Slow Cooker Chicken Potato Soup (No Dairy)

Slow cooker chicken potato soup in small white bowl with spoon.

4.61 from 23 votes

Slow Cooker Chicken Potato Soup (No Dairy)

This Slow Cooker Chicken Potato Soup is a healthy recipe made in the crockpot. It's full of chunky vegetables and made without milk or dairy!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: chicken potato soup, crockpot chicken potato soup, shredded chicken potato soup, slow cooker soups,

Servings:

Calories: 334kcal

Author: Christine Rooney

Equipment

Slow Cooker

Ingredients

6 cloves garlic
1 onion
4 cups red potatoes 5-6 large red potatoes
2 cups carrots 3-4 large carrots
1.5 - 2 lbs. boneless, skinless chicken breasts
5 cups low sodium chicken broth
2 cups frozen peas
1-2 gluten free chicken bouillon cubes or regular bouillon cubes if not gluten free
2 Tbsp. white wine vinegar
1 tsp. Italian seasoning
½ tsp. kosher salt
½ tsp. pepper

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 onion. (I prefer white onions for a soup like this but any color will work).
Wash and scrub 6 large red potatoes and 3-4 large carrots. Slice the carrots and dice the potatoes into chunks.
Place 1.5 – 2 lbs. of boneless, skinless chicken breasts in the slow cooker. Sprinkle 1 tsp. of Italian seasoning and ½ tsp. each of kosher salt and pepper over the chicken breasts.
Place the minced garlic and onions on top of the chicken breasts. Add the diced carrots and potatoes to the crockpot.
Pour 5 cups of low sodium chicken broth and add 1-2 gluten free bouillon cubes into the slow cooker making sure all of the ingredients are submerged in the liquid.
Place the cover on the slow cooker and cook for 4-5 hours on 'High' or 5-6 hours on 'Low'.
30-45 minutes before the soup is finished cooking remove the cooked chicken breasts from the slow cooker and shred them with two forks. (You can also dice the chicken into chunks if you prefer that texture). Once the chicken is shredded return it to the slow cooker.
Add 2 cups of frozen peas and 2 Tbsp. of white wine vinegar to the soup. Stir everything until combined and continue to cook for another 30 minutes or so.
Once the potatoes and carrots are tender (but not mushy) and the peas thoroughly warmed the soup is ready to serve.

Notes

You can adjust the amount of bouillon cubes to your liking. Bouillon cubes contain a lot of sodium and can be omitted if sodium is an issue for you. Feel free to adjust the salt and pepper levels to your liking.

Frozen corn may be substituted for frozen peas.

Make sure the chicken is fully cooked before shredding or dicing. The safe internal temperature for chicken is 165 degrees Fahrenheit and can be checked using a food thermometer.

Nutrition