29+ Must-Try Crockpot Chicken Potato Soup Recipes to Refresh

Are you in the mood for a comforting, hearty meal that’s both easy to prepare and delicious?

Look no further than crockpot chicken potato soup!

This dish combines tender chicken, creamy potatoes, and a variety of savory ingredients, making it the perfect comfort food.

With just a few simple ingredients, your crockpot will do the hard work, leaving you with a meal that’s as satisfying as it is easy.

In this blog, we’re sharing 29+ variations of crockpot chicken potato soup recipes that you can make to suit your taste.

Whether you prefer a classic version, or something with a creative twist, there’s a recipe here for everyone.

29+ Must-Try Crockpot Chicken Potato Soup Recipes to Refresh

Crockpot chicken potato soup is the epitome of easy, comforting food.

It’s versatile, delicious, and perfect for a busy day when you need a meal that practically cooks itself.

From classic versions to inventive variations, these 29+ recipes will help you explore new flavors and combinations.

So, grab your slow cooker, and get ready to enjoy some of the most flavorful soups you’ll ever make.

Creamy Crockpot Chicken and Potato Soup

This hearty soup is the perfect comfort food for cold days. Combining tender chicken, hearty potatoes, and a creamy broth, it’s rich in flavor and filling. With minimal prep time, you can let the slow cooker work its magic, making it a fantastic option for busy weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the diced potatoes, onion, and garlic over the chicken.
3. Pour in the chicken broth, and season with thyme, paprika, salt, and pepper.
4. Cover and cook on low for 6-7 hours, or until the chicken and potatoes are tender.
5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
6. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.
7. Taste and adjust seasoning, if necessary.
8. Serve hot, garnished with parsley if desired.

This creamy, cheesy soup is a crowd-pleaser that satisfies all ages. The potatoes become tender and soak up all the savory flavors, while the chicken adds protein and depth. The combination of cheese and cream brings a rich, velvety texture, making it a perfect, comforting meal.

For a bit more flavor and texture, you can add crispy bacon bits on top or serve with crusty bread. This soup also reheats wonderfully, making it a great option for meal prep or leftovers. It’s guaranteed to warm you up and leave everyone asking for seconds.

Crockpot Chicken Bacon Ranch Potato Soup

This creamy, flavorful soup brings together the unbeatable combo of chicken, bacon, and ranch seasoning for an indulgent, comforting dish. With potatoes to add heartiness and a dash of ranch flavor, it’s a rich and savory meal that’s as satisfying as it is simple to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 small onion, diced
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 1 cup heavy cream
• 8 slices cooked bacon, crumbled
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, and onion into the slow cooker.
2. Sprinkle the ranch seasoning packet over the ingredients.
3. Pour in the chicken broth and add salt and pepper to taste.
4. Cover and cook on low for 6-7 hours or until the chicken is fully cooked and the potatoes are tender.
5. Remove the chicken breasts, shred them with two forks, and return to the slow cooker.
6. Stir in the heavy cream, crumbled bacon, and shredded mozzarella cheese.
7. Let the soup cook for an additional 10-15 minutes, until the cheese is melted and everything is well combined.
8. Serve hot, topped with green onions.

This soup is an explosion of flavor, with the ranch seasoning tying everything together beautifully. The addition of bacon adds a smoky crunch, and the mozzarella cheese gives the soup a smooth, creamy finish. It’s a great twist on a classic potato soup, with a bold ranch kick.

You can customize this recipe by adding extra vegetables like corn or peas for additional flavor and texture. It’s perfect for feeding a hungry crowd or enjoying leftovers the next day, as the flavors only get better with time.

Crockpot Chicken and Cheesy Potato Soup

This soup is a creamy, cheesy delight that combines the best of potatoes and chicken in a rich broth. The slow cooker makes this recipe easy, and the results are nothing short of comforting. With the added richness of cheese, this soup feels like a warm, satisfying hug in a bowl.

