Creamy Chicken Potato Soup in the Crock Pot
Pinched 130 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|3 large||boneless and skinless chicken breasts, cut in chunks|
|24 oz||frozen shredded hashbrowns|
|6 1/2 c||chicken broth (or 3, 14 oz cans)|
|2 can(s)||cream of chicken soup|
|12 oz||cream cheese, cut in cubes (fat free is not recommended)|
|1 can(s)||whole kernal corn|
|1 Tbsp||minced garlic|
|pepper to taste|
|italian seasoning to taste|
Carlton, MN (pop. 862)
Member Since Oct 2010
This is a very flavorful soup that was created with a "dump everything in" mentality. Celery could easily be added; my husband doesn't care for it, so I didn't put it in. It makes a ton, and leftovers only get better!
Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a crock pot.
Mix together the cream of chicken soup and the chicken broth. Pour over everything in the crock pot.
Cook on low for 6-8 hours, stirring occasionally, until chicken is fully cooked, and flavors are well incorporated.