Crockpot creamy shredded chicken soup

Ingredients

• 800 g chicken thighs (around 4 pieces)
• 1 medium red onion
• 1 tsp crushed garlic
• 4 medium celery sticks
• 2 medium carrots
• 4 cups chicken broth
• 1/4 cup heavy cream
• 1 tbsp fresh parsley
• 1 tbsp fresh dill
• 1 tbsp fresh chives
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp sweet paprika
• 1/4 tsp white pepper
• Salt and cracked pepper

Method

1. Start by dicing all the vegetables and add them to the crockpot.
2. Now chop the herbs and mix them with the vegetables in the crockpot. Add salt and pepper, but don’t add too much salt because the broth is probably salty.
3. Layer the chicken on top of the vegetables, cover with the chicken broth and turn on the crockpot.
4. Set your crockpot for 6–7 hours on low or 4–5 hours on high. Keep an eye on the chicken: once it’s cooked, you can shred it in the crockpot.
   Tip: I always use two forks to shred meat. Hold the meat with one fork and shred with the other 🙂
5. In the last 30 minutes or so, add the cream to the soup. Have a final taste and add salt or pepper if needed.