Description
This creamy slow cooker chicken and potato soup is a comforting and easy meal. Perfect for busy weeknights, it’s packed with tender chicken, hearty potatoes, and flavorful vegetables, all simmered to perfection.
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
- 1 1/2 C heavy cream
- 1/4 C all purpose flour
- Cheddar cheese, topping
- Chives, topping
Instructions
- To the bowl of a 5-6 quart slow cooker add raw chicken, prepared vegetables, seasonings, bay leaves and chicken broth.
- Cover and cook on high for 4 hours or on low for 8 hours.
- When initial cook time is up, discard bay leaves.
- Remove chicken breasts, shredding with forks.
- Whisk together flour and heavy cream until smooth.
- Slowly pour heavy cream mixture into soup, stirring to combine.
- Stir in shredded chicken.
- Cover and continue cooking for an additional 30 minutes.
- Serve warm with freshly shredded cheddar cheese, chives and a sprinkle of ground black pepper.
Notes
- Ensure chicken is fully submerged in broth for even cooking.
- Adjust seasonings to your preference.
- For a thicker soup, you can add a little more flour and cream mixture.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American