There’s nothing quite like a warm, comforting bowl of soup to make you feel cozy and nourished—especially when it’s rich, creamy, and packed with flavor. But if you’re avoiding dairy, finding a satisfying creamy soup can feel like a challenge. That’s where this Slow Cooker Creamy Chicken & Potato Soup comes in!
This dairy-free version swaps traditional cream and cheese for creamy coconut milk, creating a luscious texture without sacrificing flavor. Tender shredded chicken, hearty potatoes, and a blend of aromatic herbs and spices come together in a slow cooker for a meal that’s both effortless and deeply satisfying. Plus, with minimal prep and hands-off cooking, this is the perfect recipe for busy weeknights or meal prepping ahead of time.
So grab your slow cooker, and let’s dive into this easy, wholesome, and delicious soup recipe that the whole family will love!
Recipe
Serves 6
1½ lbs. (680g) boneless, skinless chicken breasts
Salt & pepper
1 lb. (450g) baby potatoes, quartered
1 cup (240ml) canned coconut milk (full fat)
1 yellow onion, chopped
1 carrot, chopped
1 jalapeño, finely chopped
4 cloves garlic, finely chopped
1 bunch thyme
32 fl oz. (960ml) chicken broth
2 tsp. curry powder
1 tsp. dried oregano
7 oz. (200g) kale, stems removed, chopped
How to Prepare
Season the chicken with salt and pepper and place it in the bottom of the slow cooker.
Add the potatoes, onion, carrot, jalapeño, garlic, and thyme, stirring to combine.
Pour in the chicken broth and coconut milk, then add the curry powder, oregano, and a little more salt and pepper.
Cover and cook on LOW for 6 hours.
Transfer the cooked chicken to a plate and shred using two forks. Return the shredded chicken to the slow cooker and add in the kale. Stir to combine and cook on low for another 10 minutes until the kale has wilted.
Check for seasoning, adjust if needed, and serve.
Enjoy your Slow Cooker Creamy Chicken & Potato Soup!
