Description
A rich and comforting slow-cooker soup featuring tender chicken, buttery potatoes, and a velvety cream finish. Perfect for cold weather and effortless meal prep.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 2 lbs Yukon Gold potatoes, cubed
- 3 large carrots, sliced
- 3 celery stalks, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Grease the slow cooker insert with oil or butter.
- Sauté onion, celery, and carrots in a pan for 5 minutes, then add to the crockpot.
- Layer cubed potatoes at the bottom of the pot.
- Place chicken breasts on top of vegetables and season with thyme, salt, and pepper.
- Pour in the chicken broth until everything is submerged.
- Cook on Low for 6-7 hours until chicken is tender.
- Remove chicken, shred with forks, and return to the pot.
- Stir in heavy cream and heat through on low for 10 minutes.