Crockpot Creamy Baked Potato and Chicken Soup
This Crockpot Creamy Baked Potato and Chicken Soup is the perfect soup-season recipe. It is comforting, full of flavor, and full of heart healthy ingredients! Plus, it’s easy to make this soup dairy free if you’re avoiding dairy!
I think I can officially say it’s soup season. We’ve got a winter weather advisory (our second snow of the year already; it snowed on Halloween!), with a potential 1-3 inches of snow, so soup just seems like a necessary dinner. I was all set to make (Almost) Minestrone with Turkey, until I realized we had a bag of potatoes that really needed to be used up.
But I had already thawed the chicken out. So I decided to make a baked potato soup, but jazz it up with a few things. Let me present to you this Creamy Crockpot Baked Potato and Chicken Soup! It’s the perfect creamy comfort soup, with a special twist to give it some added fiber and nutrition!
Grocery List for Creamy Crockpot Baked Potato and Chicken Soup
Here’s a quick list of the ingredients in this Creamy Crockpot Baked Potato and Chicken Soup, so you can add them to your grocery list easily:
- 3 pounds of Russet potatoes
- 1 medium zucchini
- 1 pound boneless, skinless chicken breast
- 2 tablespoons of butter
- 3 cups of chicken stock or broth
- 1/2 teaspoon each of garlic powder and thyme
- sour cream
- cheddar cheese
- cannellini beans
- salt and pepper
Wait a Minute…Did You Say Beans?? And Zucchini?
Yes! The addition of cannellini beans gives the potato soup a nice thick, smooth texture, and it adds protein, fiber, iron and healthy antioxidants!
They blend right in, and you can’t even tell they’re in the soup. Seriously – if you know your kids or husband will balk at the thought of beans in their cheesy potato soup, blend it before they see it and they’ll never know! I didn’t tell my husband until after he’d eaten half a bowl and declared it the best potato soup he’d ever eaten.
And the zucchini is a neutral vegetable that adds vitamins and aids in heart health, but that doesn’t alter the taste of your soup!
Making the Base for Creamy Crockpot Baked Potato and Chicken Soup
Wash your potatoes and zucchini. Peel the zucchini. You don’t have to peel the potatoes, but if you’d like an even smoother texture, you can. I’m too lazy to peel all those potatoes, so I’d rather have a little texture from the peels.
Dice your potatoes and peeled zucchini into small pieces. Dump into a slow cooker lined with a bag or sprayed with a bit of cooking spray.
Set your chicken on top of the chopped vegetables. Sprinkle with salt and pepper. Sprinkle the garlic powder and thyme over the top of the entire crockpot. Slice the 2 tablespoons of butter into a few slices and lay on top of veggies and chicken.
Pour the 3 cups of chicken stock/broth/bone broth (your choice) over the top. Cover with the lid and set to cook on low for 6 hours or on high for 3-4 hours.
*Note: The butter is optional if you’d like to keep this soup dairy free!
Finishing Up and Blending the Soup
Once your chicken is fully cooked through, remove it from the crockpot and shred it. You can use two forks to shred the meat, or stick it in a bowl and use your hand mixer to shred it in just a few seconds.
Once the chicken is shredded, set it aside for the moment.
Add 3/4 cup of milk and 1/4 cup of sour cream (or 1 cup of almond milk if you’re keeping it dairy free!) to the crockpot and stir it in.
To blend the soup, transfer about a third of the soup to a blender. Add half of the can or box of drained cannellini beans to the blender and blend until smooth. Pour into a separate bowl. Add another third of the soup to the blender, along with the rest of the beans, and blend. Pour all of the blended soup back into the crockpot. Add the shredded chicken and stir. Season liberally with salt and pepper. If you used bone broth, it may need a bit of extra salt, because bone broth has a very low salt content.
Note: One third of the soup is left unblended to give it some texture and pieces of potato and zucchini. If you’d prefer it smooth, with only chicken for texture, you can blend the entire crockpot of soup.
Serving the Crockpot Creamy Baked Potato and Chicken Soup
I recommend serving this soup just like you’d serve a loaded baked potato. Top it with some shredded cheese, a dollop of sour cream, some crumbled bacon if you want, or maybe some green onions.
It would also be delicious with some crusty sourdough or Italian bread served alongside for dipping. Or you could top it with a little salsa for a different kind of zing!
Freezing the Baked Potato Soup
You can freeze this soup to have as an easy freezer meal on a busy weeknight with just a couple of adjustments. Milk doesn’t freeze well, so you can freeze the soup base and just need to complete a few steps to finish it up. After you cook the veggies and chicken in the crockpot, shred the chicken and put it in a small ziploc bag. Place your vegetables in a large container and set the ziploc bag of chicken inside the large container. Freeze for up to 4 months.
To make soup from the freezer: thaw chicken and veggies in the refrigerator over night or on the counter for a couple of hours. Then heat the veggies and 3/4 cup of milk and 1/4 cup of sour cream (or 1 cup of almond milk) in the microwave for a few minutes; the hotter it is, the better it will blend. Add a third of the veggies and half a can of beans to the blend and blend until smooth. Pour into a large bowl with the chicken and one third of unblended veggies. Blend the remaining third of veggies with remaining beans and pour into the bowl with the rest of the soup. Season with salt and pepper.
*Note: If your soup isn’t creamy enough, you can always add a little more milk or sour cream!
When you make this Crockpot Creamy Baked Potato and Chicken Soup, be sure to take a photo and post it on Instagram. Make sure to tag me (@biscuitsandgrading)! I can’t wait to see it!
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- 3 lb. Russet potatoes
- 1 medium zucchini
- 1 lb. boneless, skinless chicken breast
- 2 tbsp. butter
- 3 c. chicken stock
- 1/2 tsp. garlic powder
- 1/2 tsp. thyme
- 1/4 sour cream
- 3/4 c, milk or cream
- 1 can (15 oz) cannolini beans
- salt and pepper
Line slow cooker with bag or spray with cooking spray.
Wash potatoes and zucchini. Peel the zucchini. Peel potatoes if desired.
Dice potatoes and peeled zucchini into small pieces. Dump into slow cooker.
Set chicken on top of the chopped vegetables. Sprinkle with salt and pepper.
Sprinkle garlic powder and thyme over the top of entire crockpot. Slice 2 tablespoons of butter into a few slices and lay on top of veggies and chicken.
Pour 3 cups chicken stock/broth/bone broth over top. Cover with lid and set to cook on low for 6 hours or on high for 3-4 hours.
Once chicken is fully cooked through, remove from the crockpot and shred. Set aside.
Add 3/4 cup milk and 1/4 cup sour cream (or 1 cup almond milk if you're keeping it dairy free!) to the crockpot and stir.
To blend soup, transfer a third of the soup toblender. Add half of the drained cannellini beans to the blender and blend until smooth. Pour into separate bowl. Add another third of the soup to the blender, along with the rest of the beans, and blend.
Pour blended soup back into crockpot. Add shredded chicken and stir. Season liberally with salt and pepper.
Serve with choice of toppings and/or bread for dipping.