- Knife cuts control texture
- Keep potatoes, carrots, and celery around 1/2 inch so they soften at the same rate and give you that spoon-perfect bite without mush.
- Temper dairy like a pro
- Always whisk hot soup into the half-and-half and sour cream first, then add back to the pot so it stays silky and never splits.
- Build body without flour
- Mash a few potatoes in the crock or give two quick pulses with an immersion blender to thicken naturally and keep the broth glossy.
- Season the chicken, not just the pot
- Pre-seasoning the chicken means the meat tastes great on its own and the seasoning does not get diluted by the broth.
- Broth boost, if needed
- If your broth tastes timid, dissolve a half teaspoon of chicken bouillon in a ladle of hot liquid, stir in, and taste again before adding more.
- Reheat gently
- Warm leftovers over low heat and stop before a simmer to keep the dairy smooth; glass containers help keep flavors clean in the fridge.
Nutrition Facts *
| Energy | 234 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 5 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the dairy from curdling?
- Temper the half-and-half and sour cream with hot soup before adding it to the crock, then keep the heat on Low for just 10 to 15 minutes and avoid boiling.
- My soup is too thin. How can I fix it?
- Mash more potatoes in the pot or whisk 1 teaspoon cornstarch into 2 teaspoons cold half-and-half, stir in, and warm on Low for 5 minutes.
- The potatoes are still firm. What went wrong?
- They likely needed more time or were cut too large, so keep cooking in 30 minute increments on High and make sure pieces are about 1/2 inch next time.
- Can I cook this on the stovetop?
- Yes, simmer everything except the dairy covered for 25 to 30 minutes until potatoes are tender, then temper in the half-and-half and sour cream off heat.
- Can I freeze it?
- Dairy can split when frozen, so freeze the soup before adding half-and-half and sour cream, then stir them in after reheating.
- Is it safe to put raw chicken in the slow cooker?
- Yes, as long as you cook until the chicken reaches 165 F and the potatoes are tender; do not open the lid often so you do not lose heat.
Serving Suggestions
Crumbled bacon, sharp cheddar, and a shower of scallions turn this into a loaded bowl that eats like a meal without asking for a sandwich on the side.
A smoky pinch of paprika or a drizzle of chili crisp adds heat and aroma, and a squeeze of lemon right at the table brightens the richness fast.
More pairings:
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