Thick, creamy, rich, and, best of all, a simple chicken soup recipe that you can cook in a crockpot that is perfect for those days you don’t feel like spending too much time in the kitchen.

Serves: 6, Prep: 20 mins, Cook: 6 hrs

Kcal: 367, Fats: 16g, Carbs: 22g, Protein: 33g, Fiber: 4g

Ingredients

• 1½ lbs. (680g) boneless, skinless chicken breasts

• salt & pepper

• 1 lb. (450g) baby potatoes, quartered

• 8 oz. (225g) cream cheese

• 1 yellow onion, chopped

• 1 carrot, chopped

• 1 jalapeño, finely chopped

• 4 cloves garlic, finely chopped

• 1 bunch thyme

• 32 fl oz. (960ml) chicken broth

• 8.1 fl oz. (240ml) whole milk

• 1 chicken bouillon cube

• 2 tsp. curry powder

• 1 tsp. dried oregano

• 7 oz. (200g) kale, stems removed, chopped

Directions

Season the chicken with salt and pepper and place in the bottom of the slow cooker.

Add the potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and combine.

Add the chicken broth, milk, bouillon cube, curry powder, oregano, and season with more salt and pepper.

Cover the slow cooked with the lid and cook on LOW for 6 hours.

Transfer the cooked chicken to a plate and shred the chicken using two forks.

Return the chicken to the slow cooker and add in the kale. Stir until well combined and cook on low for around 10 minutes until the kale has wilted.

Check the soup for seasoning, add more salt and pepper to taste, and serve.