Creamy Chicken Potato Soup in the Crock Pot
By
Jenni K
@AnCsMom
9
This is a very flavorful soup that was created with a "dump everything in" mentality. Celery could easily be added; my husband doesn't care for it, so I didn't put it in. It makes a ton and leftovers only get better!
Blue Ribbon Recipe
This soup is everything we love about a Crock Pot recipe. Simple ingredients, easy to make and the results are delicious. The soup's thick and creamy. Chicken broth, creamed soup, and cream cheese give the soup a thick, savory base. While chunks of chicken are perfect with the sweet carrots and corn. We love using frozen hash browns. No potatoes to peel! It's a comforting soup for the colder months.
Note: We suggest giving the soup a stir every now and then to mix the melting cream cheese and to prevent the sides from burning. 
Rating:
★★★★☆ 6 votes4
Comments:
Serves:
A lot!
Prep:
30 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
3 largeboneless and skinless chicken breasts, cut in chunks
-
24 ozfrozen shredded hash browns
-
6 1/2 cchicken broth (or 3, 14 oz cans)
-
2 can(s)cream of chicken soup
-
12 ozcream cheese, cut in cubes (fat free is not recommended)
-
1onion, diced
-
5-6carrots, diced
-
1 can(s)whole kernel corn, drained
-
1 Tbspminced garlic
-
·pepper, to taste
-
·italian seasoning, to taste
How to Make Creamy Chicken Potato Soup in the Crock Pot
- Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a Crock Pot.
- Mix together the cream of chicken soup and the chicken broth.
- Pour over everything in the Crock Pot.
- Cook on low for 6-8 hours, stirring occasionally until chicken is fully cooked and flavors are well incorporated.
