Description
Indulge in the comforting flavors of this Crockpot Creamy Chicken and Potato Soup. It’s a hearty and satisfying meal perfect for chilly days, made effortlessly in a slow cooker.
Ingredients
Scale
Chicken and Vegetables:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Soup Base:
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Prep Ingredients: Combine chicken, potatoes, carrots, celery, onion, garlic, broth, thyme, rosemary, salt, and pepper in the crockpot.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken and vegetables are tender.
- Shred Chicken: Remove chicken, shred, and return to the slow cooker.
- Finish Soup: Stir in cream, butter, and cornstarch slurry for thickening. Cook on high for 15-20 minutes. Add cheese if desired.
- Serve: Garnish with parsley and extra cheese.
Notes
- Consider sautéing onions and garlic for extra flavor.
- Works well with leftover cooked chicken.
- Refrigerates and freezes well without cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
