This creamy Slow Cooker Loaded Chicken Bacon Potato Soup is hearty enough to be the main course!
Hi all! I am so happy to share this soup with you today. I love baked potato soup! This time I added bacon and chicken into the mix to add more flavor and make it heartier.
This recipe starts with simple ingredients. I like to cook to the bacon before adding it to the soup, it get’s the fat out and has a better texture that way. I let the soup cook for 8 hours before I add the cream cheese.
I think my favorite part of this soup is the toppings. Years ago on one of my first dates with my husband we went to a restaurant that served their potato soup with perfect rows of toppings like this. It’s the little things like this in life that make me happy.
More slow cooker soup recipes:
- Slow Cooker Black Bean Soup
- Slow Cooker Corned Beef and Cabbage Soup
- Slow Cooker French Onion Soup
- Slow Cooker Stuffed Pepper Soup
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Slow Cooker Loaded Chicken Bacon Potato Soup
Equipment Needed:
Ingredients:
- 1 1/2 lbs. boneless chicken breasts or thighs
- 5 cups peeled and cubed russet potatoes
- 1 cup diced white onion
- 6 slices cooked bacon sliced
- 1/4 tsp. salt
- 1/4 pepper
- 1 garlic clove minced
- 32 oz. container chicken broth
- 12 oz. cream cheese
For serving
- sour cream
- shredded cheese
- additional bacon
- sliced green onion
Instructions:
- Add the chicken, potatoes, onion, bacon, salt, pepper, garlic and chicken broth to the slow cooker.
- Cover and cook on LOW for 8 hours.
- Remove the chicken on to a plate, and dice. Don’t add it back to the slow cooker yet.
- Add a few ladles of the broth and potatoes to a blender, add the cream cheese to the blender. Cover and blend until smooth. Add this mixture to the slow cooker with the rest of the soup. Add the chicken and stir.
- Serve with desired toppings.
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I use Yukon gold potatoes or the little red potatoes?
I don’t see why not, though I would peel them still.
Thank you for a great recipe. I have made it with the chicken and without. It is delicious both ways. I prefer to keep about 1/3 of the cooked potatoes out of the pureed mixture then add back in with the chicken so my soup has more texture with chicken and hearty potato “chunks”. Thank you again for so many great recipes;)
I made this with a few tweaks, used a lot of bacon ends in it and used onion cream cheese and Jalapeños on top!
Your version sounds amazing!
This looks great. I will cook it very soon. I think with chicken thighs as they have more flavour. However, taking the bone out is a pain so I might cook them bone in, and take the bone out at the dicing stage – after all, the chicken will almost fall off the bone after 8 hours.
Can you use red potatoes
I don’t see why not! Sounds great actually.
This is delicious! I modified a little bit. I added half an onion instead of a whole one and added carrots. I also let the chicken shread and used two packages of cream cheese and about a half cup of heavy cream. I only used about 1/8 of salt. Turned out EXCELLENT! Very creamy and smooth! Worth trying for sure!
Is there a reason why this can’t be cooked on high for 4 hours?
I don’t see why not. Keep the lid on the entire time.
Could you please send me the recipe for the slow cooker loaded chicken bacon potato recipe to my email thanks
done!
On low carb so can I use cauliflower near the end of cooking?
Can the chicken be frozen?
I think it should be fine with this long of cooking time.
This dish is so good. It is a keeper for sure. Plan on trying it with chicken or pork. Super recipe.
Thanks Susan! Let me know how you like it!