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Creamy Slow Cooker Chicken and Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 147 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

Creamy Slow Cooker Chicken and Potato Soup is a hearty and comforting dish featuring tender shredded chicken, russet potatoes, and a medley of vegetables simmered slowly in a flavorful broth. Enriched with a creamy blend of heavy cream and flour, this soup is perfect for a cozy meal any day of the week and topped with sharp cheddar cheese and fresh chives for an added burst of flavor.

Ingredients

Scale

Main Ingredients

  • 1 1/2 lb boneless chicken breast
  • 5 C russet potatoes (peeled and cubed)
  • 4 C chicken broth
  • 1 1/2 C heavy cream
  • 1/4 C all purpose flour

Vegetables

  • 1 C yellow onion (chopped)
  • 3/4 C carrots (sliced)
  • 1/2 C celery (chopped)
  • 3 cloves garlic (minced)

Seasonings

  • 2 bay leaves
  • 2 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme

Toppings

  • Cheddar cheese (topping)
  • Chives (topping)

Instructions

  1. Prepare Slow Cooker and Ingredients: In the bowl of a 5-6 quart slow cooker, place 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. Mix gently to combine.
  2. Cook Soup: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chicken and potatoes to become tender.
  3. Remove Bay Leaves and Shred Chicken: Once the initial cooking time has finished, discard the bay leaves carefully. Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks.
  4. Make Cream Mixture: In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth and free of lumps to create a creamy thickener.
  5. Incorporate Cream and Chicken: Slowly pour the heavy cream and flour mixture into the slow cooker soup while stirring gently to avoid clumps. Stir in the shredded chicken evenly throughout the soup.
  6. Continue Cooking: Cover the slow cooker again and cook on low for an additional 30 minutes to allow the soup to thicken and flavors to fully combine.
  7. Serve and Garnish: Serve the soup warm, garnished with freshly shredded cheddar cheese, chopped chives, and an extra sprinkle of ground black pepper for enhanced flavor.

Notes

  • This creamy homemade slow cooker chicken and potato soup is perfect for a comforting meal on any day of the week.
  • For a thicker soup, a little extra flour can be added to the cream mixture, but be sure to whisk well.
  • You can substitute russet potatoes with Yukon Gold potatoes for a slightly creamier texture.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the cream.

Nutrition

  • Serving Size: 1 serving
  • Calories: 361
  • 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

Find it online: https://tastyrates.com/creamy-slow-cooker-chicken-and-potato-soup-recipe/