Creamy homemade slow cooker chicken and potato soup topped off with shredded cheddar cheese and chives. A comforting meal, perfect for any day of the week.
To the bowl of a 5-6 quart slow cooker add raw chicken, prepared vegetables, seasonings, bay leaves and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours.
When inital cook time is up, discard bay leaves. Remove chicken breasts, shredding with forks. Whisk together flour and heavy cream until smooth. Slowly pour heavy cream mixture into soup, stirring to combine. Stir in shredded chicken. Cover and continue cooking for an additional 30 minutes.
Serve warm with freshly shredded cheddar cheese, chives and a sprinkle of ground black pepper.
Notes
Recipe serves roughly 8-10.*2Tb cornstarch may be used in place of flour for a gluten free optionFor best results, use boneless skinless chicken breast, fully thawed.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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