Slow-Cooker Creamy Chicken & Potato Soup
Recipe: https://recipestripper.com/recipes/7dc8a2ff-e2df-4552-945a-f386de22b797
Original source: https://www.delish.com/cooking/recipe-ideas/a42861499/slow-cooker-creamy-chicken-and-potato-soup-recipe/?source=nl&date=040423&GID=7d4c2bb4b41c5d6156faf50145909205289aecb94a957ad08b9c0376ad4b276b&gad_source=1&gad_campaignid=23848769477&gbraid=0AAAAACq-IPxfAc9Hsb0OL1zGzylyZlL9H

This easy slow-cooker creamy chicken & potato soup recipe is rich and creamy and warmly spiced by curry powder.
Yield: 6 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT6H

Ingredients
- 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.)

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