Crockpot Creamy Chicken and Potato Soup
A comforting and creamy chicken and potato soup made easily in a crockpot, perfect for chilly evenings and family dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed For protein, tenderness
- 4 cups potatoes, diced For heartiness, structure
- 1 medium onion, chopped For flavor, aroma
- 3 cloves garlic, minced For depth of flavor, aroma
- 4 cups chicken broth For moisture, flavor base
- 1 cup heavy cream For richness, creaminess
- 1 cup frozen peas For color, sweetness
- Salt and pepper to taste For seasoning
- 2 tablespoons olive oil For healthy fat, flavor
Instructions
Preparation
- Cube the chicken breast into bite-sized pieces.
- Chop the onion and mince the garlic.
- Dice the potatoes into uniform pieces.
Sautéing
- In a large skillet over medium heat, add the olive oil.
- Add the chopped onions and sauté until translucent, about 3 to 5 minutes.
- Add the minced garlic and sauté for an additional minute.
Combine in Crockpot
- Transfer the sautéed onion and garlic mixture to the crockpot.
- Add the cubed chicken, diced potatoes, and frozen peas.
- Pour the chicken broth over the mixture and stir to combine.
- Season with salt and pepper to taste and cover the crockpot.
Cooking
- Set the crockpot on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
Serving
- Check for doneness: chicken should be tender, and potatoes should be easily pierced.
- Ladle soup into bowls and serve hot.
Notes
Garnish with fresh herbs or croutons if desired. The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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