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Slow Cooker Creamy Chicken and Sweet Potato Soup

Slow cooker creamy chicken and sweet potato soup cooks until the potatoes are tender and the chicken shreds easily. A cream-and-cornstarch mixture thickens the broth into a cozy, lightly creamy soup.
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Prep Time 20 minutes
Cook Time 6 hours 55 minutes
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cup chicken broth low-sodium
  • 2 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced 1/4-inch thick
  • 3 cloves garlic minced
  • 1 tsp thyme dried
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 2 lb chicken thighs boneless, skinless, thawed
  • 1 cup heavy cream
  • 2 tbsp cornstarch

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Pour the low-sodium chicken broth into a 6-quart slow cooker, then add the sweet potatoes, onion, carrots, garlic, thyme, salt, pepper, and chicken.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the sweet potatoes are tender and the chicken reaches 165°F.
  3. Transfer the chicken to a plate, shred it with two forks, and return it to the slow cooker.
  4. Whisk the heavy cream and cornstarch together until smooth.
  5. Stir the cream and cornstarch mixture into the soup.
  6. Cover and cook on HIGH for 20 to 30 minutes, until the soup is lightly thickened.

Notes

For the smoothest finish, whisk the heavy cream and cornstarch until no lumps remain before adding them to the soup. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a dairy-free version, use an unsweetened dairy-free cooking cream.