Slow-Cooker Creamy Chicken & Potato Soup

A warm and creamy soup with very minimal effort is our ideal dinner. Prep everything in the morning and then come home at night to this delightful soup that will please everyone. No need to sear or use any other skillet. It's hearty and filling and just the thing you need to life up your spirits. The slow cooker makes the chicken completely fall apart while making the potatoes creamy and tender. Use your favorite curry powder to spice up the dish and make it even more comforting. If you aren’t a fan of kale, you can always use spinach or Swiss chard instead!




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.)


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Continue to cook on low until kale is wilted, about 10 minutes more; season with salt and pepper, if needed.
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