Slow Cooker Creamy Chicken and Potato Soup Recipe

Slow cooker creamy chicken and potato soup recipe is comfort food at its finest. The recipe is super easy to make and will feed a crowd. With tasty ingredients like ranch seasoning, Russet potatoes, shredded chicken, chicken broth, and more, it’s a great recipe that even your pickiest eaters will love.

Hearty Soup Slow Cooker Recipe

 

Chicken and potato soup is a hearty soup that is hot, filling, and so next-level tasty. Cooking it in the slow cooker is fuss-free cooking. You can add the ingredients in the morning and have dinner in the evening for the whole family. This is one of our favorite soups around here and the kids love it.

Step-By-Step Instructions

Start by spraying your Crock Pot with non-stick spray and pour the chicken broth into the bowl. For this recipe, you can use either chicken broth or chicken stock. Both work great.

Next, peel and dice the potatoes and add them to the pot. I used large potatoes and diced them up for the recipe. Russet or Yukon gold potatoes work well in this recipe.

You can also use small red potatoes for this meal. You can either peel them or rinse them off and dice them with the skin on. They have a ton of flavor.

Add the diced onions to the pot.

Sprinkle the salt on top.

Next, sprinkle the black pepper and minced garlic on top and stir. You can either use fresh garlic and mince it or buy it already minced in a jar. Both taste fantastic. I like to buy the minced garlic because it’s all ready to go, and I sure like things simple.

Cut up the cream cheese into cubes and add it to the pot.

Place the chicken breasts on top and sprinkle the ranch dressing over the chicken.

Finally, pour the remainder of the chicken broth over the chicken.

Place the slow cooker lid on top and cook on low heat for seven and a half hours.

After the cooking time, remove the lid and shred the chicken. I got a little messy with it, but that’s ok. It still tastes great.

In a small bowl, add the cornstarch. Add some water to the cornstarch and mix until the lumps are gone. Pour it into the slow cooker and mix. Replace the lid and cook on low for another 30 minutes or until the soup thickens, and serve.

You can add shredded cheddar cheese and crumbled bacon on top. Saltine crackers are a good thing with soup, or you can even make some homemade bread, such as French bread, to dip it. Even a dollop of sour cream right on top adds some more flavor to this comforting soup.

This is the perfect cold or rainy day soup with a creamy texture. It will become one of your favorite foods.

How do I store leftover soup?

The soup should be refrigerated and can be kept in an airtight container. To reheat, scoop some into a microwave-safe bowl and reheat for two to three minutes. Be careful, it will be hot.

Can I use rotisserie chicken?

If you’d like to use rotisserie chicken, you can do that. In order to do that, keep the recipe the same, with the exception of adding the chicken breasts. Cook the recipe for six hours on low and check the potatoes. When they are soft, it will be done cooking. Shred and sprinkle chicken in the Crock Pot when you add the cornstarch and cook for 30 to 45 minutes.

This is a recipe that you can even shred and use leftover turkey from the holidays.

Can I use an immersion blender?

If you like a creamier soup, you can use your immersion blender to mash the potatoes more. This is a great recipe for the beginning of soup season, or anytime in between.