As the chilly season sets in, there’s nothing quite like cozying up with a bowl of warm, hearty soup. If you’re looking for the perfect blend of simplicity and deliciousness, look no further than the Crockpot Creamy Potato & Chicken Tenderloin Soup. This dish checks all the boxes—it’s easy to prepare, rich in flavor, and filled with comforting ingredients that will make your taste buds sing.
Why You’ll Love This Soup There’s a certain joy that comes from letting a crockpot do the work while you go about your day. This creamy potato and chicken tenderloin soup is packed with tender chicken, hearty potatoes, and a medley of vegetables, making it a wholesome meal perfect for lunch or dinner. With a touch of smoked paprika and thyme, the flavors are enhanced to create a depth that’s both soothing and savory.
Ingredients You’ll Need To whip up this crockpot masterpiece, you’ll need the following:
- 1 pound chicken tenderloin, diced
- 4 cups chicken broth
- 4 large potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons butter
Step-by-Step Instructions
- Prep the Ingredients: Start by dicing the chicken tenderloin, peeling and cutting the potatoes, and chopping all the vegetables.
- Load the Crockpot: Place the chicken, potatoes, carrots, celery, onion, and garlic into the crockpot. Add the salt, black pepper, thyme, and smoked paprika for seasoning.
- Add the Broth: Pour in the chicken broth, ensuring that all the ingredients are submerged.
- Cook Low and Slow: Set the crockpot to low and let it cook for 6-8 hours. This allows the flavors to meld while the chicken and potatoes become perfectly tender.
- Create the Cream Base: About 30 minutes before the cooking time is up, melt the butter in a small saucepan over medium heat. Add the flour and stir continuously for a minute to make a roux.
- Incorporate Milk and Cream: Gradually whisk in the milk and heavy cream until the mixture is smooth. Simmer for a few minutes until it thickens slightly.
- Combine: Pour the creamy mixture into the crockpot and stir well. Let it continue to cook on low for an additional 30 minutes.
- Serve: Once done, ladle the soup into bowls and garnish with fresh herbs or crispy bacon bits for an extra touch of flavor.
Tips for Success
- For a thicker soup: You can add a bit more flour or reduce the amount of milk slightly.
- Make it your own: Feel free to customize by adding other vegetables like corn or peas.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated on the stove or in the microwave.
Final Thoughts This Crockpot Creamy Potato & Chicken Tenderloin Soup is the epitome of comfort food. It’s perfect for busy days when you crave a meal that nourishes both body and soul. Give it a try and watch as your family and friends warm up to this delightful dish—it might just become your new seasonal favorite!
Crockpot Creamy Potato & Chicken Tenderloin Soup
Description
Warm-up this season with our effortless crockpot soup. Combining tender chicken tenderloin and hearty potatoes, this dish guarantees comfort in every bowl. Easy to prepare and absolutely delicious, it’s perfect for busy days.
Ingredients
– 1 pound chicken tenderloin, diced
– 4 cups chicken broth
– 4 large potatoes, peeled and diced
– 1 cup carrots, sliced
– 1 cup celery, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon thyme
– 1/2 teaspoon smoked paprika
– 2 cups milk
– 1 cup heavy cream
– 2 tablespoons flour
– 2 tablespoons butter
Instructions
1. Place the chicken tenderloin, potatoes, carrots, celery, onion, garlic, salt, pepper, thyme, and smoked paprika into the crockpot.
2. Pour the chicken broth over the ingredients in the crockpot, ensuring everything is well covered.
3. Set the crockpot to low and cook for 6-8 hours or until the potatoes and chicken are tender.
4. About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Stir in the flour, cooking for 1 minute to form a roux.
5. Gradually whisk in the milk and heavy cream, ensuring a smooth consistency. Let simmer for a few minutes until slightly thickened.
6. Add the milk mixture to the crockpot, stirring until well combined and creamy.
7. Continue to cook on low for another 30 minutes.
8. Serve hot, garnished with fresh herbs or crispy bacon bits if desired.