Slow Cooker Creamy Chicken & Potato Soup
Cook
6 hours
Prep Time
30 mins
Total Time
6 hours & 30 mins
Serves
8
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 lbs russet potatoes, peeled and diced into 1-inch cubes
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced (optional)
Kitchen Tools Needed:
- 6-quart slow cooker
- Cutting board and sharp knife
- Two forks for shredding
- Small mixing bowl for cornstarch slurry
- Whisk
- Ladle
- Measuring cups and spoons
Steps
- Prep the Slow Cooker: Add chicken, diced potatoes, onion, carrots, celery, and garlic to a 6-quart slow cooker. Pour chicken broth over ingredients.
- Season & Cook: Add bay leaves, thyme, rosemary, salt, and pepper. Stir gently to combine. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and easily shredded.
- Shred the Chicken: Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the pot and discard bay leaves.
- Thicken the Soup: In a small bowl, whisk cornstarch with cold water until smooth. Stir mixture into the soup along with heavy cream. Cook on HIGH for an additional 15-20 minutes until soup thickens.
- Final Seasoning: Taste and adjust salt and pepper as needed. The potatoes should be tender and some may have broken down to naturally thicken the soup.
- Serve: Ladle into bowls and garnish with fresh parsley and green onions if desired. Serve with crusty bread or crackers.
Macros:
Total Calories: 320
Carbs: 28g
Proteins: 35g
Fats: 8g