Slow Cooker Potato Soup with Chicken

• Course: Dinner, Slow Cooker, Soup
• Cuisine: American

• Servings 6
• Prep Time 30
• Cook Time 4 hours
• Passive Time 4 hours

Ingredients

• 1 large onion, peeled and chopped 
• 3 cloves garlic, minced
• 3 pounds russet potatoes, peeled and sliced thin (8-9 potatoes)
• 1 1/2 pounds boneless skinless chicken breast (3-4 breasts) 
• 2 cups sliced carrots 
• 2 cup sliced celery 
• 6 cups low-sodium chicken broth 
• 2 teaspoons dried thyme 
• 2 teaspoons sage 
• 2 teaspoons Mrs. Dash salt-free garlic and herb seasoning  
• 1 teaspoon black pepper 
• 1 teaspoon smoked paprika 
• 1 teaspoon Italian seasoning 
• Optional ½ teaspoon of cayenne pepper 
  
  Add in 15 minutes before serving: 
• ½ juice of a fresh lemon 
• 1/3 cup fresh chopped parsley 
• 1 cup frozen corn kernels 

Instructions

1. Turn slow cooker on high.
2. Place a skillet over medium heat. Add in the onions and garlic. Cook for 3 minutes to soften. Pour the onions mixture into the crock of a large 6-quart slow cooker.
3. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, sage, Mrs. Dash salt-free seasoning, smoked paprika, Italian seasoning, and teaspoon black pepper. (optional cayenne pepper)
4. Place the lid on the slow cooker and cook for 4-5 hours, stirring after 2 hours, until the potatoes are extremely soft. (Check the chicken at 4 hours. If it's cooked through, you can shred it and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
5. If not previously removed, take the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
6. Shred or chop the chicken and add it back to the slow cooker along with lemon juice, fresh parsley and frozen corn. Stir well until corn is heated through – about 15 minutes. Serve warm. Add a dollop of low-fat Greek yogurt and fresh chives to garnish.