clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crockpot Chicken and Potato Soup |

Crockpot Chicken and Potato Soup

  • Author: Laura
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x


  • 4 slices bacon, chopped 
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and sliced thin
  • 1 1/2 lbs boneless skinless chicken breast
  • 2 cups sliced carrots
  • 2 cup diced celery
  • 8 cups chicken broth
  • 2 tsp dried thyme
  • salt and pepper
  • 1/3 cup fresh chopped parsley


  • In a skillet, add the bacon and cook until brown. Add in the onions and garlic. Saute for 3-4 minutes until softened.
  • Add the onion mixture into a 6-quart slow cooker. Place the chicken breast on top. On top of the chicken, add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. 
  • Cover and cook for 8-10 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If cooked through, you can remove the chicken and refrigerate until the potatoes are tender and breaking apart.
  • Remove the chicken breast from the soup if you haven’t already. Stir the potato soup vigorously to break up the potatoes and thicken the broth. I place 2 cups of the soup in a regular blender, puree – leaving the cracked to release steam. Then stir back into the soup.
  • Shred or chop the chicken and add it back to the crockpot along with fresh parsley. Stir well. Serves 8.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
Recipe Card powered byTasty Recipes