CHICKEN POTATO SOUP SLOW COOKER RECIPES

Name: Slow Cooker Potato Soup
Prep time: 20 min
Total time: 4 h 20 min
Yield: 6-8 servings
Ingredients: 6 slices bacon, chopped; 2 lb. russet potatoes, peeled and cubed; 3 celery stalks, sliced; 1 large leek, cleaned and chopped; 3 garlic cloves, finely chopped; 4 c. chicken stock; 1 tsp. kosher salt; 6 sprigs of fresh thyme; 1/2 tsp. ground black pepper; 3/4 c. sour cream, plus more for garnish; To serve: Shredded cheddar cheese, chopped chives, sour cream, reserved bacon

SLOW COOKER POTATO SOUP RECIPE - HOW TO MAKE SLOW CO…

Slow Cooker Potato Soup Recipe - How to Make Slow Co… image

This easy slow cooker potato soup is a comforting weeknight meal the whole family will love.

Provided by THEPIONEERWOMAN.COM

Categories feed a crowd appetizers comfort food dinner soup

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

6 slices bacon, chopped
2 lb. russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, finely chopped
4 c. chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 c. sour cream, plus more for garnish
To serve: Shredded cheddar cheese, chopped chives, sour cream, reserved bacon

Steps:

Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard. Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 - 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.

SLOW COOKER MEXICAN CHICKEN SOUP RECIPE - FOOD NETWORK

Slow Cooker Mexican Chicken Soup Recipe - Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 5 hours 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

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