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Home » Chicken » Slow Cooker Loaded Chicken Bacon Potato Soup

Slow Cooker Loaded Chicken Bacon Potato Soup

by Sarah Olson on November 4, 2016 | Updated December 9, 2019 16 Comments

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Slow Cooker Loaded Chicken Bacon Potato Soup

 This creamy Slow Cooker Loaded Chicken Bacon Potato Soup is hearty enough to be the main course!

bowl of chicken potato soup with cheese, sour cream, bacon and onion.

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.

chicken breasts, potaotes, bacon, onion and seasonings on a wooden table.

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.

scoop of potato chicken soup coming from a slow cooker.

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.

bowl of soup with topping in bowls on the side.
baked potato soup with chicken in a bowl

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baked potato soup with chicken in a bowl

Slow Cooker Loaded Chicken Bacon Potato Soup

5 from 1 vote
Baked potato soup WITH chicken in the slow cooker with deluxe topping.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: chicken potato soup
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 8
Calories: 359kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

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
US Customary – Metric

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:

Can I use ham or bacon instead of chicken?
Yes! Omit the chicken and replace with cooked crumbled bacon or diced ham.
How can I make this lower in calories?
You can use non-fat or low fat cream cheese. For the topping use low fat sour cream and cheese.

Nutrition:

Calories: 359kcal | Carbohydrates: 21g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 831mg | Potassium: 914mg | Fiber: 2g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner, Soups Tagged With: bacon, cheese, Chicken, Crock pot, crockpot, slow cooker, soup

    Comments

    1. Belle says

      March 12, 2018 at 5:19 am

      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;)

      Reply
    2. Brittney McCutcheon says

      August 11, 2017 at 5:15 pm

      I made this with a few tweaks, used a lot of bacon ends in it and used onion cream cheese and Jalapeños on top!

      Reply
      • Sarah Olson says

        August 11, 2017 at 7:30 pm

        Your version sounds amazing!

        Reply
    3. Justin says

      April 26, 2017 at 9:26 am

      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.

      Reply
    4. Annette says

      March 12, 2017 at 7:54 am

      Can you use red potatoes

      Reply
      • Sarah Olson says

        March 12, 2017 at 11:22 am

        I don’t see why not! Sounds great actually.

        Reply
    5. Genavieve says

      March 7, 2017 at 1:53 pm

      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!

      Reply
    6. Virginia Ballard says

      January 11, 2017 at 11:35 am

      Is there a reason why this can’t be cooked on high for 4 hours?

      Reply
      • Sarah Olson says

        January 11, 2017 at 11:37 am

        I don’t see why not. Keep the lid on the entire time.

        Reply
    7. Vaughan Browm says

      December 13, 2016 at 4:08 pm

      Could you please send me the recipe for the slow cooker loaded chicken bacon potato recipe to my email thanks

      Reply
      • Sarah Olson says

        December 13, 2016 at 9:11 pm

        done!

        Reply
    8. Virginia Gasber says

      December 1, 2016 at 6:35 pm

      On low carb so can I use cauliflower near the end of cooking?

      Reply
    9. Sara Hipple says

      November 14, 2016 at 4:59 am

      Can the chicken be frozen?

      Reply
      • Sarah Olson says

        November 14, 2016 at 5:30 am

        I think it should be fine with this long of cooking time.

        Reply
    10. Susan says

      November 4, 2016 at 11:09 am

      This dish is so good. It is a keeper for sure. Plan on trying it with chicken or pork. Super recipe.

      Reply
      • Sarah Olson says

        November 5, 2016 at 7:43 pm

        Thanks Susan! Let me know how you like it!

        Reply

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