Healthy Slow Cooker Chicken Potato Soup

Amazing Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.comWe’re sharing Healthy Slow Cooker Chicken Potato Soup today… Thick, creamy, and seemingly sinful!

Easy Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com
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Don’t you love meals that feel and taste super naughty, but aren’t?

Potato soup has always been one of my favorite soups for fall and winter. 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.

We ate potato soup often during my childhood. It always made the house smell deliciously welcoming.

Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com

I’ve remade my mom’s potato many times over the years. It never ceases to amaze me how simple it is. It’s also easy to adjust for personal taste and for health.

Yes, potato soup is a carb-based dish. Yet it can still be made as a low fat dinner, loaded with vitamins and minerals!

Making Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree

How to Make Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree

Today I’m sharing my Healthy Slow Cooker Chicken Potato Soup variation of mom’s soup.

It is dairy free, gluten free, low fat (especially if you use turkey bacon), and packed with protein and veggies!

Make this Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree

How To: Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree

You can make this Healthy Slow Cooker Chicken Potato Soup 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.

Must-Make Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree

This is a long slow cooker recipe.

It takes a lot of time for the potatoes to break down and thicken the broth in a crock pot. That means you really can leave the crock bubbly 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.

Perfect Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree

That makes our Healthy Slow Cooker Chicken Potato Soup versatile enough for any night of the week.

Try serving it with our Apple Chop Salad and Zucchini Parmesan Bread!

Awesome Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree

I think mom would approve of my adjusted Healthy Slow Cooker Chicken Potato Soup. And I think you will too!

Best Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com #lowfat #glutenfree #dairyfree 

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40 Responses to “Healthy Slow Cooker Chicken Potato Soup”

  1. Heleneposted October 26, 2016 at 8:05 am

    Since it is chicken breast, did you mean to say to cook on low for 9-12hrs instead of high?

    Reply

    • Sommer — October 26th, 2016 @ 1:20 pm

      Hi Helene!

      Because this soup has so many dense heavy veggies in it, it takes a long time to fully heat and cook the soup, even on high. Of course all slow cookers vary a bit… I have made this in both my “slower” and “faster” slow cookers and both needed to be set on high heat. The “faster” (slightly hotter) slow cooker cooked the soup into a thick creamy broth in about 9 hours. The chicken was still tender when chopped. You can definitely set it on a low if you are nervous about your slow cooker. You can also check the chicken early, just to be safe. It just may take quite a bit longer than you realize.

      Reply

  2. Emily @ Life on Foodposted October 26, 2016 at 8:26 am

    This soup looks so hearty and I love that it comes from the crock pot. Always a good thing.

    Reply

  3. lauren @ Climbing Grier Mountainposted October 26, 2016 at 9:35 am

    It’s starting to cool down here in Colordao. Can’t wait to add this to the regular dinner rotation! 

    Reply

  4. Maria Lichtyposted October 26, 2016 at 9:35 am

    I love when the slow cooker can do all thew work for me!

    Reply

  5. Kimposted October 26, 2016 at 10:14 am

    I have the same question as Helene. Seems like 9-12 hours on high maybe should be 9-12 hours on low.
    Really enjoy your recipes!

    Reply

    • Sommer — October 27th, 2016 @ 10:11 am

      Hi Kim,

      Not sure if you saw my response above… Because this soup has so many dense heavy veggies in it, it takes a long time to fully heat and cook the soup, even on high. Of course all slow cookers vary a bit… I have made this in both my “slower” and “faster” slow cookers and both needed to be set on high heat. The “faster” (slightly hotter) slow cooker cooked the soup into a thick creamy broth in about 9 hours. The chicken was still tender when chopped. You can definitely set it on a low if you are nervous about your slow cooker. It just may take quite a bit longer.

      Reply

  6. Heather Christoposted October 26, 2016 at 12:12 pm

    this looks great- and so easy!

    Reply

  7. Maurita Hadenposted October 26, 2016 at 5:16 pm

    Looks wonderful (getting over a cold ) I have a 4 qt slow cooker any recommendations as to scale down portions?

    Reply

  8. Julie | Table for Twoposted October 26, 2016 at 8:53 pm

    This is a bowl of chunky, hearty deliciousness!

    Reply

  9. Stacyposted October 27, 2016 at 12:38 am

    Hi Sommer! Do you have any advice on turning this into a vegetarian recipe? Thank you!

    Reply

    • Sommer — October 27th, 2016 @ 10:08 am

      Hi Stacy,

      Sure thing! Skip the bacon and add 3 tablespoons of butter. Then use vegetable broth instead of chicken broth, and remove the chicken altogether. You can add in a meat substitute if you like, but it’s not necessary. Let me know how it turns out! :)

      Reply

  10. Kevin @ Closet Cookingposted October 27, 2016 at 8:25 am

    I so want a bowl of this right now!

    Reply

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  12. Denisse | Le Petit Eatsposted October 27, 2016 at 7:15 pm

    Wow, it’s raining right now and all I want is a big bowl of this thick, hearty soup!

    Reply

  13. Lynndaposted October 29, 2016 at 8:23 am

    What are the macros on this? I need to be careful or just have a taste. Thanks!

    Reply

  14. Kristenposted November 3, 2016 at 9:33 pm

    Can you freeze the soup afterwards to save for later? It makes such a large amount!

    Reply

    • Sommer — November 23rd, 2016 @ 10:02 pm

      Hi Kristen,

      Yes, you can definitely freeze it. Just thaw and reheat on the stovetop for a few minutes.

      Reply

  15. Lavuesposted November 5, 2016 at 12:48 pm

    I’m loving slow cooker recipes, it makes cooking much more easier yet tastes great as always!

    Reply

  16. Hillaryposted November 8, 2016 at 6:57 pm

    I made this tonight and it’s delicious but mine did not thicken up at all :( I used gold potatoes instead of russet potatoes because that’s what I had.  Could that be why? 

    Reply

    • Sommer — November 23rd, 2016 @ 10:11 pm

      Hi Hillary,

      Yes, you do need to use very starchy potatoes for the soup to thicken on its own. It’s also important to stir the soup well so the potatoes can break up and thicken the broth. Maybe try it again?

      Reply

  17. Jeromeposted November 14, 2016 at 6:42 pm

    I am looking into making this either tonight or tomorrow. Do you think substituting the russet potatoes for sweet potatoes would be a good idea? Trying to keep the family on a lower carb diet.

    Reply

    • Sommer — November 23rd, 2016 @ 10:13 pm

      Hi Jerome,

      This is a lower calorie and lower fat recipe, but not really low carb. You do need to use starchy potatoes for a thick hearty finish. I’m not sure sweet potatoes will quite do that.

      However let me know how it turns out if you give it a try!

      Reply

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  19. Micheleposted November 15, 2016 at 8:40 pm

    I like the original recipe, but I did make a few changes. Only because of what I had. Used thighs instead of breas

    Reply

  20. Micheleposted November 15, 2016 at 8:45 pm

    I liked the original recipe but I made a few changes, because of what I had. Used thighs and smoked bacon. Cheese to top added smoked gouda. Just  let it simmer for longer no lid, so it got thicker. Little fresh chive and grated parmesan at the end. Did this stove top.

    Reply

  21. Robinposted November 19, 2016 at 7:18 am

    I made this overnight and finished this morning. For those with thickening issues- once cooking is done, stirring the whole thing will break up potatoes and it’ll turn the broth into a creamy texture. I made it with chicken thighs and it came out well although something is missing with the flavor. I think adding a little lemon juice at the end would be good. 

    Reply

  22. Debbieposted November 21, 2016 at 2:12 am

    Your recipe looks delicious. My question is, is it safe to freeze? And if yes, for how long?

    Reply

    • Sommer — November 23rd, 2016 @ 7:23 pm

      Hi Debbie,

      We frozen some last week, then reheated it on the stovetop. It turned out just fine. As for how long, 6 months is probably the limit.

      Reply

  23. Hannahposted December 11, 2016 at 12:19 pm

    Hi!
    I only have red potatoes on hand, will that work at all with this soup? It sounds delicious, but we are in the lull of a snow storm, so I would rather not venture out for a different kind of potato.
    Thank you!
    Hannah

    Reply

    • Sommer — December 15th, 2016 @ 10:57 am

      Hi Hannah!

      You can definitely use red potatoes and it will taste great, but the soup won’t be as creamy. You need the extra starch from russets for that.

      Reply

  24. Kelliposted December 12, 2016 at 1:03 pm

    How much is a “serving” here? Is it a cup? Two cups? Trying to figure out if, calorie wise, this fits into my daily limit.

    Reply

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  27. Nancyposted December 26, 2016 at 3:17 pm

    I made this and it’s yummy, but not as creamy as yours looks. I used russet potatoes and cooked for around 8 hours on high, should I have cooked it longer? I’m tempted to add milk, but don’t want to! :)

    Reply

    • Sommer — January 9th, 2017 @ 9:41 am

      Hi Nancy,

      There’s a note in the recipe, that my soup has been slightly puree for a super creamy finish. You can use an immersion blender or standard blender to get the creamy texture. If using a standard blender, take 1 1/2 cups of the soup base out of the crock. Puree, then stir back into the soup.

      Reply

  28. Belinda Martinposted January 6, 2017 at 8:57 pm

    I liked the taste. I used a combination of breast and thighs. I layered it like recipe suggested. I and so used russet potatoes. About 6 hrs in i stirred it as potatoes were very soft. Took chicken out as I t was done also so wentry ahead and shredded it. The only thing I could not get was the creamy look that you had on your photo. I was slightly disappointed but there taste was very pleasant. I will try it again

    Reply

    • Sommer — January 9th, 2017 @ 9:11 am

      Hi Belinda,

      Thanks for reporting back. As mentioned in the recipe, mine has been partially pureed to reach the ultra creamy texture. You can use an immersion blender or standard blender to achieve this. Happy Cooking!

      Reply

  29. Sarahposted January 13, 2017 at 5:38 pm

    At what point would you recommend using the immersion blender to get the creamy texture? Right before serving?

    Also, at the beginning when cooking the bacon, onion mix, must you cook the bacon to your preference (aka done) prior to adding in the onions?

    Thanks!

    Reply

    • Sommer — January 16th, 2017 @ 9:10 pm

      Hi Sarah,

      Yes, add the onions after the bacon is fully cooked. Adding the onions will keep the bacon from turning darker.

      As for blending, I always do it after I’ve removed the cooked chicken. I puree it just a little to thicken the base. Then shred the chicken and stir it back. in. :)

      Reply

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