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Creamy Slow Cooker Chicken and Potato Soup

A hearty, comforting slow cooker soup featuring tender chicken, creamy potatoes, and aromatic herbs in a velvety broth.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh parsley, chopped for garnish

Equipment

  • Slow Cooker
  • Small saucepan
  • Whisk

Method
 

Cooking
  1. Place chicken thighs at the bottom of the slow cooker.
  2. Add potatoes, carrots, celery, onion, and garlic on top of the chicken.
  3. Season with thyme, rosemary, salt, pepper, and the bay leaf.
  4. Pour in chicken broth until ingredients are mostly submerged.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  6. Remove chicken to a plate and shred with two forks.
  7. Melt butter in a saucepan, whisk in flour to make a roux, and cook for 1-2 minutes.
  8. Slowly whisk in cream and milk, cooking for 3-4 minutes until thickened.
  9. Pour the cream mixture into the slow cooker and stir to combine.
  10. Return shredded chicken to the pot, adjust seasoning, and garnish with parsley before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.