Creamy Slow Cooker Chicken and Potato Soup Recipe

There’s something about walking into a house that smells like chicken simmering with butter and thyme. Creamy Slow Cooker Chicken and Potato Soup is that kind of comfort tender bites of chicken, soft chunks of potato, and a silky broth that wraps around everything like a blanket.

I started making this back in 2019 when I was testing ways to bring more depth to simple soups without babysitting the stove. The trick? A touch of smoked paprika in the base and letting the potatoes break down just enough to naturally thicken the broth. After a decade of blogging and tweaking slow cooker recipes, this one still gets the most requests from readers who want something easy but never boring.

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Why You’ll Love This Soup

This is the recipe you make when you want dinner handled but still crave something that feels homemade and nourishing. Everything goes into the slow cooker in the morningraw chicken, chopped vegetables, brothand by evening, you’ve got a pot of creamy, soul-warming soup waiting.

What makes it special is how the potatoes soften and help thicken the broth naturally, while the flour and cream mixture at the end gives you that silky, restaurant-style finish. Pro Tip: The bay leaves add a subtle depth you’ll miss if you skip them.

• Hands-off cookingjust prep and walk away
• Uses pantry staples and everyday vegetables
• Feeds a crowd (or gives you leftovers for days)
• Perfect for busy weeknights or cozy weekends

Key Ingredients You’ll Need

Here’s what goes into your slow cooker to build all that comforting flavor:

• Boneless chicken breast: Stays tender during the long cook and shreds beautifully
• Russet potatoes: Their starchy texture breaks down slightly, adding body to the broth
• Yellow onion, carrots, celery: The classic soup base that adds sweetness and structure
• Garlic, thyme, bay leaves: Aromatic backbonethese simmer into every spoonful
• Heavy cream and flour: Whisked together at the end for that creamy, luxurious finish
• Chicken broth: The flavorful liquid that ties everything together

Note: If you need this gluten-free, swap the flour for cornstarch using the same method.

How to Make Creamy Slow Cooker Chicken and Potato Soup

Start by adding your raw chicken breasts, chopped onion, sliced carrots, chopped celery, minced garlic, cubed russet potatoes, salt, pepper, thyme, bay leaves, and chicken broth to your slow cooker. Cover and let it cook on high for 4 hours or low for 8 hoursyour kitchen will smell incredible.

Once the timer goes off, remove the bay leaves and pull out the chicken breasts to shred with two forks. In a small bowl, whisk together the flour and heavy cream until completely smooth (no lumps!). Slowly pour this mixture into the soup, stirring as you go, then return the shredded chicken to the pot. Cover and cook for another 30 minutes to let everything thicken up.

Serve warm, topped with freshly shredded cheddar cheese, a sprinkle of chives, and a little extra black pepper. The toppings add a fresh, sharp contrast to the creamy base.

Timing & Temperature Guide

Cook Method	Time	Best For
High	4 hours + 30 min finish	When you’re starting mid-morning
Low	8 hours + 30 min finish	All-day cooking while you’re out

Smart Swaps and Tweaks

This soup is wonderfully flexible. You can swap the all-purpose flour for cornstarch (use 2 tablespoons) if you’re avoiding gluten. Boneless chicken thighs work beautifully in place of chicken breastthey add a bit more richness and stay extra tender.

If you’re out of heavy cream, try half-and-half or even whole milk whisked with a tablespoon of butter. The soup will be lighter, but still comforting. And if you prefer a chunkier texture, mash a few of the cooked potatoes right in the pot before adding the cream mixture.

Original Ingredient	Swap Option
All-purpose flour	2 Tbsp cornstarch (gluten-free)
Boneless chicken breast	Boneless chicken thighs
Heavy cream	Half-and-half or whole milk + butter
Russet potatoes	Yukon gold (creamier texture)

Serving and Storage Tips

Ladle this soup into wide bowls and top generously with shredded cheddar cheese and fresh chives. It pairs beautifully with crusty bread, buttermilk biscuits, or even a simple side salad. Leftovers store well in an airtight container in the fridge for up to 4 days.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or water to loosen it up, as the soup thickens as it sits. Pro Tip: Freeze individual portions in freezer-safe containers for up to 3 monthsjust thaw overnight in the fridge before reheating.

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FAQs ( Creamy Slow Cooker Chicken and Potato Soup )

You’ve just made a pot of Creamy Slow Cooker Chicken and Potato Soup that took maybe fifteen minutes of chopping and zero attention after that. The payoff? Silky broth, tender chicken, and potatoes that practically melt on your tongue. It’s the kind of soup that makes your kitchen smell like comfort and your family ask for seconds before they’ve finished their first bowl.

Here’s a little trick I picked up from testing dozens of slow cooker soups: add a small pinch of smoked paprika to the broth before you start cooking. It deepens everything without announcing itself. You can also stir in a handful of fresh spinach or kale during that final thirty minutes for color and nutrition. And if you’re reheating leftovers, warm them gently and thin with a splash of broththe creaminess comes right back. Swap in Yukon golds for a buttery texture, or toss in frozen corn for sweetness.

I’d love to see your version of this souptag me with a photo or tell me what toppings you piled on. Did your family have a go-to chicken soup growing up? There’s something special about recipes that remind us of home. Save this one for a chilly evening, share it with someone who needs a little warmth, and enjoy every cozy, creamy spoonful.