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

Ingredients

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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
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

  • 1Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a Crock Pot.
  • 2Mix together the cream of chicken soup and the chicken broth.
  • 3Pour over everything in the Crock Pot.
  • 4Cook 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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