Ingredients:
- 4 boneless, skinless chicken breasts (around 1.3 lbs)
- 1 head of broccoli
- 1 Vidalia onion
- 1 lb. mixed baby potatoes
- 4 cups chicken broth
- salt + pepper + onion powder
- 1 cup heavy cream
- 1/4 cup flour
- 1 1/2 cups shredded cheddar cheese
- 1 cup grated parmesan
Steps:
Before you start, I like to add a crockpot liner to my crockpot. This makes the cleanup much easier.
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First, add the chicken breasts to the bottom of your crockpot, making sure to place them evenly so they don’t overlap. If you would like, feel free to season the chicken first (I add mine later on)
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Next, prepare your vegetables. Dice the onion. Peel all baby potatoes and cut them into small chunks, quartered at the least (you can always cut them smaller if you prefer softer potatoes). Wash the head of broccoli and cut the florets off, making sure they are in small pieces.
Add your onion, potatoes, and broccoli to the crockpot.
Season generously with salt, pepper, and onion powder. Toss together on top of the chicken and make sure to fill any space between chicken breasts.
Pour a 32 oz. container of chicken broth over your crockpot ingredients.
Add one cup of water into the empty container, seal, shake, and add the liquid to the crockpot. Cook contents on HIGH for 2 1/2 – 3 hours. After the time has passed, check the chicken to ensure it has been thoroughly cooked.
If needed, leave in longer. – Once the chicken is fully cooked, remove from the crockpot and place on a separate plate. Using two forks, shred the chicken.
In a small bowl, mix the flour and heavy cream together until combined. The flour will stay clumpy, so don’t feel like you have to over-mix. Pour this mixture into the crockpot and stir to combine.
Add your shredded chicken back to the crockpot. Disperse both cheddar and parmesan cheese over the contents and stir into the soup.
Cook on HIGH for an additional 30 minutes to let ingredients share their flavors and the cheese melt.
Scoop 1 1/2 cups into a bowl and serve! This makes approximately 8 servings, each 1 1/2 cups of soup.
Recipe adapted and inspired by Delish.
