Chicken Potato Chowder Slow Cooker

This Slow Cooker Chicken Potato Soup is a healthy recipe made in the crockpot. It's full of chunky vegetables and made without milk or dairy!

Fall is here and with it cooler temps have arrived. I'm not totally excited about cooler weather but I AM excited about many of the things that come with it. Warm sweaters and hoodies, tasty fall desserts (I'm looking at you Cast Iron Skillet Apple Crisp), and slow cooker meals.

The slow cooker is great for all seasons but there's something about taking it out of the cupboard in September just as the last of the hot summer weather has faded away. It's kind of like seeing an old friend you haven't talked to in awhile.

I welcomed the return of crockpot season with this Slow Cooker Chicken Potato Soup. This is an old-fashioned, no-fuss meal that's full of hearty vegetables and shredded chicken. It's made with savory broth and without dairy or milk so it won't weigh you down.

This is simple healthy comfort food at its best. It makes a great weeknight dinner or can be prepared on Sunday and enjoyed throughout the week.

Fall can be bittersweet because it means that winter is coming but it also means that we can enjoy enjoy soups like this one.

Minced Garlic and Onions, Diced Carrots and Cubed Potatoes On Wooden Cutting Board

Which Potatoes Are Best For Soup?

This Slow Cooker Chicken Potato Soup is full of simple, clean ingredients and makes for a homey and comforting meal. It's one of those recipes that reminds you of childhood and simpler times.

There's nothing fancy about it and doesn't require any complicated ingredients. You probably have most of the stuff to make it on hand. (I love recipes that don't require a single-ingredient grocery store trip).

One of the main ingredients that make up this soup are potatoes. In general, it's best to use a variety of waxy potatoes when it comes to soups.

Examples of waxy potatoes include Yukon Gold, Fingerling, and Red Potatoes. 'Waxy' means that they do not absorb much moisture, are lower in starch, and will not become mushy as they cook.

My favorite potato for soup (and favorite potato overall) are red potatoes. I use them to make everything from Buttermilk Mashed Potatoes to Herb Roasted Potatoes to Mediterranean Potato Salad.

Should I Peel Potatoes Before Adding To Soup?

It is not necessary to peel the potatoes before adding them to this soup. I would recommend scrubbing them before dicing to remove any excess dirt from the skins.

If you prefer to peel the potatoes feel free to do so but this step is not necessary.

Ingredients For Slow Cooker Chicken Potato Soup:

6 cloves Garlic
1 large Onion (any color)
4 cups diced Red Potatoes (5-6 red potatoes)
2 cups sliced Carrots (3-4 large carrots)
1.5 - 2 lbs. boneless, skinless Chicken Breasts
5 cups Gluten Free Low-Sodium Chicken Broth (or regular chicken broth if not GF)
2 cups Frozen Peas
1-2 Gluten Free Chicken Bouillon Cubes (or regular chicken bouillon cubes if not GF)
2 tablespoon White Wine Vinegar
1 teaspoon Italian Seasoning
½ teaspoon Kosher Salt and Pepper

Photo Collage Of Raw Chicken In Slow Cooker, Chicken with Garlic and Onions, Red Potatoes and Carrots, and Broth Added To Soup

How To Make Slow Cooker Chicken Potato Soup

This soup could not be easier to make. Once everything is chopped the slow cooker does all the work!

Start by mincing 6 cloves of garlic and 1 large onion. (I prefer white onions for a soup like this but any color will work).
Wash and scrub 6 large red potatoes and 3-4 large carrots. Slice the carrots and dice the potatoes into chunks.
Place 1.5 - 2 lbs. of boneless, skinless chicken breasts in the slow cooker. Sprinkle 1 teaspoon of Italian seasoning and ½ teaspoon each of kosher salt and pepper over the chicken breasts.
Place the minced garlic and onions on top of the chicken breasts.
Add the diced carrots and potatoes to the crockpot.
Pour 5 cups of low-sodium GF chicken broth and add 1-2 GF chicken bouillon cubes into the slow cooker making sure all of the ingredients are submerged in the liquid.

How Long To Cook Chicken Soup In The Crockpot?

This soup takes 5-6 hours on 'High' and 7-8 hours on 'Low'.

I found that 5 ½ hours on 'High' was a perfect amount of time to cook the chicken thoroughly (but not overcook it) and the potatoes and carrots were tender but not mushy.

Shredded Chicken On Wooden Cutting Board

Do I Need To Shred The Chicken?

The slow cooker does MOST of the work for this recipe but not all.

There are a few extra steps to take near the end of the cooking time. These steps are small but result in big flavor.

These extra steps take place 30 minutes or so BEFORE the end of the cooking time.

Remove the chicken 30 minutes before the end of the cooking time (making sure that the chicken is fully cooked) and either shred it or cut it into chunks.

30-45 minutes before the soup is finished cooking remove the cooked chicken breasts from the slow cooker and shred them with two forks. (You can also dice the chicken into chunks if you prefer that texture).
Once the chicken is shredded return it to the slow cooker.
Add 2 cups of frozen peas and 2 tablespoon of white wine vinegar to the soup. Stir everything until combined and continue to cook for another 30 minutes or so.

Cooked Soup with Shredded Chicken, Potatoes, Carrots, and Peas In Slow Cooker

What To Serve With Crockpot Potato Chicken Soup

After the soup has cooked for another 30 minutes or so after adding the shredded chicken and peas it's ready to eat!

The potatoes and carrots should be easily pierced with a fork or knife and the peas thoroughly heated through.

A Note About Bouillon Cubes:

This recipe calls for 1-2 bouillon cubes. The bouillon cubes add a great savory flavor and depth to the soup. They are a bit salty so the amount added can be adjusted to your liking.

