Crockpot Creamy Chicken and Potato Soup

his post may contain affiliate links, please see the Disclosure for details.

This creamy chicken and potato soup is one of those throw-it-in-the-slow-cooker meals that’s always a hit. It’s warm, filling, and full of flavor, thanks to a cozy combo of chicken, potatoes, ranch seasoning, and cream cheese. Best part? It’s super easy to make and the slow cooker does most of the work. Great for busy days, picky eaters, or when you just want something comforting and hearty.

Makes: 10 servings
Prep time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes

What You’ll Need

• 4 boneless, skinless chicken breasts
• 5 large potatoes, peeled and cubed (or 30 oz frozen cubed potatoes)
• ½ onion, diced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon minced garlic
• 32 ounces chicken broth or stock
• 16 ounces cream cheese, cut into cubes
• 1 ounce dry ranch seasoning mix
• 1 cup extra broth or water (for pouring over the chicken)

To Thicken:

1 tablespoon cornstarch
¼ cup water

Toppings:

1 to 2 cups shredded cheddar cheese
5 slices of beef bacon, cooked and crumbled

How to Make It

1. Spray the inside of your slow cooker with non-stick spray.
2. Pour in the 32 ounces of broth. Add your diced potatoes and onion. Sprinkle in the salt, pepper, and garlic. Give it a little stir.
3. Drop in the cream cheese cubes and stir to help them start melting into the broth.
4. Place the chicken breasts on top, then sprinkle the ranch seasoning over them.
5. Pour the remaining 1 cup of broth or water over everything. Put the lid on and cook on low for 7½ hours.
6. After cooking, take the chicken out and shred it with two forks. Return it to the slow cooker and stir everything together.
7. In a small bowl, mix the cornstarch and water until smooth. Pour it into the slow cooker, stir, then cover and cook for 30 more minutes until the soup thickens a bit.
8. Scoop the soup into bowls and top with shredded cheese and beef bacon. Add crackers or bread on the side if you like.

Nutrition Info (Per Serving)

• Calories: 489
• Carbs: 40g
• Protein: 29g
• Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 107mg
• Sodium: 1240mg
• Fiber: 4g
• Sugar: 6g

Note: Nutrition numbers are estimates and can vary depending on what brands you use.

Tips and Variations

Want it creamier: Use an immersion blender to blend some of the potatoes before serving.
No raw chicken: Use shredded rotisserie chicken instead. Add it at the end when you stir in the cornstarch.
Need to save time: Skip peeling potatoes and use frozen diced ones.
Storing leftovers: Keep in the fridge in a sealed container for up to 4 days. Reheat in the microwave until hot.

Use turkey: This recipe is also great with leftover turkey from the holidays