Slow Cooker Creamy Chicken and Potato Soup
Ingredients
2 lbs (900 g) boneless, skinless chicken breasts
1 lb (450 g) baby potatoes, halved
12 oz (340 g) cream cheese (about 1 ½ blocks)
1 ½ cups shredded cheddar cheese
2 cups bone broth or water
2 cups baby spinach
1 packet (1 oz) dry ranch seasoning mix (or homemade, see note)
Instructions
1. Pour 1 ½ cups of bone broth or water into the bottom of your slow cooker.
2. Place the chicken breasts into the slow cooker insert.
3. Top the chicken with cream cheese, cheddar cheese, potatoes, and the ranch seasoning mix.
4. Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender and fully cooked.
5. Once done, remove the chicken breasts and shred them using two forks.
6. Return the shredded chicken to the slow cooker. Add the baby spinach and bacon crumbles. Stir well until the spinach wilts and the mixture becomes creamy and smooth.
7. Let the soup rest for a few minutes to thicken slightly.
Serve warm and enjoy your rich, creamy slow cooker chicken and potato soup!
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