Slow Cooker Creamy Chicken and Potato Soup Tips, FAQ & printable recipe

Tips for success

For a more vibrant flavor, stir in a handful of fresh baby spinach at the very end of the cooking process just until it wilts.

The residual heat from the soup is sufficient to cook the greens without losing their texture or color, adding a nice contrast to the creamy base.

Consider serving this soup with a side of crusty bread or toasted baguette slices. The bread is perfect for mopping up the last remnants of the creamy parmesan broth, ensuring that not a drop of the flavorful sauce goes to waste during the meal.

Variations

• Spicy Tomato Chicken: Add a teaspoon of red pepper flakes along with the Italian seasoning for a gentle kick that complements the richness of the creamy broth.
• Mushroom and Chicken: Incorporate one cup of sliced cremini mushrooms during the layering phase to add an earthy flavor and extra texture to the finished soup.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Cool leftovers within 2 hours before refrigerating.

Freezer

Not recommended as the creamy base may separate and the potatoes can become mushy upon thawing and reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through, or use a microwave-safe bowl in 30-second intervals.

Store any leftovers in an airtight container in the refrigerator for up to three days.

As the soup sits, the potatoes may absorb more liquid and thicken the broth further, so you might need to add a small amount of broth or water when reheating to restore the desired consistency.

You can prepare the ingredients in advance by chopping the chicken and potatoes and storing them in the refrigerator overnight.

Assemble the soup in the slow cooker insert just before turning it on to ensure maximum freshness and food safety throughout the cooking process.

Serving ideas

Ladle the hot soup into shallow bowls, ensuring each portion gets a generous amount of chicken, potatoes, and sun-dried tomatoes.

The presentation is best when the soup is served steaming, highlighting the creamy texture and the appetizing colors of the ingredients.

Garnish each bowl with a sprinkle of extra parmesan cheese or fresh herbs if desired. Serve immediately while the soup is hot to enjoy the full depth of the creamy sauce and the tenderness of the chicken and potato pieces.

Frequently asked questions

Recipe card

Slow Cooker Creamy Chicken and Potato Soup

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 lb potatoes, peeled and cut into cubes
• 1/2 cup sun-dried tomatoes, sliced into strips
• 2 tsp Italian seasoning
• 3 cups creamy parmesan broth

Instructions

1. Place the bite-size chicken breast pieces into the bottom of the slow cooker. Add the cubed potatoes and sun-dried tomato strips on top of the chicken.
2. Sprinkle the Italian seasoning over the chicken and vegetables. Pour the creamy parmesan broth over the entire mixture to cover the ingredients thoroughly.
3. Cover the slow cooker with the lid. Cook on low for 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the dish rest for 5 minutes.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

18 g

Fiber

3.5 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.