Slow Cooker Chicken Potato Soup
Creamy crockpot soup of russet potatoes, carrots, celery and shredded chicken in a thyme broth, finished with heavy cream and topped with cheddar and chives.
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Ingredients
- 5 cups russet potatoes peeled and cubed
- 1 cup yellow onion chopped
- 3/4 cup carrots sliced
- 1/2 cup celery chopped
- 3 cloves garlic minced
- 1 1/2 pounds boneless chicken breast thawed
- 2 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves removed before serving
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup all-purpose flour
- cheddar cheese shredded, for topping
- chives chopped, for topping
Instructions
- Add the potatoes, onion, carrots, celery and garlic to the bottom of a 5 to 6 quart slow cooker.
- Lay the thawed chicken breasts on top of the vegetables. Sprinkle with the salt, pepper and thyme, add the bay leaves and pour in the chicken broth.
- Cover and cook on high for 4 hours or on low for 8 hours, until the chicken reaches 165°F on a food thermometer and the potatoes are tender.
- Discard the bay leaves. Lift out the chicken and shred it with two forks.
- Whisk the flour into the heavy cream until smooth. Pour it slowly into the soup, stirring as you pour.
- Stir in the shredded chicken, cover and cook for 30 minutes more, until the soup has thickened.
- Ladle into bowls and top with shredded cheddar, chives and a sprinkle of black pepper.
Notes
Thaw the chicken before it goes in the slow cooker. Cook time shown is for HIGH (4 hours + 30 minutes); on LOW allow 8 hours + 30 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to a rolling boil on the stove or in the microwave, not in the slow cooker. Cream soups do not freeze well.
Nutrition
Serving: 1servingCalories: 364kcalCarbohydrates: 25gProtein: 24gFat: 18.8gSodium: 1244mgFiber: 3gSugar: 3.9g