Creamy Crockpot Chicken Potato (Print Version)

Tender chicken and Yukon gold potatoes simmered with herbs for a creamy, hearty slow cooker dish.

# What You'll Need:

→ Proteins

01 - 1 pound boneless, skinless chicken breast, cubed

→ Vegetables

02 - 1.5 pounds Yukon Gold potatoes, peeled and diced (approximately 0.5 inch cubes)
03 - 1 cup carrots, diced
04 - 1 cup fresh celery stalks, chopped

→ Liquids

05 - 4 cups chicken broth
06 - 0.5 cup half-and-half cream
07 - 0.33 cup sour cream

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 0.5 teaspoon dried thyme
10 - 1 teaspoon sea salt
11 - 0.5 teaspoon black pepper

# Steps to Follow:

01 - Peel and dice Yukon Gold potatoes into 0.5 inch cubes. Dice carrots and chop celery to similar size for even cooking. Cube chicken breasts into 1 inch pieces and pat dry to ensure seasoning adherence.
02 - Toss chicken cubes with sea salt, black pepper, garlic powder, and dried thyme to evenly distribute flavor.
03 - Add potatoes, carrots, and celery to the bottom of the slow cooker. Layer the seasoned chicken on top. Pour in chicken broth and stir gently to combine ingredients evenly.
04 - Cover and cook on Low heat setting for 6 to 7 hours, or on High heat for 3 to 4 hours, until potatoes are tender and chicken reaches an internal temperature of 165°F (74°C).
05 - Whisk half-and-half and sour cream together in a separate bowl. Temper the dairy by slowly adding one cup of hot soup broth to the mixture while whisking. Stir the tempered dairy back into the slow cooker. Lightly mash some potatoes in the pot to thicken naturally. Cover and keep on Low heat for an additional 10 to 15 minutes until silky and heated through without boiling.
06 - Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls immediately.

# Additional Notes:

01 - Temper dairy by combining with hot soup before adding back to avoid curdling.
02 - Keep vegetable pieces uniform in size (around 0.5 inch) to ensure even cooking.
03 - Mash some potatoes in the pot to naturally thicken the mixture without flour.
04 - Cook chicken fully to an internal temperature of 165°F (74°C) for safety.
05 - Reheat leftovers gently over low heat to maintain dairy smoothness.

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