Creamy Crockpot Chicken Potato Soup

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

How to Make Creamy Crockpot Chicken Potato Soup

Prep mode (keeps screen active)

Prep the chicken and vegetables

Cut the chicken breasts into 1-inch cubes, trimming any large bits of fat as you go.
Peel the potatoes, then dice them into small, even pieces so they cook through in the same time.
Dice the carrots and chop the celery into similar bite-size pieces for a balanced spoonful in every bite.
Load the slow cooker

Add the diced potatoes, carrots, and celery to the bottom of a 5- to 6-quart slow cooker.
Scatter the cubed chicken evenly over the vegetables so the pieces are in a loose, single layer.

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Season and add broth

Sprinkle the garlic powder, thyme, sea salt, and black pepper evenly over the chicken and vegetables.
Pour in the chicken broth, gently pressing down the ingredients so everything is mostly submerged.
Do not add the half-and-half or sour cream yet, because dairy can curdle during long slow cooker times.
Cook until the chicken and potatoes are tender

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
The soup is ready for finishing when the potatoes are fork tender and the chicken pieces are cooked through.
Adjust the texture of the soup

Use a ladle to skim off any visible fat from the surface if needed.
Lightly mash some of the potatoes against the side of the slow cooker to make the broth naturally creamier.
If the chicken cubes are large, you can break them into smaller bite-size pieces with a spoon.

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Stir in the creamy ingredients

Turn the slow cooker to warm or low, then stir in the half-and-half until it is fully blended.
Whisk the sour cream in a small bowl with a ladle of hot broth, then stir it into the soup.
Taste and adjust the seasoning with more salt and pepper, if you like a bolder flavor.
Serve the soup

Ladle the soup into bowls, making sure each serving has plenty of chicken, potatoes, carrots, and celery.
Serve hot with crusty bread, crackers, or a simple green salad on the side.

Substitutions

Half-and-half -> equal parts whole milk and heavy cream: Use 1/4 cup whole milk and 1/4 cup heavy cream to mimic half-and-half's richness and silky body. The soup stays creamy and comforting, with just a touch more indulgence from the extra cream.
Sour cream -> plain full-fat Greek yogurt: Stir in Greek yogurt off the heat for similar tang and creaminess, with a little extra protein bonus. The flavor stays bright and cozy, and the texture remains thick and spoonable.
Yukon gold potatoes -> russet potatoes: Russet potatoes break down a bit more, which gives the soup an extra velvety, chowder-like texture. They are slightly starchier, so mash gently and add a splash more broth if the soup feels too thick.

Tips

Keep your dice small and even: Aim for 1/2-inch to 3/4-inch potato and carrot pieces so they soften by the time the chicken cooks. Uneven chunks can leave some potatoes firm while others start falling apart.
Layer ingredients to prevent dry chicken: Keeping the vegetables under the chicken shields the meat from direct heat and helps it stay moist and tender.
Add dairy at the very end: Slow cooking dairy for hours can cause separation or curdling, especially with tangy ingredients like sour cream. Always switch to warm or low before adding, then stir gently until completely smooth.
Adjust thickness without losing creaminess: For thicker soup, mash more potatoes or simmer uncovered on high for 10 minutes, stirring often. For thinner soup, stir in extra warm broth or a splash of milk until you like the consistency.
Finish with a fresh topping: A sprinkle of chopped parsley, green onions, or chives brightens the rich, creamy base and adds color. You can also add shredded cheese on top for a cozy, loaded-potato feel.

Energy	224	kcal
Protein	19	g
Total Fat	6	g
Carbohydrates	23	g
Dietary Fiber	2	g

FAQ

Can I use chicken thighs instead of chicken breasts?: Yes, boneless skinless chicken thighs work very well and stay juicy during long slow cooking. Trim excess fat, cut them into similar cubes, and cook for the same time as the breasts.
What if my soup turned out too thin?: First mash more potatoes directly in the slow cooker, which thickens the broth without adding extra ingredients. If it is still thin, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water. Let it cook on high for about 10 minutes until lightly thickened, stirring once or twice.
How can I keep the dairy from curdling?: Make sure the soup is no longer at a full simmer when you add the half-and-half and sour cream. Temper the sour cream with hot broth first, then stir it in slowly for a smooth finish.
Can I prepare this soup ahead of time?: Yes, this soup reheats beautifully and thickens slightly as it rests in the fridge. Cool completely, store in an airtight container up to four days, and reheat gently on the stove or microwave. Add a splash of broth or milk while reheating if it has become too thick.
Can I freeze this creamy chicken potato soup?: You can freeze it, but the dairy may separate slightly and look grainy when thawed. For best texture, freeze the soup before adding half-and-half and sour cream, then stir them in after reheating.