Healthy Crockpot Potato Soup with Chicken

Healthy Crockpot Potato Soup with Chicken – a thick, creamy, and seemingly sinful potato soup recipe with chunks of chicken breast and lots of vegetables.

Crockpot Potato Soup #ASpicyPerspective #CrockpotPotatoSoup #Chicken #Potato #Soup #Healthy #SlowCooker #Crockpot #PotatoSoup #DairyFree #GlutenFree #LowFat
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Potato Soup with Chicken Recipe

Potato Soup with Chicken is so comforting, and this healthy slow cooker soup recipe is so tasty too. 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.

Crockpot Potato Soup #ASpicyPerspective

Crockpot Potato Soup

I’ve remade my mom’s potato soup 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, 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!

Crockpot Potato Soup #ASpicyPerspective #CrockpotPotatoSoup #Chicken #Potato #Soup #Healthy #SlowCooker #Crockpot #PotatoSoup #DairyFree #GlutenFree #LowFat

Crockpot Potato Soup Recipe #ASpicyPerspective

Healthy Crockpot Potato Soup Recipe

Today I’m sharing my Healthy Crockpot Potato Soup with Chicken, a variation of my mom’s soup.

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!

Crockpot Potato Soup Recipe #ASpicyPerspective #CrockpotPotatoSoup #Chicken #Potato #Soup #Healthy #SlowCooker #Crockpot #PotatoSoup #DairyFree #GlutenFree #LowFat

Crockpot Potato Soup Recipe #ASpicyPerspective

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.

Crockpot Potato Soup Recipe #ASpicyPerspective #CrockpotPotatoSoup #Chicken #Potato #Soup #Healthy #SlowCooker #Crockpot #PotatoSoup #DairyFree #GlutenFree #LowFat

Easy Crockpot Potato Soup

This is an easy and 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.

Easy Crockpot Potato Soup #ASpicyPerspective

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

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

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

Crockpot Potato Soup #ASpicyPerspective #CrockpotPotatoSoup #Chicken #Potato #Soup #Healthy #SlowCooker #Crockpot #PotatoSoup #DairyFree #GlutenFree #LowFat

Watch the Video & Check the Recipe Card to Learn How to Make Healthy Crockpot Potato Soup with Chicken!

Looking for more chicken soup recipes? Try some of our favorites:

Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com
Print
4.54 from 52 votes

Healthy Crockpot Potato Soup with Chicken

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

Healthy Crockpot Potato Soup with Chicken - a thick, creamy, and seemingly sinful potato soup recipe with chunks of chicken breast and lots of vegetables.

Servings: 8

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

  1. 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.

  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. 
  3. Place the lid on the slow cooker. Turn on high 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.)
  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.)

  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!

Recipe Video

Recipe Notes

Want To Intensify The Flavor? This soup recipe is meant to be a lean soup with light balanced flavor. You can kick up the zest by adding 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 bacon, onions, and garlic as directed above in a large sauce pot. 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 aside. Continue simmering, stirring occasionally, until the potatoes are extremely soft and thicken the broth, 30-40 minutes total. Then move on to step 3.

 

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157 comments on “Healthy Crockpot Potato Soup with Chicken

  1. Pingback: chicken and potato soup – Exst

  2. Pingback: Healthy Crockpot Potato Soup with Chicken – makemelunch

  3. Sunil Dograposted March 31, 2019 at 1:38 am Reply

    Its looks so yummy. I will definitely make this dish for my family. Thanks for sharing.

  4. STEFANIE DUGGANposted March 10, 2019 at 5:38 pm Reply

    This was so yummy! I did add the additional spices that were in the recipe notes along with increasing the thyme to about 1 very full Tablespoon. Cooked mine in the instant pot and I won’t do that again. Did 10 minutes and the chicken was done but potatoes were pretty much cooked to the point of disintegration! HA! But still super yummy. For leftovers today I’ll cook up some potatoes and add it to the pot. Thanks for such a great recipe!! Even my non soup liking 8 year old thought it was good! And that’s saying something! ;)

  5. Jessica Thorndycraftposted February 27, 2019 at 7:49 pm Reply

    I followed the recipe to a T except I doubled the garlic and added the additional spices. Turned out great. I made it in the insapot. Very flavorful. I highly recommend adding additional fresh herbs I added 2 tsb of rosemary and thyme.

