When the days grow colder and the desire for something warm and hearty calls, there’s nothing quite like a comforting bowl of soup to make everything feel a little cozier. Enter: Crockpot Creamy Potato and Chicken Tenderloin Soup – a recipe that’s as easy as it is satisfying. With a mix of tender chicken, hearty potatoes, and a rich, creamy base, this dish is destined to become a family favorite. Let’s dive into what makes this slow-cooked soup a true gem for any mealtime.

Why You’ll Love This Recipe

Effortless Prep: This soup takes minimal hands-on preparation, making it perfect for busy days. Simply add your ingredients to the crockpot and let it work its magic.
Rich and Hearty: With a combination of chicken tenderloin, potatoes, and cheddar cheese, this soup is packed with protein and flavor.
Flexible Cooking Time: Whether you have a full day ahead or just a few hours, this recipe accommodates your schedule with options to cook on low or high heat.
Warm and Comforting: The addition of thyme, oregano, and garlic infuses this soup with a delightful blend of flavors that evoke warmth with every bite.

Ingredients You’ll Need:

1 pound chicken tenderloin, cubed
5 medium-sized potatoes, peeled and diced
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
2 cups shredded cheddar cheese
Chopped parsley for garnish (optional)

Step-by-Step Instructions:

Brown the Chicken: Begin by heating the olive oil in a pan over medium heat. Add the cubed chicken tenderloin and cook until it is lightly browned on all sides. This step ensures that your chicken has a deeper flavor and a lovely texture.
Load the Crockpot: Transfer the browned chicken to your crockpot. Add in the diced potatoes, chopped onion, and minced garlic.
Add the Broth and Seasonings: Pour in the chicken broth, then sprinkle in the dried thyme, oregano, salt, and pepper. Stir everything together to make sure the flavors are evenly distributed.
Let It Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the potatoes are tender and break easily.
Mash and Thicken: Use a potato masher to mash some of the potatoes directly in the crockpot. This step thickens the soup while still leaving chunks for added texture.
Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until fully melted and combined. The result should be a creamy, luscious soup.
Serve and Enjoy: Ladle the hot soup into bowls and garnish with chopped parsley for a touch of color and added freshness, if desired.

Tips for the Best Results:

Don’t Skip Browning: Browning the chicken adds depth of flavor that makes a significant difference.
Customize the Texture: For a smoother soup, mash more of the potatoes or even use an immersion blender.
Cheese Choices: Feel free to experiment with different cheeses, such as gouda or mozzarella, for varied flavor profiles.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Final Thoughts:

There’s something magical about returning home to the inviting aroma of a meal that’s been simmering all day. This Crockpot Creamy Potato and Chicken Tenderloin Soup offers the perfect combination of simplicity, flavor, and comfort. Whether it’s for a busy weekday dinner or a laid-back weekend meal, this recipe promises a bowlful of happiness with every spoonful.

So, gather your ingredients, set your crockpot, and prepare to indulge in this warm and creamy delight. Your cozy evening is just a simmer away!

Crockpot Creamy Potato and Chicken Tenderloin Soup

Author: Alice

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Description

This comforting and creamy crockpot soup is perfect for any meal. Let it cook low and slow while you go about your day, and return to a cozy, hearty dinner that everyone will love. Simple ingredients come together to create a luscious, smooth soup that’s packed with flavor and warmth. Enjoy the ease of this delicious recipe!

Ingredients

– 1 pound chicken tenderloin, cubed
– 5 medium-sized potatoes, peeled and diced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups shredded cheddar cheese
– Chopped parsley for garnish (optional)

Instructions

1. Heat the olive oil in a pan over medium heat and add the chicken tenderloin. Cook until lightly browned on all sides.
2. Transfer the browned tenderloin to the crockpot, and add the diced potatoes, onion, and garlic.
3. Pour in the chicken broth. Add the thyme, oregano, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.
5. Once done, use a potato masher to mash some of the potatoes and thicken the soup slightly.
6. Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
7. Serve hot, garnished with chopped parsley if desired.

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