Creamy Chicken Potato Soup in the Crock Pot

6
Jenni K

By
@AnCsMom

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. The Test Kitchen


Rating:

★★★★☆ 6 votes

Comments:
Serves:
A lot!
Prep:
30 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 3 large
    boneless and skinless chicken breasts, cut in chunks
  • 24 oz
    frozen shredded hash browns
  • 6 1/2 c
    chicken broth (or 3, 14 oz cans)
  • 2 can(s)
    cream of chicken soup
  • 12 oz
    cream cheese, cut in cubes (fat free is not recommended)
  • 1
    onion, diced
  • 5-6
    carrots, diced
  • 1 can(s)
    whole kernel corn, drained
  • 1 Tbsp
    minced garlic
  • ·
    pepper, to taste
  • ·
    italian seasoning, to taste

How to Make Creamy Chicken Potato Soup in the Crock Pot

Step-by-Step

  1. Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a Crock Pot.
  2. Mix together the cream of chicken soup and the chicken broth.
  3. Pour over everything in the Crock Pot.
  4. Cook on low for 6-8 hours, stirring occasionally until chicken is fully cooked and flavors are well incorporated.

Printable Recipe Card

About Creamy Chicken Potato Soup in the Crock Pot

Main Ingredient: Chicken
Regional Style: American



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