Slow Cooker Creamy Chicken, Carrot & Potato Soup (Kid-Friendly)
A creamy-tasting (but not too rich) chicken soup made in the slow cooker—gentle flavors for kids. Serve with bread or crackers.
Back to full listIngredients
- Foster Farms Fresh & Natural Chicken Thighs 1 lb (boneless/skinless if available; otherwise remove skin after cooking) $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
- Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, minced (optional) $1.99
- Chicken broth 4 cups
- Dried thyme 1/2 tsp
- Salt + black pepper to taste
- Milk or half-and-half 1/2 cup
- Cornstarch or flour 1 tbsp (to thicken, optional)
Instructions
- Add to slow cooker: chicken, carrots, potatoes, onion, broth, thyme, and a pinch of salt/pepper. (Garlic optional.)
- Cook: LOW 6–7 hours or HIGH 3–4 hours, until chicken is very tender.
- Shred: Remove chicken, shred with forks, return to pot.
- Make it creamy: Stir in milk/half-and-half. If you want thicker soup, whisk cornstarch with 2 tbsp cold water, stir in, and cook 10–15 minutes on HIGH.
- Taste: Adjust salt and pepper. Serve with bread/crackers; cut veggies smaller for younger kids if needed.
Health notes: Comforting, high-protein, lots of veggies. Use half-and-half or milk for creaminess without heavy cream.
Drink pairing: Water or apple slices; for adults, a crisp white wine.