Slow-Cooker Creamy Chicken & Potato Soup

A warm and creamy soup with very minimal effort is our ideal dinner. Prep everything in the morning and then come home at night to this delightful soup that will please everyone.

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 Directions

YIELDS: 6 SERVING(S)

Step 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.

Step 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.

Step 3 Continue to cook on low until kale is wilted, about 10 minutes more; season with salt and pepper, if needed. 1 tsp. dried oregano 1 bunch Tuscan kale, center ribs and stems removed, chopped (about 4 c.

𝐵𝑜𝑛 𝐴𝑝𝑝𝑒́𝑡𝑖𝑡 𝑎𝑛𝑑 𝐻𝑎𝑝𝑝𝑦 𝐶𝑜𝑜𝑘𝑖𝑛𝑔! 𝐿𝑎 𝐵𝑒𝑙𝑙𝑎 𝐶𝑢𝑜𝑐𝑎