Crock Pot Crack Potato Soup
This creamy, cheesy soup combines slow-cooked tender chicken, potatoes, and smoky bacon, making it the perfect cozy meal for winter nights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 5 to 6 cups diced russet or Yukon gold potatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- to taste Salt and pepper
- 1 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk or heavy cream
- 1 cup cooked beef bacon or turkey bacon, chopped
- 2 green onions sliced for garnish
Instructions
Preparation
- Layer the ingredients: Add potatoes, onion, garlic, chicken, chicken broth, Italian seasoning, paprika, salt, and pepper to the Crock Pot. Give it a light stir to combine.
- Slow cook: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender and the chicken is cooked through.
- Shred the chicken: Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
- Add the creamy ingredients: Stir in milk, sour cream, and cheddar cheese. Mix until smooth and creamy, letting the cheese fully melt into the soup.
- Add the bacon: Stir in half of the cooked beef bacon or turkey bacon for flavor and save the rest for garnish.
- Serve and top: Ladle the soup into bowls and finish with extra cheese, crispy bacon, and green onions on top.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of milk. Freezer Friendly: Let the soup cool, then freeze in individual portions for up to 2 months. Thaw overnight and reheat gently. Extra Creamy Texture: Use Yukon gold potatoes and heavy cream for an ultra-smooth soup. Flavor Twist: Add a pinch of cayenne pepper or a few drops of hot sauce for a subtle heat boost.