Slow Cooker Creamy Chicken Potato Soup
This Slow Cooker Creamy Chicken Potato Soup is the definition of cozy comfort food. Made with tender chicken breasts, baby potatoes, rich cream cheese, and savory ranch seasoning, this hearty soup cooks low and slow for a thick, creamy, restaurant-style result with very little effort. It’s a perfect dump-and-go meal for busy weeknights, cold evenings, or meal prep days.
Why You’ll Love This Recipe:
Easy slow cooker recipe minimal prep, maximum flavor
Rich and creamy texture without complicated steps
High-protein and filling thanks to chicken and cheese
Family-friendly comfort food everyone loves
Perfect for meal prep and reheats beautifully
Customizable with your favorite veggies or seasonings
Ingredients:
2 lbs (900 g) boneless, skinless chicken breasts
1 lb (450 g) baby potatoes, halved
12 oz (340 g) cream cheese (1½ blocks)
1½ cups shredded cheddar cheese
2 cups bone broth or water
2 cups baby spinach
1 packet (1 oz) dry ranch seasoning mix
Directions:
Pour 1½ cups of bone broth or water into the bottom of your slow cooker.
Place the chicken breasts in the slow cooker insert.
Add the cream cheese, shredded cheddar, potatoes, and ranch seasoning on top of the chicken.
Cover and cook:
HIGH for 4 hours or
LOW for 6 hours
Once cooked, carefully remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker.
Stir in the baby spinach. Mix well and let cook a few minutes until the spinach wilts and the soup becomes smooth and creamy.
Allow the soup to rest briefly so it can thicken naturally.
Serve warm and enjoy this comforting bowl of creamy goodness!
Tips for Best Results:
For extra creaminess, add a splash of warm broth while stirring at the end.
Want a thicker soup? Mash a few potatoes directly in the slow cooker.
This soup pairs perfectly with crusty bread or garlic toast.
