Slow-Cooker Creamy Chicken & Potato Soup

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Makinze Gore

Slow-cooker creamy chicken and potato soup

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 1 lb baby yellow potatoes, quartered
  • 1 (8-oz.) block cream cheese, softened
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 jalapeño, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 small bunch thyme
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tbsp chicken bouillon paste
  • 2 tsp curry powder
  • 1 tsp dried oregano
  • 1 bunch Tuscan kale, center ribs and stems removed, chopped (about 4 c.) 

Method
 

  1. Season chicken all over with salt and pepper and place in a slow cooker. Add potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and stir to combine. Add broth, milk, bouillon, curry powder, and oregano; season with salt and pepper. 
  2. Cover and cook on low until chicken is tender and falling apart, 5 to 6 hours. Transfer chicken to a plate and shred with 2 forks. Return chicken to slow cooker and add kale. Stir until well combined. 
  3. Continue to cook on low until kale is wilted, about 10 minutes more; season with salt and pepper, if needed.

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