Creamy Slow Cooker Chicken and Vegetable Soup

A close-up of a blue ceramic bowl filled with creamy chicken soup, shredded chicken, potatoes, chopped herbs, and topped with shredded cheddar cheese, with a slice of bread in the background.

5 from 1 vote

Creamy Slow Cooker Chicken and Vegetable Soup

Slow cooker chicken and vegetable soup features hearty, buttery potatoes with flavor-packed broccoli for a meal that is easy to prep and loved by the whole family.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Dishes

Cuisine: American

Servings:

Calories: 669kcal

Ingredients

4 chicken breasts skinless, boneless
1½ pounds baby yellow potatoes cut into four pieces
10 ounce broccoli frozen
1 small onion diced
48 ounces chicken broth
¼ cup all-purpose flour
1½ cups heavy whipping cream
2 cups sharp cheddar cheese shredded
1 teaspoon salt
1 teaspoon black pepper

Instructions

Add the chicken breasts, sliced potatoes, frozen broccoli, and onions to the slow cooker.
Sprinkle the salt and pepper on top, and pour the chicken broth into the slow cooker. Close the lid and cook on the low heat setting for six hours.
After six hours, shred the chicken.
Add the all-purpose flour and heavy whipping cream to a bowl and whisk until the lumps are gone. Pour into the slow cooker and stir. Add the shredded cheese, and stir. Place the lid on the top and cook for another 1 to 2 hours or until the soup is thick.

Nutrition