Ingredients:

• 4 boneless, skinless chicken breasts
• 7 medium potatoes, peeled and diced
• 1 small onion, chopped
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• Sour cream for garnish (optional)

Instructions:

1. Add the chicken breasts, diced potatoes, and onion to the slow cooker.
2. Pour the chicken broth over the ingredients and sprinkle with garlic powder, onion powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours, until the chicken and potatoes are tender.
4. Once done, remove the chicken breasts, shred the chicken with two forks, and return it to the slow cooker.
5. Stir in the heavy cream and shredded cheddar cheese, mixing until smooth and the cheese has melted.
6. Taste and adjust the seasoning as needed.
7. Serve hot, with a dollop of sour cream on top if desired.

This cheesy potato soup is comfort food at its finest. The potatoes become soft and tender, while the chicken adds a savory depth. The creamy, cheesy broth is luxurious, and the dish has the perfect balance of richness and heartiness.

For a lighter version, you can substitute some of the cream with milk or use reduced-fat cheese. This soup is perfect for a cozy family dinner and pairs wonderfully with a side salad or some crunchy breadsticks. It also freezes well, so you can make a big batch to enjoy later.

Crockpot Chicken and Potato Soup with Corn

A delightful twist on the classic chicken and potato soup, this recipe incorporates sweet corn to add natural sweetness and texture to the creamy base. The chicken becomes melt-in-your-mouth tender, while the potatoes create a hearty base, and the corn adds a pop of flavor. Perfect for a cozy dinner, this recipe is sure to be a new favorite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 1 cup frozen corn kernels
• 4 cups chicken broth
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, chopped onion, and corn in the slow cooker.
2. Add the chicken broth and season with parsley, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours or until the chicken and potatoes are cooked through and tender.
4. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
5. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the broth, creating a rich and creamy texture.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro or parsley for a burst of color and freshness.

This soup brings an extra layer of sweetness from the corn, balancing the savory flavors perfectly. The addition of cheddar cheese and cream creates a velvety texture, and the chicken provides a satisfying protein boost. It’s ideal for those who love a flavorful, creamy soup with a bit of sweetness.

For extra texture, consider adding crispy bacon bits or serving with a side of garlic bread. This soup also holds up well for leftovers and is even more flavorful the next day, making it perfect for meal prep or feeding a family.

Spicy Crockpot Chicken Potato Soup

For those who love a little kick in their soup, this spicy version of chicken potato soup delivers just the right amount of heat. With ingredients like jalapeños and a bit of cayenne pepper, this soup packs a punch while maintaining its creamy, comforting texture. It’s perfect for anyone who enjoys a bit of spice to complement the richness of potatoes and chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 jalapeños, seeded and diced
• 4 cups chicken broth
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, chopped onion, and diced jalapeños into the slow cooker.
2. Add the chicken broth, cayenne pepper, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the chicken and potatoes are tender.
4. Once cooked, shred the chicken with two forks and return it to the slow cooker.
5. Stir in the heavy cream and Monterey Jack cheese, allowing the cheese to melt and create a creamy texture.
6. Taste and adjust seasoning, adding more spice if desired.
7. Serve hot, garnished with fresh cilantro for a cooling contrast.

The combination of spicy jalapeños and cayenne pepper gives this soup a unique, zesty flavor that contrasts beautifully with the creamy base. The smoky paprika enhances the depth of the broth, while the shredded cheese provides a smooth finish. This soup is perfect for those who like their comfort food with a little bit of heat.

Serve this spicy chicken potato soup with a dollop of sour cream to cool down the spice, or pair it with a fresh side salad. Leftovers will keep their flavor, making it a great option for reheating later in the week.

Crockpot Chicken and Leek Potato Soup

This light yet flavorful soup incorporates the delicate flavor of leeks alongside tender chicken and potatoes. The slow cooker works wonders in bringing out the natural sweetness of the leeks, while the creamy broth makes this soup feel indulgent without being too heavy. It’s a comforting dish with a sophisticated twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, and sliced leeks into the slow cooker.
2. Pour in the chicken broth and add thyme, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours or until the chicken is cooked through and the potatoes are tender.
4. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
5. Stir in the heavy cream and mix until the soup is creamy and smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh chives for a burst of color and mild onion flavor.

The leeks add a subtle sweetness and depth to the soup, making it more refined compared to typical chicken potato soups. The creaminess of the broth pairs perfectly with the earthy potatoes, and the shredded chicken makes it hearty enough for a complete meal.

This soup is excellent served with a crusty baguette or a side of sautéed greens for added flavor. The combination of leeks and cream makes this soup feel comforting yet light, perfect for a chilly evening.

Crockpot Chicken and Sweet Potato Soup

Sweet potatoes add a wonderful natural sweetness to this savory chicken soup. The slight sweetness of the potatoes pairs beautifully with the tender chicken, and the rich broth enhances the overall flavor profile. This soup is a healthy, hearty, and satisfying option for those who enjoy a balance of sweet and savory.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add the chicken breasts, diced sweet potatoes, and chopped onion to the slow cooker.
2. Pour in the chicken broth and season with cinnamon, garlic powder, ground ginger, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the chicken and sweet potatoes are tender.
4. Remove the chicken breasts and shred them with two forks, returning the chicken to the soup.
5. Stir in the coconut milk, mixing well to incorporate into the broth.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh cilantro for a vibrant contrast.

This soup strikes the perfect balance between savory and sweet, thanks to the addition of sweet potatoes and coconut milk. The cinnamon and ginger bring warmth and complexity, making this soup a delightful option for any season. It’s both nourishing and comforting, with a unique flavor combination that will stand out at any dinner table.

Pair this soup with a side of whole-grain crackers or a light salad for a healthy and well-rounded meal. Leftovers are equally delicious, and the flavors continue to deepen over time, making it perfect for meal prepping.

Crockpot Chicken and Broccoli Potato Soup

A wonderful combination of creamy potatoes, tender chicken, and vibrant broccoli, this soup is both comforting and nutritious. The broccoli adds a slight crunch and freshness that perfectly complements the smooth texture of the potatoes. This soup is hearty enough to be a meal on its own while being light enough to not feel too heavy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 cup heavy cream
• Salt and pepper to taste
• Shredded Parmesan cheese for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, chopped onion, and broccoli florets in the slow cooker.
2. Add the chicken broth and season with thyme, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours, until the chicken and potatoes are tender and the broccoli is cooked through.
4. Remove the chicken breasts, shred them with two forks, and return the chicken to the slow cooker.
5. Stir in the heavy cream, mixing until the soup becomes rich and creamy.
6. Taste and adjust the seasoning as needed.
7. Serve hot, topped with shredded Parmesan cheese.

The addition of broccoli adds a bright, fresh flavor and pairs beautifully with the rich, creamy potatoes and chicken. This soup is a great way to sneak in some extra vegetables while still offering the comfort and heartiness of a traditional potato soup.

For a complete meal, serve this soup with a side of garlic bread or a simple green salad. The leftovers will keep well in the fridge and are easy to reheat for a quick meal. This is a soup that will satisfy both adults and kids alike, with its rich texture and balanced flavors.

Crockpot Chicken, Bacon, and Potato Chowder

This hearty and flavorful chowder combines crispy bacon, creamy potatoes, and tender chicken for a dish that’s savory, rich, and satisfying. The slow cooking process melds the flavors together beautifully, creating a soup that’s perfect for chilly days or when you’re craving something filling and comforting.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 small onion, chopped
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, chopped onion, and crumbled bacon into the slow cooker.
2. Pour the chicken broth over the ingredients and add thyme, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours, until the chicken and potatoes are tender.
4. Remove the chicken breasts and shred them using two forks, returning the shredded chicken to the chowder.
5. Stir in the heavy cream and shredded cheddar cheese until the soup is creamy and the cheese has melted.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped green onions for added color and flavor.

The crispy bacon adds a smoky richness to the chowder, while the creamy potatoes and chicken create a comforting, hearty base. The cheddar cheese brings a nice tangy richness to the dish, and the green onions add a burst of freshness to balance the flavors. This chowder is a wonderful dish for a cozy family dinner or to impress guests at a gathering.

