Slow-Cooker Creamy Chicken & Potato Soup

Name: Slow-Cooker Creamy Chicken & Potato Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American, World Cuisine
Ingredients: 1 1/2 lb boneless, skinless chicken breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 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 fresh 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, ribs/stems removed, chopped (about 4 cups)

3 steps

Prep:20minCook:6h

Yields: 6 servings Prep Time: 20 minutes Total Time: 6 hours Calories: ~405 per serving

Updated at: Sat, 15 Nov 2025 23:27:01 GMT

Nutrition balance score

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Ingredients

6 servings

1.5 lbboneless skinless chicken breasts

kosher salt

to taste

freshly ground black pepper

to taste

1 lbbaby yellow potatoes

quartered

1 x 8 ozcream cheese

1 bunchfresh thyme

small

4 cupslow-sodium chicken broth

1 cupwhole milk

1 Tbspchicken bouillon paste

2 tspcurry powder

1 tspdried oregano

1 bunchTuscan kale

ribs/stems removed, chopped

Instructions

Step 1

Load the Slow Cooker Season chicken with salt and pepper. Place in the slow cooker. Add potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme. Stir to combine. Add broth, milk, bouillon paste, curry powder, and oregano. Season again lightly with salt and pepper.

Step 2

Cook Cover and cook on LOW for 5–6 hours, until chicken is very tender. Remove chicken to a plate, shred with two forks, and return to the slow cooker. Add kale and stir.

Step 3

Cook on LOW for another 10 minutes, until kale is wilted. Taste and season with more salt and pepper if needed.