  6. Rajinder Singhposted February 26, 2019 at 4:24 am Reply

    Best way to give this dish to the children.

  7. Christineposted February 16, 2019 at 4:48 pm Reply

    Can you leave the potatoes unpeeled? I have a big bag of mini potatoes I was hoping to use and it would take forever to peel them.

    • Sommer Collierposted February 19, 2019 at 12:19 pm Reply

      Hi Cristine,

      Sure! If you don’t mind the texture, leave the skins on. :)

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  9. Audreyposted January 1, 2019 at 7:51 pm Reply

    Made it as is without the thyme and parsley bc I didn’t have have any on hand and it was delicious! 

  10. Lindseyposted November 29, 2018 at 9:16 pm Reply

    I agree with another comment that this is the most “okayest” soup ever. Very one note, had to make a lot of adjustment to give it any depth. 

  11. christyposted November 18, 2018 at 11:57 am Reply

    Has anyone ever made this soup in an instant pot? I love it but just got an instant pot and thought it would work that way too! Any idea on how long to cook it?

    • Darleneposted November 21, 2018 at 4:24 pm Reply

      I just made it in the instant pot. I put everything in the pot and cooked it on high for 10 minutes. Release the steam naturally. It was very good and save a lot of time. 

    • Jessica Thorndycraftposted February 27, 2019 at 7:50 pm Reply

      yes it worked great. I did 25 min and fast released

  12. Natashaposted November 18, 2018 at 10:16 am Reply

    This looks and sounds amazing, but i have a question – am I supposed to cook it on high for 8-10 hours or on low for 8-10 hours?

    • Sommer Collierposted November 18, 2018 at 9:30 pm Reply

      Hi Natasha,

      It’s 8-12 hours on high heat. Potatoes take a long time to soften in a slow cooker.

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  18. Gretelposted September 20, 2018 at 3:06 pm Reply

    Looking forward to making this! Have you tried this using an InstantPot? If so, what did you change?

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  25. Tristanposted August 26, 2018 at 7:27 pm Reply

    I only have golden potatoes. Will they work for this recipe?

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  27. Tonjaposted August 8, 2018 at 2:43 pm Reply

    Do you think that i could parboil the vegetables in order to cut down om cooking time?

    • Sommer Collierposted August 15, 2018 at 9:27 pm Reply

      Hi Tonja,

      If you want to cut down the cooking time, just cook the soup on the stovetop. :)

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  29. Summerposted July 19, 2018 at 4:07 pm Reply

    Anyone thought of putting a packet a white gravy mix to thicken it? 
    And can I chop my chicken up ahead of time instead of putting the whole breast?

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  31. Jessicaposted May 14, 2018 at 6:38 pm Reply

    Can’t quite put my finger on what was missing in the flavor department, but this was the world’s most okay-est soup. Made mine as instructed in the recipe. Maybe it’s just the fact that it’s 90 degrees here and I’m eating soup that is throwing the equation off?

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  33. Brittneyposted April 24, 2018 at 6:47 pm Reply

    Super simple super yummy! I’ve been sick all week and This soup was just what I’ve been wanting! Thanks for sharing.

  34. Christyposted March 23, 2018 at 9:51 pm Reply

    It was really good! Chicken cooked faster than 6.5 hours, I couldn’t figure out how to stir the pot vigorously without getting splashed by the soup, and I had to blend almost all of it to get the potatoes to break up. I added a little paprika and for a healthy soup, it was great!

