Slow-Cooker Creamy Chicken & Potato Soup Recipe
This Slow-Cooker Creamy Chicken & Potato Soup is a hearty and comforting dish perfect for a cozy meal. Tender chicken breasts, baby yellow potatoes, and creamy cheese meld together with aromatic herbs and spices in a flavorful broth. Finished with fresh kale for a pop of color and nutrition, this soup is easy to prepare and perfect for slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Protein
- 1 1/2 lb. boneless, skinless chicken breasts
Vegetables & Herbs
- 1 lb. baby yellow potatoes, quartered
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 jalapeño, finely chopped
- 4 cloves garlic, finely chopped
- 1 small bunch thyme
- 1 bunch Tuscan kale, center ribs and stems removed, chopped (about 4 cups)
Dairy
- 1 (8-oz.) block cream cheese, softened
- 1 cup whole milk
Liquids & Broth
- 4 cups low-sodium chicken broth
Seasonings
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. chicken bouillon paste
- 2 tsp. curry powder
- 1 tsp. dried oregano
Instructions
- Season and Combine Ingredients: Season the chicken breasts thoroughly with kosher salt and freshly ground black pepper. Place the chicken in the slow cooker, then add the quartered baby yellow potatoes, softened cream cheese, chopped onion, carrot, finely chopped jalapeño, garlic, and thyme. Stir gently to combine all ingredients evenly.
- Add Liquids and Spices: Pour in the low-sodium chicken broth and whole milk. Add the chicken bouillon paste, curry powder, and dried oregano. Season again with salt and pepper as desired. Mix well to incorporate all flavors.
- Slow Cook the Soup: Cover the slow cooker and set it on low. Allow the soup to cook gently for 5 to 6 hours, or until the chicken is tender and falls apart easily.
- Shred Chicken and Add Kale: Carefully transfer the cooked chicken to a plate and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker. Add the chopped Tuscan kale and stir well to combine.
- Finish Cooking and Season: Continue cooking the soup on low for about 10 more minutes, until the kale has wilted. Taste the soup and adjust seasoning with salt and pepper, if necessary, before serving.
Notes
- For a spicier soup, leave the seeds in the jalapeño or add extra peppers.
- You can use chicken thighs instead of breasts for a richer flavor.
- If you prefer a thicker soup, mash some of the potatoes before adding the kale.
- This soup freezes well; store in airtight containers and reheat gently.
- To reduce fat, substitute whole milk with low-fat or plant-based milk alternatives.
