Description
A comforting and creamy slow cooker chicken and potato soup featuring tender shredded chicken, potatoes, and vegetables in a rich, flavorful broth, topped with cheddar cheese and chives. Perfect for an easy and hearty meal any day of the week.
Ingredients
Scale
Main Ingredients
- 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
Cream Mixture
- 1 1/2 C heavy cream
- 1/4 C all purpose flour*
Toppings
- Cheddar cheese, freshly shredded
- Chives, chopped
Instructions
- Prepare and add ingredients: Place the raw chicken breasts, chopped yellow onion, sliced carrots, chopped celery, minced garlic, peeled and cubed russet potatoes, salt, ground black pepper, dried thyme, bay leaves, and chicken broth into the bowl of a 5 to 6-quart slow cooker. This combination will form the flavorful base of your soup.
- Cook the soup: Cover the slow cooker and cook the mixture on high for 4 hours or on low for 8 hours, allowing the chicken to become tender and the vegetables to soften fully.
- Shred the chicken: Once the initial cooking is complete, remove and discard the bay leaves. Take out the chicken breasts and shred them into bite-sized pieces using two forks.
- Prepare cream mixture: In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth and free of lumps. This will thicken the soup and add creaminess.
- Combine and finish cooking: Slowly pour the cream and flour mixture into the slow cooker while stirring constantly to combine evenly. Stir in the shredded chicken, cover again, and cook on low for an additional 30 minutes to allow the soup to thicken and flavors to meld.
- Serve and garnish: Ladle the warm soup into bowls and top each serving with freshly shredded cheddar cheese, chopped chives, and a sprinkle of ground black pepper for a delicious finishing touch.
Notes
- This creamy slow cooker chicken and potato soup is a perfect, comforting meal that’s easy to make and ideal for any day of the week.
- For best results, use russet potatoes as they break down nicely and help thicken the soup.
- Adjust salt and pepper to taste, especially if your chicken broth is already salted.
- The flour added to heavy cream acts as a thickening agent but can be substituted with cornstarch for a gluten-free version.
- Top with cheddar cheese and fresh chives for added flavor and a colorful presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 4 g
- Sodium: 1293 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 107 mg
