Such a hearty, comforting and CREAMY soup, made right in the crockpot. Let it do all the work for you! EASY!
4.9 stars (33 ratings)
Ingredients
1poundboneless, skinless chicken thighs, cut into 1-inch chunks
12ouncesred potato, diced
1onion, diced
3carrots, peeled and diced
2stalks celery, diced
2cupscorn kernels, frozen, canned or roasted
4cupschicken broth 3 cloves garlic, minced
½teaspoondried thyme
½teaspoondried oregano
Pinchof cayenne pepper
1bay leaf
Kosher salt and freshly ground black pepper, to taste
½cuphalf and half
2tablespoonscornstarch
2tablespoonsunsalted butter
4slicesbacon, diced
2tablespoonschopped fresh chives
Instructions
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Serve soup immediately, topped with bacon and garnished with chives, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.