Serve it with a side of cornbread or crusty bread to soak up the creamy broth. This chowder is also an excellent choice for leftovers, as the flavors develop even more over time. It’s a filling, indulgent dish that never fails to satisfy.

Crockpot Chicken and Potatoes with Spinach and Garlic

For a lighter, nutrient-packed version of chicken and potato soup, this recipe incorporates fresh spinach and garlic, creating a dish that’s flavorful, wholesome, and comforting. The garlic adds an aromatic depth of flavor, while the spinach provides freshness and a touch of earthiness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 cup fresh spinach, chopped
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts, diced potatoes, and minced garlic into the slow cooker.
2. Add the chicken broth, basil, onion powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the chicken and potatoes are tender.
4. Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
5. Stir in the fresh spinach and cook for an additional 10 minutes, allowing the spinach to wilt and integrate into the soup.
6. Pour in the heavy cream and mix until the soup is creamy and smooth.
7. Taste and adjust seasoning as necessary.
8. Serve hot.

This chicken and potato soup with spinach is a wonderful way to pack in some greens without sacrificing flavor. The garlic and basil add an Italian-inspired flair, while the creaminess of the soup makes each spoonful feel rich and indulgent. The spinach adds a healthy element, making this soup a great choice for those looking for a nourishing meal.

Pair this dish with a light salad or a slice of toasted whole-grain bread for a well-rounded meal. This recipe is easy to make in large batches, and the leftovers hold up well, making it a great option for meal prep.

Crockpot Creamy Chicken and Potato Soup with Mushroom

This creamy chicken and potato soup is elevated with the earthy, savory flavor of mushrooms. The slow-cooked mushrooms add depth and richness to the broth, perfectly complementing the creamy texture of the potatoes and chicken. It’s an elegant yet comforting dish that will impress with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, sliced mushrooms, and chopped onion into the slow cooker.
2. Pour in the chicken broth and season with thyme, salt, and pepper.
3. Cover and cook on low for 6-7 hours until the chicken and potatoes are fully cooked and tender.
4. Remove the chicken breasts, shred them with two forks, and return them to the soup.
5. Stir in the heavy cream and Gruyère cheese, mixing until the cheese has melted and the soup becomes creamy.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh parsley.

The mushrooms in this soup give it a deep, umami flavor that beautifully complements the creamy broth and tender chicken. The addition of Gruyère cheese adds a nutty richness, making the soup feel even more luxurious. It’s a wonderful dish for a cozy dinner or a special occasion.

This soup pairs wonderfully with crusty bread or a green salad. It’s also great for reheating, as the flavors continue to develop, making it an ideal choice for leftovers. If you’re a fan of mushrooms, this soup is a must-try.

Crockpot Chicken and Potato Soup with Kale and Lemon

This recipe brings together hearty potatoes, tender chicken, and the freshness of kale, with a bright citrus twist from lemon. The kale adds a healthy, slightly bitter flavor, while the lemon juice brightens up the richness of the potatoes and chicken, creating a wonderfully balanced dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 2 cups kale, stems removed and chopped
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

1. Add the chicken breasts, diced potatoes, chopped kale, and chopped onion to the slow cooker.
2. Pour in the chicken broth and season with garlic powder, rosemary, salt, and pepper.
3. Cover and cook on low for 6-7 hours, until the chicken and potatoes are tender and the kale has softened.
4. Remove the chicken breasts, shred them with two forks, and return them to the soup.
5. Stir in the lemon juice and mix to combine.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with lemon zest for added brightness.

This soup is a perfect balance of hearty and light. The kale provides a nutrient-rich, slightly bitter flavor that contrasts nicely with the sweetness of the potatoes. The lemon juice adds a refreshing kick that brings the whole dish to life, making it feel bright and vibrant while still being filling and comforting.

Pair this soup with a simple side of grilled chicken or a Mediterranean-inspired salad for a complete meal. This is also a great dish to enjoy as leftovers, as the lemon flavor intensifies and the soup continues to develop in the fridge.

