Chicken Potato Soup (Crockpot)
User Reviews
4.8
Chicken Potato Soup (Crockpot)
Description
This slow cooker Chicken Potato Soup starts with crisped bacon cooked with onions and garlic, creating a flavorful base. Adding boneless skinless chicken breasts along with sliced russet potatoes, carrots, celery, chicken broth, thyme, and parsley results in a nourishing soup. The turkey bacon option offers a leaner profile without sacrificing flavor.
Cooking low and slow for 8-12 hours leads to tender chicken and potatoes that break down to thicken the broth slightly, especially when stirred vigorously before serving. The soup has balanced seasoning from salt and black pepper with fresh herb accents.
It can be served as a warming lunch or dinner and pairs well with crusty bread. The recipe also adapts well to stovetop cooking with adjusted broth and seasoning for a slightly quicker version.
For a stronger flavor, chicken bouillon, Italian seasoning, or crushed red pepper may be added but taking care to reduce salt accordingly. Monitoring chicken doneness before the potatoes soften prevents overcooking.
Ingredients
- 4 lices Bacon chopped (could be low fat turkey bacon)
- 1 onion peeled and chopped, large
- 3 cloves garlic minced
- 3 pounds russet potato peeled and sliced thin
- 1 1/2 pounds chicken breast boneless, skinless
- 2 cups carrot sliced
- 2 cup celery sliced
- 8 cups chicken broth
- 2 teaspoons thyme dried
- 1/3 cup parsley fresh chopped
- salt
- black pepper
Instructions
- Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
- Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
- Place the lid on the slow cooker. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
- Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
- Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!
Notes
- Flavor can be intensified by adding chicken bouillon, Italian seasoning, or crushed red pepper; reduce added salt when using these.
- For stovetop: increase broth to 12 cups and reduce salt, simmer chicken separately until cooked, then cook potatoes to desired softness.
- Check chicken for doneness around 7 hours to avoid overcooking in slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 314kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 1084mg | 45% |
| Potassium | 1440mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5705IU | 114% |
| Vitamin C | 34.7mg | 39% |
| Calcium | 75mg | 8% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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