  35. Vickiposted March 21, 2018 at 6:17 pm Reply

    Would red potatoes work? 

    • Sommerposted March 26, 2018 at 6:17 pm Reply

      Hi Vicki,

      You can, but red potatoes aren’t as starchy so they won’t break down and thicken the soup as much. It will still taste great!

  36. Rachelposted March 5, 2018 at 11:16 am Reply

    I’m a picky eater- especially when it comes to clean eating, and this was DELICIOUS! Did not taste “healthy” like many other meals that I’ve tried.

  37. Charposted February 22, 2018 at 8:04 pm Reply

    I made a half batch and followed recipe exactly. Absolutely LOVED it!!! I’m sure I’ll be making this tasty and filling soup often. Thanks for the awesome recipe!

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  40. Lindsayposted February 18, 2018 at 9:37 pm Reply

    How long do you refrigerate for? Do you put the whole crockpot in the fridge? That’s the only part of the recipe that is confusing me. 

    • Sommerposted February 26, 2018 at 8:48 pm Reply

      Hi Lindsay,

      Sorry for the confusion! You only refrigerate the chicken if you find it is fully cooked before the potatoes are soft. That way, the chicken doesn’t dry out. Slow cookers are funny things… Some cook a lot faster at the same setting as others. Does that make sense?

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  42. Kamariposted January 13, 2018 at 10:23 pm Reply

    I liked this recipe in terms of how simple it was. It’s always great to be able to just throw the ingredients in a crock pot and forget about it. I also liked the idea of blending some of the soup to create a creamy texture. That worked surprisingly well. The problem is there was almost no flavor when it all cooked down. I ended up having to throw pretty much my entire spice cabinet at it in order to make it edible.

  43. Lizposted January 12, 2018 at 11:08 am Reply

    Hi I made this and turned out amazing. But was wondering if it’s possible to to replace the celery with broccoli to turn it into  potato broccoli chowder instead. Any suggestions ? 

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  46. TBHposted January 7, 2018 at 10:23 am Reply

    Wish the recipe was written down.   Can’t make it if I do not have that.  Photos are pretty but little help.  

    • Sommerposted January 9, 2018 at 5:00 pm Reply

      Please press the red “click here for recipe” button at the bottom of the page. There you will find a printable version. :)

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  48. Nikkiposted December 27, 2017 at 10:16 pm Reply

    I made it on the stove. Cooked chicken septate and pulled it very good. Used turkey bacon need 6 pieces instead of four

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  50. Ashleyposted December 18, 2017 at 2:42 pm Reply

    Thank you for the recipie! Made this last night and it tasted great although my crockpot cooks fast so it only took 6 hours

  51. Ashleyposted December 13, 2017 at 4:44 pm Reply

    Hi there! Have you or anyone tried this in an instant pot instead? I’m a bit of a noob to cooking haha but wanted to try it out! If not there’s always the stovetop for tonight :)

  52. Allettaposted November 29, 2017 at 12:46 pm Reply

    Hi! Can’t wait to make this. When checking the chicken at 7 hours, do you mean remove the chicken and put in the fridge, or just put the whole thing in the fridge? 

    Thanks!

  53. Triciaposted November 27, 2017 at 3:59 pm Reply

    I’m currently making this…. My crock pot tends to cook pretty hot so I began cooking on low instead of high but still had to remove my chicken just under 4 hours in. Chicken temp was about over 170 degrees internally and still climbing when I took the breasts out and they aren’t very tender, which is disappointing. I followed the recipe and my crock pot was quite full, so I’m wondering what could be done to prevent this next time? I’ll come back later after dinner with a full review.

  54. Karl Marriottposted November 18, 2017 at 6:38 am Reply

    Delicious! Perfect for autumn…a real family favourite

  55. Pingback: Healthy Slow Cooker Chicken Potato Soup – Shabby Blog

  56. AJposted November 5, 2017 at 9:48 pm Reply

    Hi there, 

    Do you think I could replace bacon with shrimps? not a big fan of bacon… thank you!

