Description
A comforting and creamy slow cooker chicken and potato soup loaded with tender shredded chicken, hearty russet potatoes, and fresh vegetables, all simmered to perfection in a flavorful broth and finished with a rich cream sauce. Topped with sharp cheddar cheese and fresh chives, this easy-to-make meal is perfect for cozy family dinners any day of the week.
Ingredients
Scale
Main Ingredients
- 1 1/2 lb boneless chicken breast
- 1 cup yellow onion, chopped
- 3/4 cup carrots, sliced
- 1/2 cup celery, chopped
- 3 cloves garlic, minced
- 5 cups russet potatoes, peeled and cubed
Seasonings and Broth
- 2 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 4 cups chicken broth
Cream Sauce
- 1 1/2 cups heavy cream
- 1/4 cup all-purpose flour
Toppings
- Cheddar cheese, freshly shredded
- Chives, chopped
Instructions
- Combine ingredients in slow cooker: In the bowl of a 5-6 quart slow cooker, add the raw boneless chicken breasts alongside chopped onion, sliced carrots, chopped celery, minced garlic, peeled and cubed russet potatoes, salt, pepper, dried thyme, bay leaves, and chicken broth. Ensure everything is evenly distributed.
- Cook the soup base: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours. This slow cooking allows the chicken to become tender and the vegetables to soften, creating a rich broth.
- Prepare to thicken soup: When initial cooking is complete, discard the bay leaves. Remove the chicken breasts carefully and shred them with two forks into bite-sized pieces.
- Make cream mixture: In a separate bowl, whisk together the all-purpose flour and heavy cream until smooth and free of lumps. This mixture will be used to thicken the soup.
- Combine shredded chicken and cream mixture: Slowly pour the heavy cream and flour mixture into the slow cooker broth while stirring gently to combine evenly.
- Finish cooking: Stir in the shredded chicken back into the soup. Cover and continue cooking on the slow cooker for an additional 30 minutes to allow the soup to thicken and flavors to meld.
- Serve: Ladle the creamy chicken and potato soup into bowls. Top generously with freshly shredded cheddar cheese, chopped chives, and a sprinkle of ground black pepper. Serve warm for a comforting meal.
Notes
- This soup is hearty and creamy, making it perfect for chilly days or when you need a fulfilling, wholesome meal.
- Use russet potatoes for a creamy texture once cooked; other potatoes may alter the consistency.
- The cream and flour mixture is added at the end to thicken the soup without curdling.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid splitting the cream.
- You can substitute the heavy cream with half-and-half for a lighter option, but the soup will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- 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
