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Slow Cooker Chicken Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups broccoli florets
  • 3 cups chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, broccoli florets, chicken broth, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and easy to shred.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup becomes creamy.
  • Let the soup sit for 10 minutes on warm before serving so the flavors settle.

Notes

Shred the chicken while it is still warm so it absorbs more broth. If the soup thickens too much after adding the cream, stir in a splash of extra broth. Leftovers reheat well on the stovetop over low heat with a little more cream to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board