    • Sommerposted November 6, 2017 at 8:28 am Reply

      Hi AJ,

      You can replace it with anything you like, but I might choose sometime with a little more fatty essence than shrimp. If you don’t have an aversion to pork (just bacon) go with ham or sausage. Even chicken sausage would be a good choice! :)

  57. Brittanyposted November 3, 2017 at 5:02 am Reply

    Hello,

    Is there a way to cut the sodium ? There’s a lot in there. Can chicken broth be substituted?

    • Sommerposted November 6, 2017 at 8:46 am Reply

      Hi Brittany,

      You can definitely select a low sodium broth to use in this recipe. You can also buy low sodium bacon. Happy Cooking! :)

  58. Nickyposted November 2, 2017 at 10:01 pm Reply

    DELICIOUS!!!!  Made in my crockpot, followed your cooking & blending directions, and it came out wonderfully. The family loved it. Thank you!

  59. Christine Turnerposted October 30, 2017 at 5:00 pm Reply

    This looks so delicious! I have a Ninja Slow Cooker and this is definitely the time of year I break it out as I live in Florida and we are now on our second cold front of the season which it’s unusually early for! Thank you! Can’t wait to try it!

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  61. Emilyposted October 25, 2017 at 11:29 pm Reply

    Does this recipe freeze well?

    • Sommerposted October 27, 2017 at 2:04 pm Reply

      Hi Emily,

      Yes it does. Just make sure to thaw it slowly without stirring, so the potatoes don’t break into mush.

  62. Chelsa Hyslopposted October 24, 2017 at 4:17 pm Reply

    Hi! Im excited to try this recipe, i was just wondering if theres a way to do it the night before ? So i could just turn it on before i go to work for 7!

  63. Vanessaposted October 21, 2017 at 8:41 pm Reply

    It was ok. I added some garlic salt and a couple bay leaves, still wasn’t super flavorful. Cooked in my instant pot for 30 minutes on high pressure and chicken and potatoes came out very tender though. Maybe next time I will try more potatoes and less broth, it was still pretty watery, even after purreeing  most of the potatoes.

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  65. Karen Newtonposted October 16, 2017 at 11:10 am Reply

    I will be making this today. Do you drain the bacon grease before adding the onions?

    • Sommerposted October 16, 2017 at 2:30 pm Reply

      Hi Karen,

      I don’t, but you could drain some off if you like, to cut the fat. :)

      • Karenposted October 16, 2017 at 3:25 pm

        Thank you so much!! Can’t wait to eat this tonight!!

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  68. Staciaposted October 5, 2017 at 5:20 pm Reply

    I made this for tonight and like I usually do, I changed it up a bit. I added more chicken since I didn’t want to deal with a stray chicken breast which was a mistake (my chicken was almost 2 lbs total) since it turned the soup into a chicken soup with potatoes – my fault entirely, not the recipe. Because of comments, I removed 1 healthy cup of broth from the pot before blending. With the one cup removed, the taste of the blended broth did not remind me of good potato soup. After blending I did have a thick broth, but it definitely was missing milk so I added some which helped (maybe 3/4 cup of whole milk into the entire crockpot). We will all add cheese, green onions and sour cream tonight. I was hoping for a good lower carb, lower fat potato soup but this one missed the mark for me. That said, I will make again as the base for a chicken vegetable soup. I enjoyed the thickness and chicken taste without having to add canned cream of chicken soup.

  69. Hannahposted September 29, 2017 at 11:36 pm Reply

    Great recipe! Easy to follow and delicious. I was wondering if you could put how many cups or ounces one serving is? I put this recipe into My Fitness Pal and the calorie count for one serving seemed high. I think I got more than 6 maybe more than 8 servings of this. Thanks!

    • Sommerposted October 2, 2017 at 9:18 pm Reply

      Hi Hannah!

