Description
This Creamy Slow Cooker Chicken and Potato Soup is a simple, comforting dish perfect for any day. It’s a delicious and easy chicken recipe featuring tender chicken and creamy potato soup for ultimate comfort food.
Ingredients
Scale
- 1 1/2 lb boneless chicken breast
- 1 C yellow onion chopped
- 3/4 C carrots sliced
- 1/2 C celery chopped
- 3 cloves garlic minced
- 5 C russet potatoes peeled and cubed
- 2 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 4 C chicken broth
- 1 1/2 C heavy cream
- 1/4 C all purpose flour* see note
- Cheddar cheese topping
- Chives topping
Instructions
- Place the raw chicken, chopped vegetables, seasonings, bay leaves, and chicken broth into the slow cooker bowl.
- Cover and cook on high for 4 hours or if preferred, use low heat for 8 hours.
- After cooking, remove the bay leaves and take out the chicken breasts to shred them with forks.
- Mix the flour and heavy cream together until smooth, then gradually add this mixture into the soup while stirring.
- Add the shredded chicken back into the pot, cover, and continue cooking for another 30 minutes.
- Serve the soup warm with shredded cheddar cheese, chopped chives, and a dash of black pepper on top.
Notes
- Recipe serves roughly 8-10
- 2 Tb cornstarch may be used in place of flour for a gluten free option
- For best results, use boneless skinless chicken breast fully thawed
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Method: Slow Cooker
Nutrition
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg