Instructions
- Prepare the Aromatics (Optional but Recommended): In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed onion and garlic to the crockpot. (This step deepens the flavor, but if you’re truly short on time, you can add them raw directly to the crockpot.)
- Combine Main Ingredients: Add the diced cooked chicken, diced cooked ham, diced potatoes, diced carrots, diced celery, chicken broth, dried thyme, dried rosemary, black pepper, and salt to the crockpot. Stir gently to combine all ingredients.
- Slow Cook: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the potatoes are fork-tender.
- Prepare the Creamy Base: Once the potatoes are tender, in a separate bowl, whisk together the heavy cream (or half-and-half), milk, and softened cream cheese until smooth.
- Thicken (Optional): If you prefer a thicker soup, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the crockpot.
- Add Dairy & Cheese: Pour the cream cheese mixture into the crockpot. Stir in 1.5 cups of the shredded cheddar cheese until melted and fully incorporated.
- Add Peas: Stir in the frozen green peas and cook for an additional 15-20 minutes on HIGH or until the peas are heated through and the soup is hot and bubbly.
- Taste and Adjust: Taste the soup and adjust seasonings (salt, pepper) if needed.
- Serve: Ladle the hot soup into bowls. Top each serving with the remaining 1/2 cup of shredded cheddar cheese, allowing it to melt slightly from the soup’s heat. Garnish with fresh parsley or chives, if desired.
Cooking Tips and Variations
For the best Crockpot Cheesy Chicken, Ham & Potato Soup, consider these tips and variations. To ensure your potatoes are perfectly tender without turning to mush, use waxy varieties like Yukon Gold or red potatoes. They hold their shape better during long cooking times compared to starchy Russets. If using Russets, be aware they might break down more, contributing to a thicker, creamier broth, which some people prefer. Always dice your vegetables to a similar size to ensure even cooking; roughly half-inch pieces are ideal for potatoes, carrots, and celery. For a deeper flavor profile, don’t skip the optional step of sautéing the onions and garlic before adding them to the crockpot. This simple step unlocks their aromatic compounds, adding a layer of complexity to the soup. If you’re short on time, you can certainly add them raw, but the flavor won’t be quite as rich.
When it comes to the cheese, using a good quality sharp cheddar will give you the best flavor. For ultimate creaminess, stir about three-quarters of the cheese directly into the hot soup, allowing it to melt and emulsify into the broth. Save the remaining cheese for topping individual bowls, creating that irresistible melty layer. If your soup isn’t as thick as you’d like, a cornstarch slurry (as detailed in the instructions) is an excellent way to thicken it without altering the flavor. Alternatively, you can mash a portion of the cooked potatoes against the side of the crockpot to naturally thicken the soup. For an even richer base, consider using condensed cream of chicken or mushroom soup as part of your liquid, reducing the amount of chicken broth accordingly.
Variations:
- Different Cheeses: Experiment with other cheeses! Gruyere, Monterey Jack, Colby, or a blend of cheddar and Swiss can add unique flavor dimensions.
- Vegetable Boost: Feel free to add other vegetables like corn, spinach (stir in at the very end), or even a can of drained diced tomatoes for extra flavor and nutrients.
- Protein Swap: If you don’t have ham, crispy bacon bits can make a fantastic substitute. You can also use leftover roast turkey or a different cut of chicken.
- Smoky Flavor: A pinch of smoked paprika can add a wonderful smoky depth to the soup.
- Spicy Kick: For those who enjoy a little heat, a dash of cayenne pepper or a few drops of hot sauce can be added to taste.
- Herb Garden: Fresh herbs like chopped parsley, chives, or even a sprig of fresh thyme added at the end can brighten the flavors significantly.
- Broth Base: For an even creamier soup without added dairy, you can replace a portion of the chicken broth with vegetable broth or even a can of evaporated milk for a richer, thicker consistency.
Storage and Reheating
This Crockpot Cheesy Chicken, Ham & Potato Soup is fantastic for meal prepping and makes for delicious leftovers. To store, allow the soup to cool completely to room temperature before transferring it to airtight containers. Refrigerate promptly within two hours of cooking. The soup will keep well in the refrigerator for up to 3-4 days. Due to the dairy content, it’s best not to leave it out for extended periods.
When reheating, you have a few options. For individual servings, the microwave is your quickest bet. Place the desired amount of soup in a microwave-safe bowl, cover loosely, and heat on high for 1-2 minutes, stirring halfway through, until heated through. For larger quantities, transfer the soup to a saucepan or pot and heat gently over medium-low heat on the stovetop, stirring frequently to prevent scorching, especially with the cheesy base. Add a splash of milk or chicken broth if the soup has thickened too much during refrigeration, to achieve your desired consistency. Avoid boiling the soup vigorously, as this can sometimes cause the cheese to separate or the dairy to curdle slightly. Gentle reheating is key to maintaining its creamy texture.
Freezing this soup is generally not recommended due to the high dairy and potato content. Dairy products, especially cream and milk, tend to separate and become grainy when thawed, and potatoes can become mealy or mushy after freezing and reheating. While it won’t be unsafe to eat, the texture and creaminess will likely be compromised. If you absolutely must freeze it, consume it within 1-2 months for the best quality, and be prepared for a potential change in texture upon reheating.
Frequently Asked Questions
Can I use raw chicken and ham in the crockpot?
While the recipe calls for pre-cooked chicken and ham for convenience and to prevent overcooking, you can certainly use raw chicken breasts or thighs. If using raw chicken, dice it into 1-inch pieces and add it along with the other ingredients at the beginning. The cooking time will remain similar, as the chicken will cook through with the vegetables. However, it’s generally not recommended to add raw ham to a slow cooker soup unless it’s a fresh ham roast that needs to cook for a long time. Most ham available is pre-cooked, so adding it raw would refer to uncooked fresh ham, which isn’t typically used in this type of soup. If you have a ham bone or a piece of uncooked ham for flavor, you could add it at the beginning and remove the bone before serving.
How can I make this soup dairy-free?
Making this soup dairy-free requires several substitutions. For the creamy base, replace heavy cream and milk with full-fat canned coconut milk (the creamier part from the top of the can) or a dairy-free unsweetened plain milk alternative like cashew or oat milk. For the cream cheese, use a dairy-free cream cheese alternative. For the shredded cheddar, opt for a good quality dairy-free shredded cheddar cheese that melts well. Keep in mind that the flavor and texture will be different from the traditional dairy version, but it can still be a delicious and comforting dairy-free option.
What kind of potatoes work best for this soup?
For this Crockpot Cheesy Chicken, Ham & Potato Soup, waxy potatoes like Yukon Gold or red potatoes are highly recommended. These varieties hold their shape well during the long cooking process, preventing them from becoming mushy, while still becoming wonderfully tender. Russet potatoes can also be used, but they tend to break down more easily, which can contribute to a thicker, starchier soup, but might result in a less defined potato texture. If you prefer a soup with more distinct potato pieces, stick with Yukon Golds or red potatoes.
Can I freeze this soup?
While technically possible, freezing this soup is not ideal due to the dairy and potato content. Dairy-based soups, especially those with cream and cheese, tend to separate and become grainy upon thawing and reheating, impacting the smooth, creamy texture. Potatoes can also become mealy or mushy after being frozen. If you do choose to freeze it, store it in airtight containers for up to 1-2 months. When reheating, do so gently on the stovetop, stirring frequently, and be prepared for potential changes in texture and consistency. It’s best enjoyed fresh or refrigerated within a few days.