      You should be able to get about eight 1 1/2 cup servings. The nutritional facts are listed at the bottom of the recipe. We use the website verywell.com to calculate these facts.

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  71. Jes Brownposted September 27, 2017 at 9:52 am Reply

    Hi! I have this in the crockpot now…my one concern is that it is filled to about an inch from the top. Is that ok? Will everything cook through ok? I believe my crockpot is 6 quarts, but I don’t know if I’ve had it this full before. 

    • Sommerposted September 27, 2017 at 2:48 pm Reply

      Hi Jes!

      When the crock is really full it does usually take a little longer. If you need to let it cook an extra 30-45 minutes, that’s ok. :)

  72. Jayposted September 25, 2017 at 10:00 pm Reply

    Fantastic recipe! I’m now planning to make it for a friend who loathes garlic and wonder would it be ok to leave the garlic out altogether or is there something I could substitute for flavour?!

  73. Mary Anneposted September 25, 2017 at 2:32 pm Reply

    Is this a gluten free chicken recipe?

  74. Jennifer Boswellposted September 25, 2017 at 12:22 pm Reply

    What would be your advice to convert this to a Instapot recipe? I like the idea of adding a rotisserie chicken in later so that the veggies can be timed appropriately. Any tips?

    • Sommerposted September 26, 2017 at 6:26 pm Reply

      Hi Jennifer,

      I actually don’t own an Instant Pot (Unbelievable right?!) If I were making this in a standard multi-cooker, I would cook the bacon and veggies first on the sauté setting. Then add the remaining ingredients and turn it down to the slow cook setting. Hope this helps!

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  76. Chrissyposted September 19, 2017 at 2:55 pm Reply

    Hi! This looks great, and I’m planning on making it this week for a little get together I’m having. My question is how full does it fill your 6 Qt slow cooker? Would there be room to 1.5 or even double it?

    • Sommerposted September 20, 2017 at 9:33 pm Reply

      Hi Chrissy!

      Probably not. In all honesty, I would make a double-batch on the stovetop, and then keep it warm in a slow cooker for your event. That way, you can make it ahead and re-warm if needed. You will also have extra to refill the crock when it gets low. Happy cooking! :)

      • Chrissyposted September 21, 2017 at 8:49 am

        Thanks for the reply! My next question then is if your yield of 6-8 servings was with leftovers or if that was pretty stringent. Sorry for all the questions! I just got the slow cooker and I’m very excited about it, but getting used to its size (haven’t made soup yet!). As a kid, my family had a smaller one.

      • Sommerposted September 21, 2017 at 1:51 pm

        No problem! Yes, that would be approximately 6 – 2 cups servings, or 8 – 1 1/2 cups servings, total. Enjoy your slow cooker!

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  80. Fred Kirschposted September 8, 2017 at 6:36 am Reply

    Can I use bacon bits. Leaks instead of onions?

    • Sommerposted September 8, 2017 at 9:13 pm Reply

      Hi Fred!

      Absolutely, on both questions. Just be sure the rinse the leeks VERY well. They tend to be sandy near the root end.

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  85. 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.

  86. 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!!!  

    • Valleygirlposted April 8, 2018 at 3:30 pm Reply

      Haha I’m here today because Midwest got snow again…in April…so we need one last belly warming meal to go with it. Can’t wait to make.

  87. 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. :)

  88. 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.

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  90. 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. =)

  91. 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! :)

  92. 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.

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  96. 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. :)

  97. 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!

  98. 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.

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  101. 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.

  102. 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.

  103. 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.

  104. 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. 

  105. 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.

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  107. 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!

  108. 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?

  109. 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!

  110. 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.

  111. 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!

  112. 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!

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

    I so want a bowl of this right now!

  115. 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! :)

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

    This is a bowl of chunky, hearty deliciousness!

  117. 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?

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

    this looks great- and so easy!

  119. 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.

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

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

  121. 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! 

  122. 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.

  123. 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.