Crockpot Chicken Potato Soup

This easy chicken potato soup is thick, creamy, and packed
with tender chicken, potatoes, carrots, celery, and low fat turkey bacon.

The best part? The potatoes break down as they cook,
giving the broth a naturally creamy texture without making the recipe complicated.

Serve it with crusty bread or a simple side salad for an easy comfort-food dinner the whole family can enjoy.

Why You’ll Love This Recipe

Easy slow-cooker meal.

Once everything is added to the crockpot, the soup cooks low and slow while you get on with your day.

Naturally thick and creamy.

The potatoes become extremely soft and break apart when stirred, which helps turn the broth into a rich, hearty soup.

Loaded with vegetables.

Potatoes, carrots, celery, onion, and garlic give every bowl plenty of flavor and texture.

Tender chicken in every bite.

The chicken cooks right alongside the vegetables and is shredded before being added back to the soup.

Great for a family dinner.

This recipe makes 8 servings, so there’s plenty to enjoy at dinner or save for another meal.

For Chicken Potato Soup

Low fat turkey bacon – this adds a savory, smoky flavor to the soup and helps create a flavorful base. You can also use low-fat turkey bacon.
Onion and Garlic – these build the flavor from the very beginning and give the soup a fragrant, savory foundation.
Russet Potatoes – these are what make the soup thick and creamy as they cook. Once they become very soft, they break apart and naturally thicken the broth.
Chicken Breast – this adds plenty of lean protein and makes the soup hearty enough for a complete meal.
Carrots – they add a little sweetness, color, and extra vegetables to each bowl.
Celery – this brings a fresh, savory flavor and adds some texture alongside the soft potatoes.
Chicken Broth – this forms the main liquid base and gives the soup its rich chicken flavor.
Dried Thyme – a little thyme adds an earthy, herby flavor that pairs especially well with the chicken and potatoes.
Fresh Parsley – this is stirred in at the end for a fresh finish and a little extra color.
Salt and Pepper – these simple seasonings bring all of the flavors together.

For Chicken Potato Soup Toppings

Low-Fat Cheese – an optional topping that adds a little extra richness and a cheesy finish to the warm soup.

How to Make Chicken Potato Soup

Cook the low fat turkey bacon, onion, and garlic.

Place a skillet over medium heat.

Add the low fat turkey 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.

Add everything to the 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.

Slow cook.

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.)

Thicken the soup. 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.)

Finish 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!

Tips

Don’t rush the potatoes. The potatoes need to become extremely soft so they can break apart and help thicken the soup.

Check the chicken at 7 hours. Slow cookers can vary, so checking the chicken at this point helps prevent it from becoming overcooked.

Want it extra creamy? Partially puree the soup with an immersion blender, or puree 1 1/2 cups in a regular blender and stir it back into the soup.

Use a 6-quart slow cooker. This recipe is designed for a large 6-quart slow cooker, giving the ingredients enough room to cook properly.

Don’t forget the parsley. Stirring in the fresh parsley at the end adds a fresh contrast to the rich, hearty soup.

Recipe Variations

Boost the flavor:

Add 4 teaspoons chicken bouillon, 1 tablespoon dried Italian seasoning, and 1 teaspoon crushed red pepper along with the chicken broth. Reduce the salt by half.

Make it creamier:

Partially puree the finished soup with an immersion blender, or puree 1 1/2 cups of soup in a regular blender and stir it back in.

Make it on the stovetop:

Brown the low fat turkey bacon, onions, and garlic as directed above in a large saucepot. In step 2, add the remaining ingredients 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. Then move on to step 4 mentioned above.

Storage & Reheating

To refrigerate: Let the soup cool before transferring it to airtight containers. Refrigerate leftovers and enjoy them within a few days.

To reheat: Warm individual portions gently in the microwave, stirring as needed, or reheat the soup in a saucepan over medium-low heat.

If the soup thickens: The potatoes may continue to absorb liquid as the soup sits. Add a little chicken broth while reheating if you prefer a thinner consistency.

Serving Suggestions

This soup is hearty enough to serve as a complete meal, but a few simple sides make it even better.

