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Yields:
6
Prep Time:
30 mins
Total Time:
7 hrs
Come home to the best bowl of soup with zero effort.
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Ingredients
- 1 lb.
boneless skinless chicken breasts
- 5 cups
chicken broth
- 3/4 lb.
peeled baby potatoes, cut into1/4" cubes
- 1
large head of broccoli, cut into small florets
- 1
onion, chopped
kosher salt
Freshly ground black pepper
- 1/4 cup
flour
- 1 cup
heavy cream
- 1 1/2 cups
shredded Cheddar, plus more for garnish
- 1/2 cup
grated Parmesan
Sour cream, for serving
Directions
- Step 1Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir.
- Step 2Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through.
- Step 3Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces.
- Step 4In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened.
- Step 5Taste for seasoning and add more salt and pepper if necessary.
- Step 6Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.
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