Description
A rich and creamy slow cooker chicken and vegetable soup featuring tender chicken breasts, baby yellow potatoes, broccoli, and sharp cheddar cheese in a flavorful broth, perfect for a comforting and hearty meal.
Ingredients
Scale
Proteins
- 4 skinless, boneless chicken breasts
Vegetables
- 1½ pounds baby yellow potatoes, cut into four pieces
- 10 ounces frozen broccoli
- 1 small onion, diced
Liquids and Dairy
- 48 ounces chicken broth
- 1½ cups heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
Other Ingredients
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Prepare Ingredients: Place the chicken breasts, sliced baby yellow potatoes, frozen broccoli, and diced onion into the slow cooker.
- Season and Add Broth: Sprinkle 1 teaspoon salt and 1 teaspoon black pepper evenly over the ingredients. Pour 48 ounces of chicken broth into the slow cooker to cover the ingredients.
- Cook Low and Slow: Close the lid and set the slow cooker to low heat. Cook for 6 hours until the chicken is tender and the vegetables are cooked through.
- Shred Chicken: After 6 hours, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Make Cream Mixture: In a separate bowl, whisk together ¼ cup all-purpose flour and 1½ cups heavy whipping cream until smooth and free of lumps.
- Combine and Thicken Soup: Pour the cream and flour mixture into the slow cooker and stir well to combine. Add the 2 cups shredded sharp cheddar cheese and stir again until fully incorporated.
- Final Slow Cook: Place the lid back on and cook for an additional 1 to 2 hours on low until the soup thickens and is creamy.
Notes
- For a thicker soup, cook the final step for the full 2 hours.
- Use freshly shredded cheese for better melting and texture.
- Adjust seasoning to your taste after adding the cream and cheese.
- If you prefer a dairy-free version, substitute the cream and cheese with coconut milk and a vegan cheese alternative.
- This soup can be prepared in advance and reheated gently on the stove or slow cooker before serving.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
