Crockpot Cheesy Potato and Chicken Soup
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Servings: 8
Calories: 330kcal
Ingredients
- 3 large baking potatoes Like Russets, peeled and cut into bite sized pieces
- 1 large bone in skin on chicken breast
- 1 can cream of chicken soup
- 1 cup of water
- 1 block of cream cheese 8 oz, cut into 1 inch cubes
- 4 chicken bouillon cubes
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon chipotle pepper flakes
- ½ teaspoon season all salt
- ½ teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon thyme
- ½ Cup heavy cream
- 1 Cup whole milk
- ½ Cup Parmesan Cheese
- Garnish: green onion bacon bits or shredded cheddar (or all!)
Instructions
- Place the potatoes, chicken breast, soup, water, cream cheese, bouillon cubes, garlic powder, onion powder, chipotle flakes, season all salt, black pepper, cumin and thyme in a crock pot and set on High for 4-5 hours or Low for 6-8 hours. When done, remove the chicken breast and shred using a fork. Discard the bones and the skin.
- Before serving, add the heavy cream, the whole milk and the Parmesan Cheese and stir. You may need to allow it to set for 20 minutes or so for the whole dish to come to a warm temp.
- Garnish with bacon bits, shredded cheddar or sliced green onion.
Notes
You can substitute chicken breast or thigh meat for the chicken.
Nutrition
Calories: 330kcal