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.

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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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54 comments on “Healthy Slow Cooker Chicken Potato Soup

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

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

    • Sommerposted October 26, 2016 at 1:20 pm Reply

      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.

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

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

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

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

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

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

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

    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!

    • Sommerposted October 27, 2016 at 10:11 am Reply

      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.

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

    this looks great- and so easy!

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

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

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

    This is a bowl of chunky, hearty deliciousness!

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

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

    • Sommerposted October 27, 2016 at 10:08 am Reply

      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! :)

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

    I so want a bowl of this right now!

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

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

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

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

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

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

    • Sommerposted November 23, 2016 at 10:02 pm Reply

      Hi Kristen,

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

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

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

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

    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? 

    • Sommerposted November 23, 2016 at 10:11 pm Reply

      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?

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

    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.

    • Sommerposted November 23, 2016 at 10:13 pm Reply

      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!

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

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

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

    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.

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

    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. 

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

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

    • Sommerposted November 23, 2016 at 7:23 pm Reply

      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.

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

    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

    • Sommerposted December 15, 2016 at 10:57 am Reply

      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.

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

    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.

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

    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! :)

    • Sommerposted January 9, 2017 at 9:41 am Reply

      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.

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

    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

    • Sommerposted January 9, 2017 at 9:11 am Reply

      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!

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

    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!

    • Sommerposted January 16, 2017 at 9:10 pm Reply

      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. :)

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  33. Rachelposted February 18, 2017 at 10:31 pm Reply

    I’m looking forward to making this for the upcoming week’s lunch meal prep. Thank you for sharing! Instead of potatoes, I’m going to try your recipe with turnips to save on calories.

  34. Meganposted February 21, 2017 at 11:26 am Reply

    Can this be made without the chicken and then add in shredded rotisserie chicken at the end??

    • Sommerposted February 22, 2017 at 9:16 am Reply

      Hi Megan, Absolutely! :)

  35. Sam from YLAposted March 8, 2017 at 6:26 am Reply

    A dish that I can say colorful and healthy. Those soft and yellow potatoes, fresh and luscious greens, rich and flavorful carrots, and the star ingredient – chicken really makes me want to hit the kitchen and try the dish myself.
    I’d love to try with some fresh herbs for a little variety and probably some chicken stock to add more flavor on the soup.

    Paired with oven baked french garlic bread, this dish is an absolutely great for winter. Thanks for sharing this recipe. =)

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  37. Trishaposted March 25, 2017 at 7:36 pm Reply

    Has anyone tried substituting the potatoes with cauliflower? I’m going to try that, assuming it won’t be as creamy but it will be less carbs.

  38. Krystalposted April 8, 2017 at 12:02 pm Reply

    Love how easy this is! I’m going to make this today or have my slow cooker make it, is more like it. What size slow cooker is this recipe for? Thank you so much.

    • Sommerposted April 18, 2017 at 8:47 am Reply

      Hi Krystal! Use a large 6 quart slow cooker. :)

  39. Wendy Zposted April 22, 2017 at 9:44 pm Reply

    I made this tonight after a big cool down (and snow on the ground this morning!).  I made it on top of the stove. Since I don’t have an immersion or stand blender, I just used my potato masher to break up the veggies a bit. Still found it a little thin so I just used a bit of corn starch to thicken it. This will be great to freeze for a cooler day!  Those are plentiful here in Canada!!!  

  40. Alisa Ewertposted June 13, 2017 at 4:01 am Reply

    Your presentation is really interesting, I believe decoration and arranging food on the plate is really an art.

  41. Brittany Blankenshipposted July 12, 2017 at 10:05 am Reply

    Hey Sommer! I’m going to try this. It looks amazing. We are a family of 7 (6 that eat. One nursling). My kids eat like grown men. Should I double this recipe? For reference, we normally cook in a 7qt crockpot and there is maybe 1-2 bowls of leftovers… if that. 

    Loving your blog!