This cozy, creamy crockpot chicken soup with potatoes is just the thing to warm the bones all winter long. Cubed petite potatoes, carrots, and peas all mix in with juicy bites of tender chicken in a lightly creamy seasoned broth. Cook this comforting soup low and slow in the crockpot and you’ll get a simple, creamy chicken soup that satisfies like only hot comfort food can.

It’s a good soup for cooler weather when homemade hot crockpot soups really hit the spot.

A Healthier Creamy Chicken Soup Recipe From Scratch

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For a deeply delicious broth, bone-in chicken thighs are cooked until tender and falling off the bone. In addition to providing rich and tasty broth, I think this method makes a better, healthy crockpot chicken soup. It’s made from fresh, simple ingredients. It’s also a great alternative for those of you who need to make creamy soup without a can of condensed cream of chicken soup.

You’ll end up with a delicious, healthier homemade creamy chicken soup that bursts with lots of deep slow-cooked flavors. It’s a comforting winter favorite here at home and a great recipe to try if you enjoy rustic, creamy chicken stews.

A Simple Creamy Chicken Soup

If you have a few handy pantry ingredients like stock or broth, flour, and cream, you can achieve this simple and easy creamy crockpot chicken potato soup recipe with the push of a button.

The key to all that good flavor lies in two simple steps, really: 1) building up flavors at the beginning with seasonings and a few simple aromatics; 2) letting them chicken thighs do their thing low and slow in the crock pot.

Believe me when I tell you it’s hard to mess up bone-in chicken thighs in the slow cooker. That bone tends to absorb some of the heat while the surrounding meat cooks and sort of tames the heat into slightly lower temperatures creating perfect conditions for a longer, slower, cooking process.

The results? Tender meat that falls right off the bone. If you ever worry about drying out meat or boneless chicken breasts in the slow cooker, I highly recommend using bone-in. It delivers consistent results and eliminates any doubt by cooking up soft and juicy every time!

Make Creamy Crockpot Chicken Soup with Potatoes

Add diced onions, carrot, and celery to the slow cooker. Sprinkle chicken thighs with pinches of cracked pepper and coarse sea salt. Place the seasoned chicken thighs over the vegetables in the slow cooker.

Add Potatoes, Aromatics, and Seasoning For Chicken Soup

Next, top chicken thighs with minced garlic and add in the potatoes and bay leaves. I used petite or baby red potatoes that I quartered with the skin on and tossed in. If small potatoes aren’t available, russet potatoes or even creamy yukon gold potatoes are fine. If you don’t like the skin on, peel first and then drop in. Peel them entirely if crushing or mashing them into the soup later on.

Sprinkle in the smoky paprika, onion powder, garlic powder, and season with pinches of salt and cracked pepper as desired.

For a really delicious pop of flavor, I like to toss in a little teaspoon of granulated chicken bouillon seasoning by Knorr. It usually comes in powder form in a little brown bottle and you can just scoop out pinches of it and add right into the pot.

I use this sparingly since it has its own level of sodium. This ingredient alone adds tons of delicious flavors that layer up nicely with everything else in this recipe. I find that one teaspoon is enough to create lots of added flavor to a 4 quart slow cooker pot of soup, but everyone has a different tolerance for salt! Use as you see fit.

They also make a no salt bouillon version of this seasoning which looks good, but, I have not personally tried it.

Now, top everything off with chicken stock or chicken broth and cover. I used up about 2 cups of liquid in my 4 quart slow cooker. Use as much stock as you need to reach a level where the chicken and vegetables are just covered. Set slow cooker to low and cook on low heat for 8 hours.

Remove Chicken and Break Apart

After about 4 to 6 hours (cook times may vary depending on how fast your slow cooker is) remove bone-in chicken thighs from crockpot. They should be cooked through, tender, and separating from the bone with little to no effort. Remove skin and bones. Gently pull apart into bite-sized pieces. Cover and set aside.

One Hour Before Cooking Time Is Up…

One hour before cooking time is up, we’ll add a little brightening lemon juice (optional), crush some potatoes within the soup (optional), make it creamy, and add the chicken back to the pot.

In this last hour before cooking time is up, start by pouring in about a tablespoon of fresh-squeezed lemon juice (optional) and mix it in with the hot cooking liquids in the slow cooker. As I said, this is optional, but adds brightness, zip, and delicious taste!  Let the acidity from the lemon juice heat through with the cooking liquids (about 5 minutes) and stir in thoroughly. At this point, taste cooking liquid and adjust for seasonings as needed.

Next: Crushing The Potatoes In the Soup (Optional)

I served my soup with the potato pieces whole, but you can crush your potatoes for added texture and thicker consistency, if desired.

At this point, if you want to add a chunkier texture to your crock pot chicken stew, you might mash some of the potato cubes with a potato masher or immersion blender. You can do this before adding the flour and cream. Just separate the potatoes using a slotted spoon. Mash down or puree them and then stir back in. This will give you a chunkier/thicker consistency within the soup.

Lastly: Make Your Crockpot Chicken Soup Creamy

To give your brothy crock pot chicken soup a creamy texture, we’ll use the help of a little flour and cream.

Remove about half a cup or so of cooking liquid with a ladle and add to a bowl. I like to do this right in a pyrex measuring glass with a handle. To this liquid, add two to three tablespoons of all purpose flour and whisk together until silky and smooth. Pour the mixture back into the crockpot and stir until thoroughly and evenly mixed in with the cooking liquid in the crockpot. 

Lastly, splash in about half a cup of heavy cream into our slow cooker chicken potato soup and stir together once more. Let cook for one more hour or as needed until just lightly thickened. If your crockpot is fast, check the texture sooner.

Add The Chicken Back Into The crockpot chicken soup with potatoes

Ten minutes before cook time is up, add the chunks of chicken back to the pot along with the frozen peas. Stir to combine and cook long enough for peas and chicken pieces to heat through, about 5 to 10 more minutes. Top with fresh minced parsley, if desired.

Serve this delicious soup hot with crusty buttered bread for dipping and mopping up all that goodness from the bowl… Make this simple and healthy crockpot potato soup with chicken for the whole family when you crave a cozy and comforting meal that warms the bones all the way through. If it’s a little spice you want in your life, try some shortcut jambalaya slow cooker rice!

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