Creamy Crockpot Chicken Soup with Potatoes | Easy Crockpot Soup Recipe
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 creamy seasoned broth.
Equipment
4 qt. slow cooker
Pyrex Measuring glass or small bowl
Whisk or Spoon for mixing
Potato Masher or Immersion Blender optional - for crushing potatoes
Ingredients
- 4 pieces Bone In Skin On Chicken Thighs
- 1 Yellow Onion - diced
- 3 Carrots - halved and sliced
- 3 Celery Stalks - halved and sliced
- 3 cloves Fresh Garlic - minced
- 3 Bay Leaves
- 1½ cup Baby Potatoes, Yukon Gold Potatoes, or Russet Potatoes - cut into bite-sized pieces or 1 inch cubes
- 2 to 3 cups Chicken Broth or Chicken Stock - Low Sodium / Unsalted - as needed to cover chicken and vegetables
- Coarse Sea Salt & Cracked Pepper - to taste as desired
- 1 tsp Chicken Bouillon Seasoning - I use Knorr Chicken Bouillon Seasoning from the bottle
- 1 tsp Smoky Paprika
- 1 tsp Onion Powder
- ½ tsp White Pepper
- ½ tsp Garlic Powder
- 1 tbsp Fresh Lemon Juice - optional
- 1 package Frozen Peas
- ½ cup Heavy Cream
- 2 to 3 tbsp All Purpose Flour
Instructions
Start The Soup In the Slow Cooker:
- 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.
- Next, top chicken thighs with minced garlic and add in the potatoes and bay leaves. 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 chicken bouillon seasoning, smoky paprika, onion powder, garlic powder, and season with pinches of salt and cracked pepper as desired.
- Top everything off with chicken stock or chicken broth and cover. Set slow cooker to low and cook on low heat for 8 hours.
After 4 to 6 Hours Cooking Time:
- 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. Remove skin and bones. Gently pull apart into bite-sized pieces. Cover and set aside.
Before the Last Hour of Cooking Time Is Up:
- 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. 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.
(Optional) Crush Potatoes For The Soup:
- Optional Crushing Potatoes: At this point, (optional) if you want to add a chunkier texture to your crock pot chicken stew, you might mash some of the potato cubes. 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. If not mashing, skip this step.
Make The Soup Creamy:
- To make the soup creamy, 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 Chicken Pieces Back In Along with Green Peas:
- Add Chicken Pieces Back In + Peas: 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, and smoky bacon bits, if desired.
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