Simple Creamy Chicken Soup for Crock Pot or Instant Pot
Author: Laura
Serves: 4-6
- 1-2 pounds boneless chicken thighs or breasts
- 10-ounce can Rotel
- 32-ounces (4 cups) chicken broth
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 8-ounces softened cream cheese
- 1 cup heavy whipping cream
- 2 cups shredded Colby jack or cheddar cheese
- Place chicken, Rotel, broth, salt, and paprika into an Instant Pot or Crock Pot
- For Instant Pot: Seal and cook on manual at high pressure for 15 minutes. Quick release.
- For Crock Pot: Cook ingredients on low for 6-8 hours or until chicken is no longer pink.
- Remove chicken from Crock Pot or Instant Pot. Shred it and put it back into the pot.
- Stir in cream cheese, cream, and shredded cheese until smooth.
- Serve with frozen corn sprinkled in if desired
Recipe by Heavenly Homemakers at https://www.heavenlyhomemakers.com/simple-creamy-chicken-soup-for-crock-pot-or-instant-pot
3.5.3229