Creamy Chicken & Potato Soup (Slow-Cooker)
Serves
6
Prep Time
20 minutes
Cook Time
360 minutes
Ingredients
1½ lbs (680 g) boneless, skinless chicken breasts
salt & pepper
1 lb (450 g) baby potatoes, quartered
8 oz (225 g) cream cheese
1 yellow onion, chopped
1 carrot, chopped
1 jalapeño, finely chopped
4 cloves garlic, finely chopped
1 bunch thyme
32 fl oz (960 ml) chicken broth
8.1 fl oz (240 ml) whole milk
1 chicken bouillon cube
2 tsp curry powder
1 tsp dried oregano
7 oz (200 g) kale, stems removed, chopped
Nutrition
(Per Serving)
Calories
367
Fats
16 g
Protein
33 g
Carbs
22 g
Instructions
- Season the chicken with salt and pepper and place in the bottom of the slow cooker. Add the potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and stir to combine. Now add in the chicken broth, milk, bouillon cube, curry powder, and oregano and season with a little more salt and pepper.
- Cover the slow cooked with the lid and cook on LOW for 6 hours.
- Transfer the cooked chicken to a plate and shred the chicken using 2 forks. Return chicken to the slow cooker and add in the kale. Stir until well combined and continue to cook on low for around 10 minutes until the kale has wilted.
- Check the soup for seasoning, add a little more salt and pepper if required, and serve.