Crusty bread
Garlic bread
A simple green salad
Dinner rolls
Roasted vegetables
Low-fat cheese sprinkled over the top

For the coziest dinner, serve the soup warm with plenty of crusty bread for soaking up the thick, flavorful broth.

Recipe FAQs

1. Why using turkey bacon instead of regular bacon?

Turkey bacon is a low-fat option that adds the same smooky rich taste in as a healthier opyion. Just cook it in a nonstick skillet since it won’t release as much fat as regular bacon.

2. How do I make the soup extra creamy?

You can make the soup creamier by stirring it vigorously once the chicken is removed. This will break up the soft potatoes and naturally thicken the broth. You can also partially puree the soup with an immersion blender, or puree 1 1/2 cups in a regular blender and stir it back in.

3. What if my chicken is done before the potatoes?

This can happen because slow cookers can vary in cooking time. Check the chicken at about 7 hours, and if it’s cooked through, remove it from the slow cooker and refrigerate it until the potatoes are tender and breaking apart. This keeps the chicken from overcooking while the potatoes finish cooking.

4. Can I make this soup on the stovetop instead?

Yes, you can definitely make it on the stovetop. Brown the bacon, onions, and garlic in a large saucepot, then add the remaining ingredients. Use 12 cups of broth and 1 teaspoon of salt. Simmer until the chicken is cooked through, about 20 minutes, then remove it and continue cooking the soup until the potatoes are extremely soft, about 30-40 minutes total.

5. Can I add more flavor to the soup?

Yes! If you want a little more flavor, add 4 teaspoons chicken bouillon, 1 tablespoon dried Italian seasoning, and 1 teaspoon crushed red pepper along with the chicken broth. Just reduce the salt by half when using these additions.

Make Ahead + Storage

To make in advance: You can easily prepare the soup ahead of time and store it in the refrigerator once cooked and cooled. The flavors also have a chance to come together as it sits.

To store: Keep leftover soup in an airtight container in the refrigerator and enjoy within 3-4 days.

To reheat: Warm the soup gently on the stovetop or in the microwave, stirring occasionally. If it has thickened too much in the refrigerator, add a little chicken broth to loosen it back up.

From creamy Mexican-inspired soups to cheesy chicken casseroles loaded with green chiles, these recipes deliver the same comforting flavors your family will love.

They’re easy enough for busy weeknights, satisfying enough for weekend dinners, and perfect when you’re craving another warm, hearty meal.

Creamy Chicken Tortilla Soup – Another rich, cheesy soup loaded with bold Tex-Mex flavors.
Easy Chicken Enchilada Soup – If you love Mexican-inspired comfort food, this hearty soup is a must-try.
Slow Cooker Chicken Tortilla Soup (Dump-and-Go!) – A hands-off version that’s perfect for busy weeknights.
Green Chile Chicken Enchilada Casserole – Made with green chiles and plenty of melted cheese, it’s a natural follow-up to this soup.

Crockpot Chicken Potato Soup

A hearty slow-cooker soup made with tender chicken, potatoes, carrots, celery, low fat turkey bacon, and herbs. As the potatoes cook down, they naturally thicken the broth into a creamy, comforting texture without needing heavy cream.

Print Pin

Course: Soup

Cuisine: American

Keyword: Crockpot Chicken Potato Soup

Prep Time: 15

Cook Time: 8 15

Total Time: 8 30

Servings:

Notes

Ingredients

4 slices 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

Step 1

Place a skillet over medium heat. Add the low fat turkey 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.

Step 2

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.

Step 3

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.)

Step 4

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.)

Step 5

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

Want To Intensify The Flavor?

This soup is designed to have a light, balanced flavor, but you can make it more robust with a few additions. Add 4 teaspoons chicken bouillon (as well as the chicken broth), 1 tablespoon dried Italian seasoning, and 1 teaspoon crushed red pepper. (Reduce the salt by half.)

Stovetop Instructions

This recipe is great on the stovetop as well! Brown the low fat turkey bacon, onions, and garlic as directed above in a large saucepot. In step 2, add the remaining ingredients 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. Then move on to step 4 mentioned above.