Creamy Slow Cooker Chicken and Potato Soup

Ingredients

1 1/2 lb boneless chicken breast
1 C yellow onion, chopped
3/4 C carrots, sliced
1/2 C celery, chopped
3 cloves garlic, minced
5 C russet potatoes, peeled and cubed
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
2 bay leaves
4 C chicken broth
1 1/2 C heavy cream
1/4 C all purpose flour*, see note
Cheddar cheese, topping
Chives, topping

Directions

To the bowl of a 5-6 quart slow cooker add raw chicken, prepared vegetables, seasonings, bay leaves and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours.

When initial cook time is up, discard bay leaves. Remove chicken breasts, shredding with forks. Whisk together flour and heavy cream until smooth. Slowly pour heavy cream mixture into soup, stirring to combine. Stir in shredded chicken.

Cover and continue cooking for an additional 30 minutes.

Serve warm with freshly shredded cheddar cheese, chives and a sprinkle of ground black pepper.