Description
This hearty and comforting soup is a perfect set-and-forget meal for busy families. Featuring tender shredded chicken breast, rustic potatoes, and a rich, velvety broth, this dish warms you from the inside out. By using the slow cooker, the flavors meld perfectly, resulting in a restaurant-quality texture that is naturally thickened by the starch of the potatoes. It is a wholesome, nutrient-dense choice for any chilly evening.
Ingredients
1.5 lbs boneless, skinless chicken breast
4 large Russet potatoes, peeled and cubed
4 cups low-sodium chicken broth
1 cup heavy cream
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Wash, peel, and cut potatoes into one-inch uniform cubes.
Place the chicken breasts at the bottom of the slow cooker.
Add the diced potatoes, onions, and minced garlic over the chicken.
Pour the chicken broth over the ingredients until mostly submerged.
Cover and cook on low heat for 6 hours.
Shred the chicken directly in the pot using two forks.
Stir in the heavy cream and dried thyme.
Continue cooking for an additional 15 minutes to allow the soup to thicken and heat through.
Notes
Use Yukon gold potatoes if you prefer a creamier, buttery texture. For a dairy-free option, substitute the heavy cream with full-fat coconut milk. Fresh thyme can be used instead of dried for a brighter flavor profile.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow-Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg