Slow-Cooker Creamy Chicken & Potato Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 6 hours

Ingredients

1 1/2 lb. boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 lb. baby yellow potatoes, quartered

1 (8-oz.) block cream cheese, softened

1 medium yellow onion, chopped

1 large carrot, chopped

1 jalapeño, finely chopped

4 cloves garlic, finely chopped

1 small bunch thyme

4 c. low-sodium chicken broth

1 c. whole milk

1 tbsp. chicken bouillon paste

2 tsp. curry powder

1 tsp. dried oregano

1 bunch Tuscan kale, center ribs and stems removed, chopped (about 4 c.)

Directions

Season chicken all over with salt and pepper and place in a slow cooker. Add potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and stir to combine. Add broth, milk, bouillon, curry powder, and oregano; season with salt and pepper.

Cover and cook on low until chicken is tender and falling apart, 5 to 6 hours. Transfer chicken to a plate and shred with 2 forks. Return chicken to slow cooker and add kale. Stir until well combined.

Continue to cook on low until kale is wilted, about 10 minutes more; season with salt and pepper, if needed.

Nutrition

• Calories: 405
• Total Fat: 19 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 129 mg
• Sodium: 1111 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 35 g