Ingredients
Scale
- 32 oz bag frozen Southern-style diced potatoes (no peeling or chopping!)
- 1.5 lbs boneless, skinless chicken breasts
- 32 oz low-sodium chicken bone broth (for extra protein)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup non-fat plain Greek yogurt
- 1 packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1.5 cups shredded sharp cheddar cheese
- 1/2 cup real bacon bits (optional garnish)
Instructions
- Place the frozen diced potatoes into the bottom of your 6-quart crockpot. Lay the raw chicken breasts directly on top of the potatoes. Pour in the chicken bone broth and the condensed cream of chicken soup. Sprinkle the ranch seasoning, garlic powder, onion powder, and black pepper over the top. Do not stir yet; just cover the crockpot with the lid.
- Set your slow cooker to “Low” for 7-8 hours or “High” for 4-5 hours. Now, walk away! The potatoes will soften into the broth while the chicken poaches perfectly in the seasoned liquid, absorbing all the savory flavors without drying out.
- Once the cook time is up, remove the chicken breasts to a plate and shred them using two forks. Use a potato masher or a large spoon to gently crush some of the potatoes directly in the crockpot; this creates a naturally thick and creamy base. Stir the shredded chicken back into the pot.
- Turn the crockpot to the “Warm” setting. Stir in the Greek yogurt and the shredded cheddar cheese. The Greek yogurt adds a massive protein boost and a tangy creaminess that mimics sour cream perfectly. Stir until the cheese is melted and the soup is uniform. Garnish with bacon bits or green onions if desired and serve immediately.
- Cook Time: 6 hours 5 minutes