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Slow Cooker Chicken Ranch Potato Soup with Fresh Herbs
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium Yukon Gold potatoes, diced
  • 1 pound boneless skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 4 cups chicken broth
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the diced potatoes, chicken breasts, ranch seasoning mix, chicken broth, diced onion, minced garlic, salt, and black pepper into the slow cooker.
  • Stir gently to distribute the seasoning, then cover and cook on low for 6 hours.
  • Remove the chicken breasts from the slow cooker and shred them with two forks.
  • Return the shredded chicken to the slow cooker and stir in the heavy cream.
  • Continue cooking on low for 20 more minutes until the soup is heated through and slightly thickened.
  • Turn off the heat and stir in the chopped fresh parsley and chives just before serving.

Notes

Stir the cream in only after the chicken is shredded so it does not separate during the long cook time. If the soup seems too thick after adding the cream, add a splash more broth to loosen it. Leftovers reheat well on the stovetop over low heat with a little extra broth stirred in to restore creaminess.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board