When the temperature drops and you crave comfort, there’s nothing quite like a warm, hearty bowl of soup to lift your spirits. This Slow Cooker Creamy Chicken and Potato Soup is the ultimate winter warmer, filled with tender chicken, nourishing vegetables, and an irresistibly rich, cheesy broth. The best part? You can let your slow cooker do most of the work, making this a fuss-free, go-to recipe for busy evenings.

Why You’ll Love This Recipe

There’s a special kind of magic that happens when a slow cooker simmers away all day. The flavors deepen, the ingredients meld together, and you’re left with a meal that feels like a warm hug in a bowl. This creamy chicken and potato soup is no exception. Here’s why you’ll fall in love with it:

Effortless Comfort: With just a little bit of prep, you can leave this soup to cook on low while you go about your day.
Rich and Flavorful: A combination of tender chicken, soft potatoes, carrots, and aromatic herbs ensures a dish that’s both satisfying and nutritious.
Crowd-Pleaser: The creamy texture and cheesy touch make this dish popular with kids and adults alike.

Ingredients You’ll Need

Chicken tenderloin: 1.5 pounds, diced
Potatoes: 4 cups, diced
Carrots: 1 cup, sliced
Onion: 1, chopped
Garlic: 4 cloves, minced
Chicken broth: 4 cups
Dried thyme: 1 teaspoon
Dried rosemary: 1 teaspoon
Salt and pepper: To taste
Heavy cream: 1 cup
All-purpose flour: 2 tablespoons
Cheddar cheese: 1 cup, shredded
Fresh parsley: 2 tablespoons, chopped for garnish

How to Make It

Prep the Ingredients: Dice the chicken, potatoes, carrots, and chop the onion and garlic.
Combine in Slow Cooker: Add the chicken, potatoes, carrots, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper to your slow cooker. Stir to combine.
Cook Low and Slow: Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the potatoes are tender.
Thicken the Soup: In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the slow cooker along with the shredded cheddar cheese.
Final Simmer: Cover and let it cook for an additional 30 minutes on low, or until the soup has slightly thickened.
Serve and Enjoy: Ladle into bowls and garnish with fresh parsley. Serve with a side of crusty bread for the perfect, complete meal.

Tips for Success

Dairy-Free Option: Swap the heavy cream for coconut milk or a dairy-free alternative and use a dairy-free cheese substitute.
Make It Heartier: Add some corn or peas for extra texture and flavor.
Storage: This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.

The Perfect Pairing

Pair this creamy chicken and potato soup with a slice of homemade garlic bread or a fresh side salad. The crunchy, golden bread adds a wonderful contrast to the smooth, creamy soup.

So, the next time you’re looking for a dinner that warms from the inside out, give this slow cooker creamy chicken and potato soup a try. It’s sure to become a staple in your winter recipe lineup.

Slow Cooker Creamy Chicken and Potato Soup

Author: Alice

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Description

Warm up your winter evenings with this rich and satisfying creamy chicken and potato soup. It’s the perfect dish to cozy up with, and your loved ones will ask for seconds. Serve with crusty bread for a complete meal.

Ingredients

– 1.5 pounds chicken tenderloin, diced
– 4 cups potatoes, diced
– 1 cup carrots, sliced
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– 1 cup shredded cheddar cheese
– 2 tablespoons chopped fresh parsley

Instructions

1. In a slow cooker, combine the diced chicken tenderloin, potatoes, carrots, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper.
2. Cover and cook on low for 6-8 hours, or until the chicken is fully cooked and the potatoes are tender.
3. In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the slow cooker, along with the shredded cheddar cheese.
4. Cover and cook for an additional 30 minutes on low, or until the soup has thickened slightly.
5. Garnish with chopped fresh parsley before serving.

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