Slow Cooker Creamy Chicken and Potato Soup Step-by-step instructions

Before you start

Before starting, ensure all ingredients are ready for the slow cooker. Peel and cube the potatoes into uniform sizes to ensure even cooking. Slice the sun-dried tomatoes into thin strips.

If you are preparing a homemade creamy parmesan broth, combine the chicken stock, heavy cream, and grated parmesan in a bowl until smooth before pouring.

Instructions

Preparation and layering

1. 1Combine ingredients
   Place the bite-size chicken breast pieces into the bottom of the slow cooker. Add the cubed potatoes and sun-dried tomato strips on top of the chicken.
   Look for ensure chicken is spread evenly at the bottom
   Tip Keep the chicken in bite-sized pieces for consistent cooking.

The slow cooker base should be neatly layered with the chicken at the bottom, followed by the potatoes and sun-dried tomatoes. Everything should be contained within the white insert, ready for the seasoning and liquid to be added.

Seasoning and liquid addition

2. 2Season and pour
   Sprinkle the Italian seasoning over the chicken and vegetables. Pour the creamy parmesan broth over the entire mixture to cover the ingredients thoroughly.
   Look for ensure the broth evenly distributes the seasoning
   Tip Use a spatula to gently push down any ingredients above the liquid line.

The Italian seasoning should be evenly distributed over the ingredients.

The creamy parmesan broth should be poured over the top, ensuring that all components are mostly submerged to allow for proper heat distribution during the cooking cycle.

Slow cooking cycle

3. 3Slow cook
   Cover the slow cooker with the lid. Cook on low for 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the dish rest for 5 minutes.
   Look for chicken should be tender and cooked through
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the internal temperature of the largest chicken piece.

The soup should be simmering gently with steam rising. The chicken should be fully cooked, and the potatoes should have absorbed the creamy broth, resulting in a thick, cohesive, and flavorful soup that is ready for serving.

Common mistakes

A common mistake is cutting the potatoes too large, which prevents them from cooking through at the same rate as the chicken.

Another error is over-seasoning with salt before the broth has fully concentrated, as the sun-dried tomatoes and parmesan are already naturally salty. Always taste before adding extra salt.

How to tell it’s done

The dish is done when the chicken is opaque and reaches an internal temperature of 165°F (74°C).

The potatoes should be fork-tender and easily pierced without falling apart. The broth should be thickened and fragrant with the aroma of herbs and parmesan cheese.

• Poultry: 165°F (74°C) in the thickest part