3large baking potatoesLike Russets, peeled and cut into bite sized pieces
1large bone inskin on chicken breast
1can cream of chicken soup
1cupof water
1block of cream cheese8 oz, cut into 1 inch cubes
4chicken bouillon cubes
1 ½tspgarlic powder
1 ½tsponion powder
1tspchipotle pepper flakes
½tspseason all salt
½tspground black pepper
1tspcumin
1tspthyme
½Cupheavy cream
1Cupwhole milk
1/2CupParmesan Cheese
Garnish: green onionbacon bits or shredded cheddar (or all!)
Instructions
Place the potatoes, chicken breast, soup, water, cream cheese, bouillon cubes, garlic powder, onion powder, chipotle flakes, season all salt, black pepper, cumin and thyme in a crock pot and set on High for 4-5 hours or Low for 6-8 hours. When done, remove the chicken breast and shred using a fork. Discard the bones and the skin.
Before serving, add the heavy cream, the whole milk and the Parmesan Cheese and stir. You may need to allow it to set for 20 minutes or so for the whole dish to come to a warm temp.
Garnish with bacon bits, shredded cheddar or sliced green onion.
Notes
You can substitute chicken breast or thigh meat for the chicken.