Creamy slow cooker chicken and potato soup recipe from @bakedbyrachel
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Creamy Slow Cooker Chicken and Potato Soup

Creamy homemade slow cooker chicken and potato soup topped off with shredded cheddar cheese and chives. A comforting meal, perfect for any day of the week.
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Soup
Servings: 8 plus


  • 1 1/2 lb boneless chicken breast
  • 1 C yellow onion chopped
  • 3/4 C carrots sliced
  • 1/2 C celery chopped
  • 3 cloves garlic minced
  • 5 C russet potatoes peeled and cubed
  • 2 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 C chicken broth
  • 1 1/2 C heavy cream
  • 1/4 C all purpose flour* see note
  • Cheddar cheese topping
  • Chives topping


  • To the bowl of a 5-6 quart slow cooker add raw chicken, prepared vegetables, seasonings, bay leaves and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours. 
  • When inital cook time is up, discard bay leaves. Remove chicken breasts, shredding with forks. Whisk together flour and heavy cream until smooth. Slowly pour heavy cream mixture into soup, stirring to combine. Stir in shredded chicken. Cover and continue cooking for an additional 30 minutes. 
  • Serve warm with freshly shredded cheddar cheese, chives and a sprinkle of ground black pepper. 


Recipe serves roughly 8-10.
*2Tb cornstarch may be used in place of flour for a gluten free option
For best results, use boneless skinless chicken breast, fully thawed.
An original recipe from Baked by Rachel