Slow Cooker Creamy Chicken and Potato Soup Recipe
Slow cooker creamy chicken and potato soup recipe is comfort food at its finest. The recipe is super easy to make and will feed a crowd.
Servings: 10 servings
Calories: 489kcal
Ingredients
- 4 skinless boneless chicken breasts
- 5 large potatoes peeled and cubed
- 1/2 onion diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon minced garlic
- 32 ounces chicken broth or stock
- 16 ounces cream cheese cubed
- 1 ounce dry ranch seasoning
- 1 cup stock broth, or water (to pour over the chicken and ranch)
After cooking 7-1/2 hours
- 1 Tablespoon cornstarch
- 1/4 cup water
Topping
- 1 - 2 cups shredded cheddar cheese
- 5 pieces of bacon cooked and crumbled
Instructions
- Spray the inside of a slow cooker with non-stick spray.
- Pour 32 ounces of chicken broth into the cooker.
- Peel and dice the potatoes and add to the cooker.
- Add the diced onions on top.
- Sprinkle the salt and pepper on top.
- Add the minced garlic and cream cheese and mix well.
- Place the chicken breasts on top and sprinkle the ranch seasoning over the chicken.
- Pour one more cup of chicken broth over the top of the chicken, cover with the lid, and set the cooking time on seven and a half hours, on low heat.
- After the cooking time, shred the chicken.
- Mix the cornstarch and 1/4 cup of water and pour into the slow cooker and mix. Replace the lid and cook for 30 more minutes or until the soup is thickened.
- Spoon into a bowl and top with cheese and bacon.
Video
Nutrition
Serving: 1 | Calories: 489kcal | Carbohydrates: 40g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 107mg | Sodium: 1240mg | Fiber: 4g | Sugar: 6g