Ingredients
Scale
- 32 oz bag frozen diced hash brown potatoes
- 1.5 lbs boneless skinless chicken breasts
- 48 oz low-sodium chicken broth
- 1 medium onion, finely diced (or 1 tbsp onion powder)
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 cups plain non-fat Greek yogurt
- 2 cups shredded sharp cheddar cheese
- Optional: Chives, turkey bacon bits, or red pepper flakes for garnish
Instructions
- Step 1: Preparation and Loading. Open the bag of frozen hash browns and pour them directly into the bottom of a 6-quart crockpot. Place the raw chicken breasts on top of the potatoes. Sprinkle the garlic powder, onion powder, salt, and pepper over the chicken. Pour the chicken broth over everything until the ingredients are submerged. Do not add the Greek yogurt or cheese yet.
- Step 2: Slow Cooking. Place the lid on the crockpot. Set the heat to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. You want the chicken to be tender enough to shred and the potatoes to be soft. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Step 3: Shredding and Finishing. Once the cook time is up, remove the chicken breasts and place them in a bowl. Shred the chicken using two forks and return it to the pot. Stir in the Greek yogurt and the shredded cheddar cheese. Mix well until the cheese is melted and the soup is creamy. Use a potato masher directly in the pot if you prefer a smoother consistency. Serve hot with your favorite high-protein toppings.
- Cook Time: 6 hours 5 minutes