Slow Cooker Creamy Cheddar Chicken & Potato Soup

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This Slow Cooker Creamy Chicken and Potato Soup is everything you want in a cozy bowl of comfort! Tender chicken, buttery potatoes, and a rich, cheesy broth come together for an easy, hearty dinner the whole family will love.

Slow Cooker Creamy Cheddar Chicken & Potato Soup in a white bowl with a silver spoon on a cutting board and white bowl filled with shredded cheese and a plaid napkin close

There’s just something about a warm, cozy bowl of homemade soup that makes a busy day feel a little easier. I wanted to create a slow cooker soup that was simple enough to throw together in the morning but still full of those comforting, homemade flavors we all love. Something creamy, cheesy, hearty, and nourishing without a whole lot of extra work.

This creamy chicken and potato soup turned out to be everything I was hoping for! Tender chicken, buttery potatoes, and the most delicious creamy, cheesy broth. It’s the kind of simple, comforting meal that brings everyone around the table, and those are always my favorite recipes to share.

Why You’ll Love This Creamy Cheddar Chicken & Soup Recipe

Easy Dump-and-Go Dinner. Minimal prep for busy weeknights!
Rich & Flavorful. A creamy, cheesy broth that’s absolutely delicious.
Hearty & Filling. Loaded with tender chicken and buttery potatoes.
Simple Ingredients. Made from scratch with everyday kitchen staples.
Perfect for Leftovers. Just as delicious reheated the next day!

Ingredients You’ll Need

a flat lay of the ingredients needed for the recipe

Chicken Breasts: Boneless, skinless chicken breasts cook until tender and shred beautifully.
Yukon Gold Potatoes: Naturally buttery and creamy while holding their shape.
Carrots: Add a little sweetness, color, and extra nourishment.
Yellow Onion: Builds a delicious, savory flavor.
Fresh Garlic: Adds depth to every bite.
Chicken Bone Broth: Creates a rich, flavorful base with a little extra protein.
Butter: Adds richness and that comforting homemade flavor.
Seasonings: Sea salt, black pepper, Italian seasoning, and paprika keep things simple but flavorful.
Cream Cheese: Makes the broth extra creamy and smooth.
Sharp Cheddar Cheese: Brings all that delicious, cheesy goodness.
Heavy Cream: Adds a silky, creamy finish without making the soup too thick.
Parmesan Cheese: Adds a savory, slightly nutty flavor that brings everything together.

How to Make Slow Cooker Creamy Cheddar Chicken & Potato Soup

Please see the recipe card at the bottom of this post for the full recipe details

Add Ingredients to the Slow Cooker. Add the chicken breasts, diced potatoes, carrots, onion, garlic, chicken bone broth, butter, and seasonings to your slow cooker. Give everything a gentle stir.
Let It Cook. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and the potatoes are fork-tender.
Shred the Chicken. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
Make It Extra Creamy. Scoop out about 1 cup of the tender potatoes with a little broth. Mash them with a fork and stir them back into the soup. This helps naturally thicken the broth while keeping it nice and soupy!
Add the Creamy, Cheesy Goodness. Turn the slow cooker to LOW or WARM. Stir in the softened cream cheese and heavy cream until smooth. Gradually add the freshly shredded cheddar and Parmesan, stirring until everything is melted and creamy.
Serve & Enjoy! Give everything a final stir, taste, and adjust seasonings if needed. Serve warm !

Recipe Tips

Use Yucon Gold Potatoes: They’re naturally buttery, creamy, and hold up so well in this soup!

Shred Your Own Cheese: It melts so much better and gives you that delicious, creamy broth.

Soften Your Cream Cheese: This little step helps everything melt together nice.

Keep the Heat Low: Once you add the creamy goodness, avoid letting the soup boil.

Make It Your Own: If you love a brothier soup you can add a little extra chicken broth until it’s just how you like it!

Don’t Forget to Taste: A little extra salt or pepper at the end can bring all those delicious flavors together.

How to Store and Reheat

To Store: Let the soup cool slightly before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.

To Reheat: Warm leftovers in a saucepan over low heat, stirring occasionally until heated through. Add a splash of chicken broth or milk if the soup has thickened in the fridge. You can also reheat individual portions in the microwave.

The soup in a white bowl with a silver spoon and a white bowl filled with cheese on wooden cutting board and a plaid napkin with the rest of the soup in a slow cooker in the background

Frequently Asked Questions

Absolutely! Boneless, skinless chicken thighs work beautifully in this soup. They’re flavorful, tender, and shred easily once cooked.

If you prefer a thicker soup, simply mash a few extra potatoes and stir them back into the broth. This naturally thickens everything without needing flour!

Yes! I love Yukon Gold potatoes for their naturally buttery flavor, but russet or red potatoes will work too. Just keep in mind that russets tend to break down a little more as they cook.

Absolutely! This soup makes wonderful leftovers. Store it in the refrigerator and gently reheat with a splash of chicken broth to bring back that creamy, soupy goodness.

More Soup Recipes You’ll Love

an up close view of the soup in a white bowl with a silver spoon on a cutting board with a plaid napkin and cheese in a white bowl next to it

Slow Cooker Creamy Chicken and Potato Soup

This Slow Cooker Creamy Chicken and Potato Soup is loaded with tender shredded chicken, buttery potatoes, and a rich, cheesy broth. Made with simple, wholesome ingredients, this easy crockpot soup is a cozy, hearty dinner the whole family will love!

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Prep Time:15

Cook Time:6

Total Time:6 15

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: cheesy chicken potato soup, creamy chicken soup, easy slow cooker soup

Servings: 6 servings

Equipment

slow cooker

Ingredients

For the Soup

1½ pounds boneless, skinless chicken breasts
1½ pounds Yukon Gold potatoes diced into ¾-inch pieces
3 medium carrots peeled and diced
1 small yellow onion finely diced
4 cloves garlic minced
4 cups chicken bone broth
2 tablespoons butter
1 teaspoon sea salt plus more to taste
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon black pepper

For the Creamy Finish

4 ounces cream cheese softened and cubed
1 cup freshly shredded sharp cheddar cheese
½ cup heavy cream
½ cup freshly grated Parmesan cheese

Instructions

Place the chicken breasts, diced potatoes, carrots, onion, garlic, chicken bone broth, butter, and seasonings into the slow cooker. Gently stir everything together.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and the potatoes are fork-tender.
Remove the chicken breasts, shred using two forks, and return the chicken to the slow cooker.
Scoop out about 1 cup of tender potatoes with a little broth. Mash with a fork and stir back into the soup for a naturally creamy consistency.
Turn the slow cooker to LOW or WARM. Stir in the softened cream cheese and heavy cream until smooth. Gradually add the freshly shredded cheddar and Parmesan, stirring until melted and creamy. Avoid boiling.
Taste and adjust seasonings as needed. Serve warm with your favorite crusty sourdough bread!

Notes

Yukon Gold potatoes are my favorite for their buttery flavor and creamy texture.
Freshly grated cheese melts best and gives the soup a smoother consistency.
For a brothier soup, add a little extra warm chicken broth.
Refrigerate leftovers in an airtight container for up to 3–4 days.

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