To the bowl of a 5-6 quart slow cooker add chicken, vegetables, spices and chicken broth. Cook on high for 4 hours or on low for 8 hours. Remove chicken and shred with forks, set aside.
Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine.
Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup. Cover and cook for an additional 30-40 minutes.
Serve warm with optional chives or green onions, avocado and tortilla strips.
Notes
Recipe serves roughly 8-10.*2Tb cornstarch may be substituted in place of flour for a gluten free option
**Do not use packaged shredded cheese as it does not melt as well. Freshly shred a block of cheese.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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