Ingredients
Scale
- 32 oz frozen diced hash brown potatoes (no-thaw required)
- 1.5 lbs boneless, skinless chicken breasts
- 32 oz low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup plain non-fat Greek yogurt
- 1.5 cups shredded reduced-fat sharp cheddar cheese
- Optional: Green onions and turkey bacon bits for garnish
Instructions
- Place the frozen diced hash browns into the bottom of your slow cooker. Lay the raw chicken breasts directly on top of the potatoes. Pour the chicken broth over the ingredients until everything is mostly submerged. Sprinkle the garlic powder, onion powder, and black pepper across the top. Do not worry about stirring yet; the flavors will meld as they cook.
- Cover the slow cooker with its lid and set the heat to low for 6 to 7 hours (or high for 3 to 4 hours). Once the time is up, remove the chicken breasts and place them on a plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Stir in the Greek yogurt and shredded cheddar cheese until the cheese melts and the soup reaches a creamy consistency.
- Ladle the hot soup into deep bowls. If the soup is too thick, add a splash of extra broth or water. Top each serving with extra cheese, sliced green onions, and a sprinkle of turkey bacon bits if desired. Serve immediately while hot and enjoy your high-protein game day feast.
- Cook Time: 6 hours 5 minutes