Chicken Potato Soup Recipe Crock Pot
One chilly afternoon, I was looking for something simple, comforting, and easy to make for dinner. I had chicken, some potatoes, and a few other pantry staples, so I decided to make chicken potato soup in my crock pot. The idea seemed perfect: throw everything in the slow cooker and let it do the work. By the time dinner rolled around, the house smelled amazing, and the soup was rich, creamy, and so satisfying.Since then, chicken potato soup has become a favorite in our house, especially on busy days when I need a meal that practically makes itself. It’s hearty, filling, and the creamy texture makes it feel like a real treat, even though it’s so easy to prepare.
Equipment
- Crock pot or slow cooker
- Knife and cutting board
- Measuring spoons
- Wooden spoon for stirring
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 4 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Dice the potatoes, carrots, celery, onion, and garlic.
- Cut the chicken into large chunks if desired (it will shred easily later).
- Add the chicken, potatoes, carrots, celery, onion, and garlic to the crock pot.
- Pour in the chicken broth, and add the salt, pepper, thyme, and rosemary.
- Cover and cook the soup on low for 6–8 hours, or until the chicken is cooked through and the vegetables are tender.
- Once the chicken is fully cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream or milk and cook for an additional 20 minutes on low to heat through.
- Serve the soup hot with a side of crusty bread or garlic bread.