Crockpot Chicken and Potato Soup with Pesto

For a flavorful twist on the traditional chicken and potato soup, this recipe incorporates pesto for an herbaceous, garlicky finish. The fresh basil and Parmesan in the pesto elevate the dish, adding a burst of flavor that pairs perfectly with the creaminess of the potatoes and tender chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1/2 cup pesto (store-bought or homemade)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, and chopped onion in the slow cooker.
2. Pour in the chicken broth and stir in the pesto, salt, and pepper.
3. Cover and cook on low for 6-7 hours, until the chicken and potatoes are cooked through and tender.
4. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
5. Stir in the heavy cream and grated Parmesan cheese, mixing until smooth and creamy.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil.

The pesto in this soup adds a fresh, herbaceous note that perfectly complements the creamy base. The combination of basil, garlic, and Parmesan brings out the best in the chicken and potatoes, making this soup extra flavorful. It’s a great way to incorporate more herbs into your meals, and it’s sure to become a favorite for those who love pesto.

For a complete meal, serve this soup with a side of garlic bread or a simple green salad. Leftovers are equally delicious, and the pesto flavor continues to develop as it sits. This is a flavorful, refreshing take on the classic chicken potato soup that’s perfect for any season.

Crockpot Chicken and Potato Soup with Caramelized Onions

This recipe elevates the traditional chicken and potato soup by incorporating the rich, sweet flavor of caramelized onions. The slow cooking process allows the onions to develop a deep, savory sweetness that enhances the broth and complements the creamy potatoes and tender chicken. It’s a comforting soup that feels luxurious and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 2 large onions, thinly sliced
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a skillet, heat a bit of olive oil over medium heat and sauté the sliced onions until golden brown and caramelized, about 20-25 minutes. Stir occasionally to prevent burning.
2. Place the chicken breasts, diced potatoes, and caramelized onions into the slow cooker.
3. Add the chicken broth, thyme, garlic powder, salt, and pepper.
4. Cover and cook on low for 6-7 hours, until the chicken and potatoes are tender.
5. Remove the chicken breasts, shred them using two forks, and return the chicken to the soup.
6. Stir in the heavy cream and shredded mozzarella cheese, mixing until the cheese has melted and the soup is creamy.
7. Taste and adjust seasoning as necessary.
8. Serve hot, garnished with fresh thyme or parsley.

The caramelized onions add an incredible depth of flavor to the soup, balancing the richness of the cream and the tenderness of the chicken. The mozzarella cheese provides a mild, melty finish that makes the soup feel comforting and indulgent. This recipe is perfect for a cozy evening or when you want to treat yourself to a little extra flavor.

Pair this soup with a side of toasted baguette or a simple mixed green salad to round out the meal. Leftovers improve as the flavors meld together, so it’s ideal for making ahead or for meal prep.

Crockpot Chicken and Potato Soup with Roasted Red Peppers

This version of chicken and potato soup incorporates roasted red peppers, adding a sweet and smoky element to the dish. The peppers are slow-cooked to infuse the broth with flavor, and they blend beautifully with the creamy potatoes and tender chicken. The result is a vibrant and satisfying soup that’s packed with flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 2 roasted red peppers, peeled and chopped
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Add the chicken breasts, diced potatoes, roasted red peppers, and chopped onion to the slow cooker.
2. Pour in the chicken broth and season with smoked paprika, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours until the chicken and potatoes are fully cooked and tender.
4. Remove the chicken breasts and shred them with two forks, returning the chicken to the soup.
5. Stir in the heavy cream and mix until the soup is creamy.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh basil.

The roasted red peppers lend a subtle sweetness and smoky richness that adds an extra layer of depth to the soup. The creaminess of the potatoes and the chicken makes this soup feel rich and comforting, while the smoky paprika and fresh basil brighten it up. It’s an excellent option for those looking to add a little variety to the classic chicken potato soup.

Serve this soup with a crusty loaf of bread or a side salad to complete the meal. It also keeps well for leftovers, and the flavors continue to develop over time, making it a great dish for meal prep.

