Creamy Chicken Potato Soup in the Crock Pot

Jenni K Recipe

By Jenni K AnCsMom

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!


Recipe Rating:
 2 Ratings
Serves:
A lot!
Prep Time:
Cook Time:

Ingredients

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
onion, diced
5-6
carrots, diced
1 can(s)
whole kernal corn
1 Tbsp
minced garlic
pepper to taste
italian seasoning to taste

Directions

1
Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a crock pot.
2
Mix together the cream of chicken soup and the chicken broth. Pour over everything in the crock pot.
3
Cook on low for 6-8 hours, stirring occasionally, until chicken is fully cooked, and flavors are well incorporated.

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