Slow-Cooker Creamy Chicken & Potato Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Slow-Cooker Creamy Chicken & Potato Soup

1. 1 1/2 lb. boneless, skinless chicken breasts -
2. Kosher salt -
3. Freshly ground black pepper -
4. 1 lb. baby yellow potatoes, quartered -
5. 1 (8-oz.) block cream cheese, softened -
6. 1 medium yellow onion, chopped -
7. 1 large carrot, chopped -
8. 1 jalapeño, finely chopped -
9. 4 cloves garlic, finely chopped -
10. 1 small bunch thyme -
11. 4 c. low-sodium chicken broth -
12. 1 c. whole milk -
13. 1 tbsp. chicken bouillon paste -
14. 2 tsp. curry powder -
15. 1 tsp. dried oregano -
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.