Description
Warm up your soul with this creamy and comforting potato and chicken tenderloin soup. Made effortlessly in the slow cooker, it’s perfect for cozy nights and lazy weekends. Packed with tender pieces of chicken and wholesome vegetables, every spoonful is a delight.
Ingredients
– 1 pound chicken tenderloin, cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups diced potatoes
– 4 cups chicken broth
– 2 cups milk
– 1 cup shredded cheddar cheese
– 1/2 cup frozen corn kernels
– 1/2 cup frozen peas
– 1/2 cup diced carrots
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and black pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions
1. Prepare the Chicken:
– In a large skillet, cook the cubed chicken tenderloin over medium heat until cooked through. Drain any excess liquid.
2. Sauté Vegetables:
– Add the chopped onion and minced garlic to the skillet with the chicken. Sauté until the onion becomes translucent.
3. Transfer to Slow Cooker:
– Transfer the cooked chicken, onions, and garlic to the slow cooker.
4. Add Potatoes and Broth:
– Stir in the diced potatoes and pour in the chicken broth.
5. Cook on Low:
– Cover and cook on low for 6-7 hours or until the potatoes are tender.
6. Incorporate Remaining Ingredients:
– About 30 minutes before serving, add the milk, shredded cheddar cheese, frozen corn, frozen peas, diced carrots, dried thyme, and dried rosemary. Stir well and continue cooking until the cheese is melted and the vegetables are cooked through.
7. Season and Serve:
– Season the soup with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.