Description

This creamy slow cooker chicken and potato soup is a comforting, hearty dish perfect for chilly days. Made with tender shredded chicken, russet potatoes, and aromatic vegetables slow-cooked to perfection, then enriched with a creamy mixture of heavy cream and flour for a rich texture. Topped with shredded cheddar cheese and fresh chives, it offers a warm, satisfying meal suitable for any day of the week.

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, shredded (for topping)
Chives, chopped (for topping)

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Instructions

Combine Ingredients: In the bowl of a 5-6 quart slow cooker, place the raw chicken breasts along with chopped yellow onion, sliced carrots, chopped celery, minced garlic, peeled and cubed russet potatoes, salt, black pepper, dried thyme, bay leaves, and chicken broth. This mixture forms the base of your soup.
Cook Soup: Cover the slow cooker and cook the ingredients on high for 4 hours or low for 8 hours. This slow cooking process allows the chicken to become tender and the flavors to meld together beautifully.
Shred Chicken and Prepare Cream Mixture: After cooking, remove the bay leaves and take out the cooked chicken breasts. Shred the chicken using two forks. In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth to create a creamy thickening mixture.
Mix Cream and Chicken into Soup: Slowly pour the cream and flour mixture into the slow cooker, stirring well to combine. Then add the shredded chicken back into the soup. This step adds richness and thickens the soup to a luscious consistency.
Final Cook: Cover the slow cooker again and cook for an additional 30 minutes. This allows the soup to thicken and the flavors to fully integrate.
Serve: Ladle the warm soup into bowls and top with freshly shredded cheddar cheese, chopped chives, and a sprinkle of ground black pepper. Serve immediately and enjoy the comforting flavors.

Notes

This soup is perfect as a comforting meal especially during colder seasons or whenever you crave something hearty and creamy.
For a thicker soup, increase the amount of flour slightly or cook longer in the final stage.
You can substitute heavy cream with half-and-half for a lighter version, but it will be less rich.
Adding freshly ground black pepper at the end enhances the flavor and adds a slight spicy note.
Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling the cream.

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