Crockpot Cheesy Potato and Chicken Soup

• Meat

  • 1 Chicken breast, large bone in skin on

• Produce

  • 3 Baking potatoes, large
  • 1 tsp Chipotle pepper flakes
  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Onion powder
  • 1 tsp Thyme

• Canned Goods

  • 4 Chicken bouillon cubes
  • 1 can Cream of chicken soup

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Season all salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 8 oz 1 block of cream cheese
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese
  • 1 cup Whole milk

• Liquids

  • 1 cup Water

Found on loavesanddishes.net

Description

Ingredients

• 3 large baking potatoes (Like Russets), peeled and cut into bite sized pieces
• 1 large bone in, skin on chicken breast
• 1 can cream of chicken soup
• 1 cup of water
• 1 block of cream cheese (8 oz), cut into 1 inch cubes
• 4 chicken bouillon cubes
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 tsp chipotle pepper flakes
• ½ tsp season all salt
• ½ tsp ground black pepper
• 1 tsp cumin
• 1 tsp thyme
• ½ Cup heavy cream
• 1 Cup whole milk
• ½ Cup Parmesan Cheese
• Garnish: green onion, bacon bits or shredded cheddar (or all!)

Directions

• Place the potatoes, chicken breast, soup, water, cream cheese, bouillon cubes, garlic powder, onion powder, chipotle flakes, season all salt, black pepper, cumin and thyme in a crock pot and set on High for 6-8 hours or Low for 4-5 hours. When done, remove the chicken breast and shred using a fork. Discard the bones and the skin.
• Before serving, add the heavy cream, the whole milk and the Parmesan Cheese and stir. You may need to allow it to set for 20 minutes or so for the whole dish to come to a warm temp.
• Garnish with bacon bits, shredded cheddar or sliced green onion.