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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe