Chicken Potato Soup (Crockpot)
Healthy Crockpot Potato Soup with Chicken is a thick and creamy, comforting potato soup with chunks of chicken and tons of vegetables. By combining tender potatoes with vibrant vegetables and cozy herbs, you can make a slow cooker potato soup that the whole family will love!
Why We Love This Chicken Potato Soup Recipe
Don’t you love meals that feel and taste super naughty, but aren’t? Today we’re sharing a Crockpot Potato Soup with Chicken that is so comforting, healthy, and so tasty too.
Potato soup has always been one of my favorite soups. It’s a hearty, low-cost, family-friendly dish my mother turned into an art form over the years. Making it always reminds me of her.
Today I’m sharing my Healthy Crockpot Potato Soup with Chicken, a variation of my mom’s soup.
Yes, chicken and potato soup is a carb-based dish. Yet it can still be made as a low-fat dinner, loaded with vitamins and minerals!
This healthy slow cooker soup recipe is dairy-free, gluten-free, low fat (especially if you use turkey bacon), and packed with protein and veggies! Instead of adding dairy like heavy cream and butter, we rely on starchy potatoes to make this soup super creamy!
You can make this Crockpot Potato Soup recipe either in a crockpot as directed, or on the stovetop if you are short on time. Either way, you end up with a lovely rustic, yet silky, texture and a spectacular savory flavor.
Ingredients For Chicken Potato Soup
To make this healthy slow cooker chicken potato soup recipe get these ingredients or their substitutes!
- Bacon – To make this a little healthier use turkey bacon or low-sodium bacon.
- Onion – Delicious onion helps flavor the whole soup.
- Garlic – A fragrant and humble ingredient that helps the base flavor of the soup.
- Russet Potatoes – You can use other potatoes for this recipe but russet has the perfect amount of starchiness to thicken it up.
- Chicken Breast – Don’t add this if you want to make this soup vegetarian. If you want a faster version, add rotisserie chicken at the end instead.
- Carrots – These are full of beta carotene, an antioxidant our body transforms into vitamin A.
- Celery – This is full of fiber which aids in digestion.
- Chicken Broth – To make this healthier use low-sodium chicken broth or vegetable broth.
- Dried Thyme – A gentle flavor that blends perfectly into the soup.
- Chopped Parsley – For color and flavor.
- Salt and Pepper – For the best possible taste!
How to Make Slow Cooker Potato Soup
Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Sauté to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onion mixture into the crock of a large 6-quart slow cooker. If you are not using bacon, add a little butter to the skillet.
Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper.
Place the lid on the slow cooker. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
Remove the chicken breast from the crockpot. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, and then stir back into the soup. Alternatively, you can use a potato masher to mash up some of the potatoes into smaller bits.)
Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese and sliced green onions if desired!
Should I cook potato soup on the stovetop or in the crockpot?
This is a simple long slow cooker recipe.
It takes a lot of time for the potatoes to break down and thicken the broth in a crockpot. That means you really can leave this chicken potato soup in the crockpot bubbling all day, even up to 12 hours. Then come home to a wafting bacon and herb aroma that will make you smile!
On the flip side, the stovetop version takes less than an hour.
That makes our Crockpot Healthy Potato Soup with Chicken versatile enough for any night of the week.
How to Make Chicken Potato Soup on the Stovetop
Brown the bacon, onions, and garlic as directed above in a large sauce pot.
Add the chicken breast, sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper to the pot. However, increase the broth to 12 cups, and lower the salt to 1 teaspoon. Simmer on medium until the chicken has cooked through, about 20 minutes.
Remove the chicken and set it aside. Continue simmering, stirring occasionally, until the potatoes are extremely soft and thicken the broth, 30-40 minutes total.
Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
Shred or chop the chicken and add it back to the pot along with fresh parsley. Stir well.
Serve warm in a bowl topped with low-fat cheese if desired!
Check the Recipe Card Below to Learn How to Make Healthy Crock Pot Potato Soup with Chicken!
Crockpot Potato Soup Tips & Tricks
- To make a vegetarian potato soup, omit the bacon and chicken and use vegetable broth!
- Make sure to cut the potatoes into pretty thin pieces! This will make sure that they can become tender in the crockpot.
- If you don’t want this to take a super long time to cook, you can definitely cook it on the stovetop! The whole process would take about one hour.
- Serve with shredded cheese, a dollop of sour cream, and crumbled bacon if you want some extra flavor!
Frequently Asked Questions
Yes! This potato soup freezes well! The only thing to keep in mind is to thaw it very slowly so the potatoes don’t turn to mush. You can do this by thawing in your refrigerator and then reheating the next day. Freeze leftover soup for up to 3 months.
