Slow Cooker Creamy Chicken & Vegetable Soup (Carrots, Potatoes & Kale)
Cozy slow-cooker chicken soup packed with vegetables (carrots + potatoes + kale). Creamy without heavy cream; very kid-friendly if you chop kale finely.
Back to full listIngredients
- Foster Farms Fresh & Natural Chicken Thighs 1 lb $2.79/lb
- Organic Carrots Bunch 2 medium carrots, sliced $2.50
- Organic Yukon Gold Potatoes (3 lb bag) 10–12 oz, diced $3.99
- Organic Jumbo Yellow Onion 1/2 onion, diced $1.49/lb
- Organic Kale (or Organic Lacinato Kale) 2 packed cups, finely chopped $2.79
- Chicken broth 4 cups
- Dried thyme 1/2 tsp
- Salt + black pepper to taste
- Milk or half-and-half 1/2 cup
- Cornstarch (optional, to thicken) 1 tbsp mixed with 2 tbsp cold water
Instructions
- Slow cooker: Add chicken, carrots, potatoes, onion, broth, thyme, and a pinch of salt/pepper.
- Cook: LOW 6–7 hours or HIGH 3–4 hours until chicken is very tender.
- Shred: Remove chicken, shred, return to pot.
- Add greens: Stir in chopped kale; cook 10–15 minutes on HIGH (or until tender).
- Creamy finish: Stir in milk/half-and-half. For thicker soup, stir in cornstarch slurry and cook 10 minutes more.
- Taste: Adjust seasoning and serve with bread or crackers.
Health notes: Protein-rich and vegetable-heavy. Use milk for lighter creaminess; skim fat if using skin-on thighs.
Drink pairing: Water; adults: Sauvignon Blanc.