Crockpot Chicken and Potato Soup with Apple and Sage

This delightful recipe takes a unique twist by incorporating apples and sage into the traditional chicken and potato soup. The apples provide a touch of sweetness, while the sage adds an earthy, fragrant depth of flavor. Together, these ingredients create a comforting, balanced soup that’s perfect for the fall and winter months.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon dried sage
• 1 teaspoon garlic powder
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Add the chicken breasts, diced potatoes, chopped apples, and chopped onion to the slow cooker.
2. Pour in the chicken broth and season with sage, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours, until the chicken and potatoes are tender.
4. Remove the chicken breasts and shred them with two forks, returning the chicken to the soup.
5. Stir in the heavy cream and mix until the soup is creamy and smooth.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh sage leaves.

The apples add a natural sweetness that perfectly balances the savory chicken and potatoes. The sage brings a warm, earthy flavor to the soup, making it feel cozy and comforting. This dish is a great way to use seasonal ingredients and create a unique twist on a classic soup.

Serve this soup with a warm loaf of bread or a salad with a tangy vinaigrette to offset the sweetness of the apples. This soup is perfect for those who enjoy the combination of sweet and savory flavors, and it makes for fantastic leftovers.

Crockpot Chicken and Potato Soup with Dill and Lemon

This chicken and potato soup recipe uses fresh dill and lemon for a bright, refreshing flavor profile. The combination of dill’s herbal notes and lemon’s citrusy zing makes this soup feel light yet flavorful. It’s a perfect choice for those looking for a unique variation on the classic chicken potato soup with a burst of freshness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill and lemon zest for garnish

Instructions:

1. Place the chicken breasts, diced potatoes, and chopped onion into the slow cooker.
2. Pour in the chicken broth and season with dill, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours until the chicken and potatoes are tender.
4. Remove the chicken breasts and shred them with two forks, returning the chicken to the soup.
5. Stir in the lemon juice and mix well.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh dill and lemon zest.

The lemon and dill in this soup provide a bright and aromatic flavor that lifts the richness of the potatoes and chicken. The fresh dill adds an herbaceous touch that contrasts beautifully with the creamy texture of the soup. This is an excellent option for those who enjoy lighter, more refreshing flavors in their comfort food.

Serve this soup with a light, refreshing salad or some crusty whole-grain bread. The flavors are vibrant and will keep you feeling nourished without being too heavy. Leftovers are just as delightful, as the dill and lemon continue to infuse the broth.

Crockpot Chicken and Potato Soup with Pumpkin and Nutmeg

This fall-inspired chicken and potato soup incorporates the natural sweetness of pumpkin and the warmth of nutmeg, creating a comforting and seasonal dish. The pumpkin adds a smooth, velvety texture to the soup, while the nutmeg brings a cozy spice that makes this soup perfect for cooler weather.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 can (15 oz) pure pumpkin puree
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Add the chicken breasts, diced potatoes, pumpkin puree, and chopped onion to the slow cooker.
2. Pour in the chicken broth and season with nutmeg, cinnamon, salt, and pepper.
3. Cover and cook on low for 6-7 hours, until the chicken and potatoes are tender.
4. Remove the chicken breasts, shred them with two forks, and return the chicken to the soup.
5. Stir in the heavy cream and mix well to create a creamy, velvety texture.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh parsley.

The pumpkin and nutmeg create a wonderfully rich, earthy flavor that blends perfectly with the chicken and potatoes. The heavy cream brings a silky smoothness to the soup, making each spoonful feel indulgent. This is a perfect fall or winter dish, offering warmth and comfort on a chilly day.

Pair this soup with a fresh salad or some homemade cornbread to add a bit of texture and sweetness to your meal. The flavors meld beautifully over time, making it a great choice for leftovers or meal prep.