A Note About The Vinegar:

Adding as splash of white wine vinegar near the end of the cooking time helps to brighten the flavors in the soup. The amount added can be adjusted to your liking.

You can also use red wine vinegar if that's what you have on hand. Balsamic vinegar may alter the taste too much and malt vinegar contains gluten so I recommend avoiding that if you're GF.

This Slow Cooker Chicken Potato Soup is so hearty it stands on its own but I always love to dip some warm crusty bread into soup or serve it with a sandwich or panini to make it more of a 'meal'.

This Chipotle Chicken Panini, Corned Beef Reuben Sandwich, Italian Grilled Cheese Sandwich, or Lemon Basil BLT would all be delicious options.

Scoop Of Cooked Potatoes, Carrots, Chicken, and Peas Lifted From Slow Cooker

How Long Does This Soup Last?

This Chicken Potato Soup lasts for 3-4 days stored in an airtight container in the fridge. It's a great meal to prepare and enjoy for lunch throughout the week.

Make sure to allow the soup to come down to room temperature before transferring and storing in the fridge.

Can This Soup Be Frozen?

This soup makes a great freeze meal. It contains no dairy so it freezes well.

To Freeze:

Prepare the soup as directed and allow it to come to room temperature before freezing. Once cooled, place in heavy-duty freezer bags or airtight food containers, label with the date, and freeze up to 3 months.

To Thaw:

Thaw overnight in the fridge and reheat on the stove top. Feel free to add more chicken broth or water to the soup if needed when reheating.

Looking for more healthy soup recipes? Don't Miss These!

Chunky Italian Vegetable Soup
Lentil Sausage Soup
Sweet Potato Kale Soup
Healthy Harvest Vegetable Soup
Canellini Bean, Kale, and Carrot Soup
Hearty Lentil Soup
Winter Root Vegetable Soup
Turkey Rice Soup
Split Pea Ham Soup
Instant Pot Lentil Soup
Gluten Free Chicken Noodle Soup

Slow Cooker Chicken Potato Soup In Small White Bowl and White Cloth

As far as soups go it doesn't get much easier than this. I love my cast iron Dutch oven for stove top soups but when it comes to convenience and overall 'homey comfort factor' you really can't beat a slow cooker.

Looking for more crockpot soups? Check out these recipes!

Slow Cooker Butternut Squash Sausage Soup
Crockpot Chicken Tortilla Soup
Slow Cooker Turkey Chili
Slow Cooker Southwest Ground Beef Chili

Love Slow Cooker Soups? Don't Miss These!

Slow Cooker Verde Chicken Chili

Slow Cooker Navy Bean Soup

Slow Cooker Butternut Squash Soup

Slow Cooker Turkey Pumpkin Chili

Slow-Cooker-Chicken-Potato-Soup

Crockpot Chicken Potato Soup (Without Milk or Dairy)

This Slow Cooker Chicken Potato Soup is a healthy recipe made in the crockpot. It's full of chunky vegetables and made without milk or dairy!

Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins

Course Main Course

Cuisine American

Servings 8

Calories 334 kcal

Slow Cooker

6 cloves garlic
1 large onion
4 cups red potatoes 5-6 large red potatoes
2 cups carrots 3-4 large carrots
1.5 - 2 lbs. boneless, skinless chicken breasts
5 cups gluten free low sodium chicken broth or regular chicken broth if not GF
2 cups frozen peas
1-2 gluten free chicken bouillon cubes or regular bouillon cubes if not GF
2 tablespoon white wine vinegar
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon pepper

Mince 6 cloves of garlic and 1 large onion. (I prefer white onions for a soup like this but any color will work).
Wash and scrub 6 large red potatoes and 3-4 large carrots. Slice the carrots and dice the potatoes into chunks.
Place 1.5 – 2 lbs. of boneless, skinless chicken breasts in the slow cooker. Sprinkle 1 teaspoon of Italian seasoning and ½ teaspoon each of kosher salt and pepper over the chicken breasts.
Place the minced garlic and onions on top of the chicken breasts. Add the diced carrots and potatoes to the crockpot.
Pour 5 cups of low-sodium GF chicken broth and add 1-2 GF chicken bouillon cubes into the slow cooker making sure all of the ingredients are submerged in the liquid.
Place the cover on the slow cooker and cook for 5-6 hours on 'High' or 7-8 hours on 'Low'.
30-45 minutes before the soup is finished cooking remove the cooked chicken breasts from the slow cooker and shred them with two forks. (You can also dice the chicken into chunks if you prefer that texture). Once the chicken is shredded return it to the slow cooker.
Add 2 cups of frozen peas and 2 tablespoon of white wine vinegar to the soup. Stir everything until combined and continue to cook for another 30 minutes or so.
Once the potatoes and carrots are tender (but not mushy) and the peas thoroughly warmed the soup is ready to serve.

You can adjust the amount of bouillon cubes to your liking. Bouillon cubes contain a lot of sodium and can be omitted if sodium is an issue for you. Feel free to adjust the salt and pepper levels to your liking.

Red wine vinegar may be substituted for white wine vinegar.

Frozen corn may be substituted for frozen peas.

Serving: 1.5 cup Calories: 334 kcal Carbohydrates: 19 g Protein: 49 g Fat: 6 g Saturated Fat: 1 g Cholesterol: 127 mg Sodium: 545 mg Potassium: 1267 mg Fiber: 4 g Sugar: 5 g Vitamin A: 5693 IU Vitamin C: 24 mg Calcium: 59 mg Iron: 2 mg

Keyword chicken potato soup, crockpot chicken potato soup, shredded chicken potato soup, slow cooker soups,

Let us know how it was!