You can store this potato soup in an airtight container in the refrigerator for up to 3-5 days!
Of course, you can use other types of potatoes, though the more starchy potatoes will help with the creamy texture. Those would be Russet, Idaho, and Yukon Gold potatoes. The starch in the potato helps give us the desired consistency of this creamy potato soup.
This soup recipe is meant to be a lean soup with a light, balanced flavor. You can kick up the zest by adding 4 teaspoons of chicken bouillon (as well as the chicken broth), 1 tablespoon of Italian seasoning, and 1 teaspoon crushed red pepper flakes. Other spices like cumin, cayenne pepper, or chili powder also add a nice touch! (If you add the chicken bouillon, reduce the salt in half as it might get too salty with both.)
You can also add extra vegetables to crockpot soup recipes, like canned diced tomatoes, baby spinach, corn, or frozen green beans.
Serving Suggestions
Healthy crockpot potato soup is satisfying and filling on its own, but goes great with some sides too! Especially, if you are feeding a crowd, I recommend serving this soup with some of my favorite sides:
And don’t forget all of the best toppings! Potato soup is delicious with some shredded cheese, crumbled bacon bits, sour cream, fresh parsley, or chives!
Looking for Other Great Comfort Food Recipes or Crock-Pot Soup Recipes? Be Sure to Also Try:
- Loaded Baked Potato Soup
- Fried Goat Cheese Green Salad
- Chicken Noodle Soup
- Butternut Squash Soup
- Beef Stew
- Split Pea Soup
- White Chicken Chili
- Crockpot Chicken Enchilada Soup
- Zuppa Toscana
- Healthy Chicken White Bean Soup
- Tuna Chickpea Kofta with Harissa Greek Yogurt Dip
- The Best Queso with Sharp Cheddar Cheese
- Smoked Cheese Dip (Spread) with Sour Cream
Check the printable recipe card below for the nutrition information including carbohydrates, protein, cholesterol, fiber, and vitamin c percentages as well as prep time and total time for this recipe.
Chicken Potato Soup (Crockpot)
Video
Ingredients
- 4 slices bacon chopped (could be low fat turkey bacon)
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 3 pounds russet potatoes, peeled and sliced thin
- 1 1/2 pounds boneless skinless chicken breast
- 2 cups sliced carrots
- 2 cup sliced celery
- 8 cups chicken broth
- 2 teaspoons dried thyme
- 1/3 cup fresh chopped parsley
- salt and pepper
Instructions
- Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
- Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
- Place the lid on the slow cooker. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
- Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
- Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!
Notes
Nutrition
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Tried this for the 1st time today. It was alright. But, a bit too spicy for me. I did add the stuff it says at the end for extra flavor though. And i did make some changes:
-I added heavy whipping cream. Maybe like 3/4 a cup.
-I used dry parsley instead of fresh. 1/3 cup is waaaaay too much. Next time I’m going to half that at least.
-I added in the crushed red pepper. Next time I’d also half that as it was too spicy for me.
-I cooked this for 6 hours on high. Potatoes were done by then.
-I seasoned my bacon with pepper while cooking, added lemon pepper to the chicken and some salt.
-I used chicken bouillon cubes to make my broth
-I used minced garlic instead of cloves
Very flavorful. Especially with the extra stuff added at the end that they tell you you can add if you want. Too much parsley and red pepper for me. And I think next time for a thicker soup I’d blend 3-4 cups of the soup. Served with bread. :)
I know the recipe says 8-12 hours which is a significant difference in time but mine is at 10 hours currently and I feel like it will take more than 12 hours. had to make something else for dinner while this cooked. can’t wait to try it but I can tell already is add more chicken and less potatoes next time
Turned out great and everyone enjoyed it! Used all the recommendations for additional seasonings and bouillon. Also added some TJ umami at end. Leftovers were so good I think even more flavorful!
I think this recipe was great. I may have used more bacon. I definitely would at more carrots and celery.
Freezing some for another day. Yummo
I tasted it halfway through and thought the same. So I added some Italian seasoning, crushed red pepper, Goya Adobo and a little slap ya mama seasoning and it’s delicious.
I made this soup yesterday in my crockpot and it is delicious! I added more chicken and less potatoes because I’m trying to cut down on carbs. Highly recommend this recipe!
I figured it on in IP.( my crock pot died) it turned out very good. No changed needed!
From 78 year old in GB.
Halved the ingredients as I live alone and cooked it in 12 minutes in my stove top pressure cooker. “Smashing” as we Brits say. Perfect from Autumn to Spring. Great recipe but while you can over cook it in a slow cooker this is almost impossible in a PC and with no loss of flavour and increased value of nutrients.
Needs less chicken broth. Way too liquidy