Healthy Slow Cooker Chicken Potato Soup

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

Healthy Slow Cooker Chicken Potato Soup

Yield: 6-8 servings

Prep Time:15 minutes

Cook Time:8+ hours

5
5 / 5 (5 Reviews)
Did you make this recipe?   Leave a review »

Healthy Slow Cooker Chicken Potato Soup – A light and hearty potato soup recipe with chunk of chicken breast and lots of vegetables.

Ingredients:

  • 4 slices bacon, chopped (could be low fat turkey bacon)
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, 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
  • 1 teaspoon dried thyme
  • 1/3 cup fresh chopped parsley
  • Salt and pepper

Directions:

  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. 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, cover and refrigerate until the potatoes are tender and breaking apart. If you happen to have a faster slow cooker, you do not want to overcook the chicken.)
  3. 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!

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.

Nutrition Information

Yield: 6-8 servings, Serving Size: 8

  • Amount Per Serving:
  • Calories: 395 Calories
  • Total Fat: 11.9g
  • Saturated Fat: 3.5g
  • Cholesterol: 86mg
  • Sodium: 1255mg
  • Carbohydrates: 33.6g
  • Fiber: 5.7g
  • Sugar: 5.2g
  • Protein: 36.6g
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Amazing Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.com

MY OTHER RECIPES


PAGE: 1 2

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

62 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!

  11. Pingback: Healthy Slow Cooker Chicken Potato Soup | My Meals are on Wheels

  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!

  18. Pingback: Healthy Slow Cooker Chicken Potato Soup Recipe! | Thrifty Momma Ramblings

  19. 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.

    Rating: 5
  20. 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. 

    Rating: 4
  21. 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.

  22. 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.

  23. 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.

  24. Pingback: A Year in the Life of a Kitchen: Chicken Potato Soup |

  25. Pingback: Slow Cooker Chicken Recipes - Midwestern Moms

  26. 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.

  27. 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

    Rating: 5
    • 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!

  28. 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. :)

  29. Pingback: Healthy Slow Cooker Chicken Potato Soup – Menu

  30. Pingback: BBQ Meatball Fry Bread Tacos - Kleinworth & Co

  31. Pingback: Menu plan: Feb 13-19

  32. 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.

  33. 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! :)

  34. 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. =)

    Rating: 5
  35. Pingback: Crock Pot Potato Recipes that are Hearty and Delicious! - Turning the Clock Back

  36. 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.

  37. 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. :)

  38. 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!!!  

    Rating: 5
  39. 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.

  40. Pingback: Slow Cooked Chicken & Sweet Potato Soup (Paleo, Low Carb) - Wholesome Homemade

  41. Pingback: 200 Best Crock Pot Recipes - Prudent Penny Pincher

  42. Pingback: Slow Cooker Chicken Soup Recipes | Easy Fall Recipes

  43. Pingback: The Best Healthy Slow Cooker Recipes - Small Talks

  44. 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.

  45. Pingback: The Best Healthful Gradual Cooker Recipes – WikiBlog.Info

  46. Pingback: Healthy Slow Cooker Soup Recipes To Make This The Best Fall Ever - Vigor It Out

  47. Pingback: The Best Healthy Slow Cooker Recipes Of 2017

  48. 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?