
Recipe information
Ingredients for - Slow-Cooker Creamy Chicken & Potato Soup
1. 1 1/2 lb. boneless, skinless chicken breasts -
4. 1 lb. baby yellow potatoes, quartered -
10. 1 small bunch thyme -
13. 1 tbsp. chicken bouillon paste -
16. 1 bunch Tuscan kale, center ribs and stems removed, chopped (about 4 c.) -
How to cook deliciously - Slow-Cooker Creamy Chicken & Potato Soup
1. Stage
Season chicken all over with salt and pepper and place in a slow cooker. Add potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and stir to combine. Add broth, milk, bouillon, curry powder, and oregano; season with salt and pepper.
2. Stage
Cover and cook on low until chicken is tender and falling apart, 5 to 6 hours. Transfer chicken to a plate and shred with 2 forks. Return chicken to slow cooker and add kale. Stir until well combined.
3. Stage
Continue to cook on low until kale is wilted, about 10 minutes more; season with salt and pepper, if needed.