Crockpot Chicken and Potato Soup with Roasted Garlic and Parmesan

This version of chicken and potato soup is made extraordinary with the addition of roasted garlic and Parmesan cheese. The roasted garlic imparts a sweet, mellow garlic flavor that blends beautifully with the creamy potatoes, while the Parmesan cheese adds a salty richness to the broth. It’s a savory, flavorful soup that will impress anyone who tries it.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 1 head of garlic, roasted and mashed
• 4 cups chicken broth
• 1 teaspoon rosemary
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the garlic by cutting off the top of the garlic head, drizzling with olive oil, and wrapping it in foil. Roast at 400°F for 30-40 minutes until soft.
2. Place the chicken breasts, diced potatoes, and roasted garlic (squeezed from the skins) in the slow cooker.
3. Add the chicken broth and rosemary, and season with salt and pepper.
4. Cover and cook on low for 6-7 hours until the chicken and potatoes are tender.
5. Remove the chicken breasts, shred them with two forks, and return them to the soup.
6. Stir in the grated Parmesan cheese and heavy cream to create a creamy, cheesy texture.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley.

The roasted garlic brings a sweet, mellow flavor that enriches the broth, while the Parmesan cheese adds a deliciously savory touch. This soup is comforting, rich, and satisfying, with the perfect balance of creaminess and depth. It’s a great dish to serve for a cozy dinner or to share with friends.

Serve this soup with some garlic bread or a side salad to complete the meal. It also makes excellent leftovers, as the flavors continue to develop and deepen with time.

Crockpot Chicken and Potato Soup with Sweet Potatoes and Cinnamon

This comforting chicken and potato soup incorporates sweet potatoes, which add a rich, slightly sweet flavor that contrasts beautifully with the savory chicken. The cinnamon adds warmth and a subtle spiciness, making this soup the perfect dish for cooler months or when you’re craving something cozy and flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped cilantro or parsley for garnish

Instructions:

1. Add the chicken breasts, diced potatoes, diced sweet potatoes, and chopped onion to the slow cooker.
2. Pour in the chicken broth and season with cinnamon, garlic powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the chicken and potatoes are tender.
4. Remove the chicken breasts, shred them with two forks, and return the chicken to the soup.
5. Stir in the heavy cream, mixing until the soup is creamy and smooth.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh cilantro or parsley.

The combination of sweet potatoes and cinnamon brings a beautiful balance of sweetness and warmth to the soup, while the savory chicken and regular potatoes create a hearty base. This soup is comforting yet vibrant, and the heavy cream makes it wonderfully smooth and satisfying. The hint of cinnamon adds an aromatic depth that enhances the overall flavor profile.

Pair this soup with some warm cornbread or a light side salad to complement the sweetness of the sweet potatoes. It’s a fantastic option for a fall or winter meal, and the leftovers are just as delicious the next day.

Crockpot Chicken and Potato Soup with Bacon and Cheddar

For a rich and indulgent twist on classic chicken and potato soup, this recipe adds crispy bacon and sharp cheddar cheese. The bacon infuses the broth with a smoky flavor, while the cheddar brings a creamy, tangy richness that makes this soup irresistible. It’s perfect for those who enjoy a hearty, flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes, peeled and diced
• 4 slices bacon, cooked and crumbled
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Add the chicken breasts, diced potatoes, crumbled bacon, and chopped onion to the slow cooker.
2. Pour in the chicken broth and season with garlic powder, paprika, salt, and pepper.
3. Cover and cook on low for 6-7 hours until the chicken and potatoes are tender.
4. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
5. Stir in the shredded cheddar cheese and heavy cream until the soup is creamy and cheesy.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped green onions.

The bacon adds a smoky richness to the soup, while the cheddar cheese provides a creamy, tangy flavor that complements the savory chicken and potatoes. This soup is indulgent and comforting, perfect for a cozy meal on a cold day. The crispy bacon bits also give the soup a bit of texture, balancing the smooth creaminess of the broth.

Serve this soup with a side of warm, crusty bread or a green salad for a complete meal. This is a crowd-pleaser that works well for family dinners, potlucks, or as a special treat on a chilly evening. Leftovers taste just as delicious, making this a great recipe for meal prep.

Note: More recipes are coming soon!