Healthy Slow Cooker Chicken Potato Soup

Amazing Healthy Slow Cooker Chicken Potato Soup | ASpicyPerspective.comWe’re sharing Healthy Slow Cooker Chicken Potato Soup today… Thick, creamy, and seemingly sinful!

Easy Healthy Slow Cooker Chicken Potato Soup |
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Don’t you love meals that feel and taste super naughty, but aren’t?

Potato soup has always been one of my favorite soups for fall and winter. It’s a hearty, low cost,  family-friendly dish my mother turned into an art form over the years. Making it always reminds me of her.


We ate potato soup often during my childhood. It always made the house smell deliciously welcoming.

Healthy Slow Cooker Chicken Potato Soup |

I’ve remade my mom’s potato many times over the years. It never ceases to amaze me how simple it is. It’s also easy to adjust for personal taste and for health.

Yes, potato soup is a carb-based dish. Yet it can still be made as a low fat dinner, loaded with vitamins and minerals!

Making Healthy Slow Cooker Chicken Potato Soup | #lowfat #glutenfree #dairyfree

How to Make Healthy Slow Cooker Chicken Potato Soup | #lowfat #glutenfree #dairyfree

Today I’m sharing my Healthy Slow Cooker Chicken Potato Soup variation of mom’s soup.

It is dairy free, gluten free, low fat (especially if you use turkey bacon), and packed with protein and veggies!

Make this Healthy Slow Cooker Chicken Potato Soup | #lowfat #glutenfree #dairyfree

How To: Healthy Slow Cooker Chicken Potato Soup | #lowfat #glutenfree #dairyfree

You can make this Healthy Slow Cooker Chicken Potato Soup either in a crockpot as directed, or on the stovetop if you are short on time.

Either way, you end up with a lovely rustic, yet silky, texture and a spectacular savory flavor.

Must-Make Healthy Slow Cooker Chicken Potato Soup | #lowfat #glutenfree #dairyfree

This is a long slow cooker recipe.

It takes a lot of time for the potatoes to break down and thicken the broth in a crock pot. That means you really can leave the crock bubbly all day, even up to 12 hours. Then come home to a wafting bacon and herb aroma that will make you smile.

On the flip side, the stovetop version takes less than an hour.

Perfect Healthy Slow Cooker Chicken Potato Soup | #lowfat #glutenfree #dairyfree

That makes our Healthy Slow Cooker Chicken Potato Soup versatile enough for any night of the week.

Try serving it with our Apple Chop Salad and Zucchini Parmesan Bread!

I think mom would approve of my adjusted Healthy Slow Cooker Chicken Potato Soup. And I think you will too!

Best Healthy Slow Cooker Chicken Potato Soup | #lowfat #glutenfree #dairyfree 

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113 comments on “Healthy Slow Cooker Chicken Potato Soup

  1. Heleneposted October 26, 2016 at 8:05 am Reply

    Since it is chicken breast, did you mean to say to cook on low for 9-12hrs instead of high?

    • Sommerposted October 26, 2016 at 1:20 pm Reply

      Hi Helene!

      Because this soup has so many dense heavy veggies in it, it takes a long time to fully heat and cook the soup, even on high. Of course all slow cookers vary a bit… I have made this in both my “slower” and “faster” slow cookers and both needed to be set on high heat. The “faster” (slightly hotter) slow cooker cooked the soup into a thick creamy broth in about 9 hours. The chicken was still tender when chopped. You can definitely set it on a low if you are nervous about your slow cooker. You can also check the chicken early, just to be safe. It just may take quite a bit longer than you realize.

  2. Emily @ Life on Foodposted October 26, 2016 at 8:26 am Reply

    This soup looks so hearty and I love that it comes from the crock pot. Always a good thing.

  3. lauren @ Climbing Grier Mountainposted October 26, 2016 at 9:35 am Reply

    It’s starting to cool down here in Colordao. Can’t wait to add this to the regular dinner rotation! 

  4. Maria Lichtyposted October 26, 2016 at 9:35 am Reply

    I love when the slow cooker can do all thew work for me!

  5. Kimposted October 26, 2016 at 10:14 am Reply

    I have the same question as Helene. Seems like 9-12 hours on high maybe should be 9-12 hours on low.
    Really enjoy your recipes!

    • Sommerposted October 27, 2016 at 10:11 am Reply

      Hi Kim,

      Not sure if you saw my response above… Because this soup has so many dense heavy veggies in it, it takes a long time to fully heat and cook the soup, even on high. Of course all slow cookers vary a bit… I have made this in both my “slower” and “faster” slow cookers and both needed to be set on high heat. The “faster” (slightly hotter) slow cooker cooked the soup into a thick creamy broth in about 9 hours. The chicken was still tender when chopped. You can definitely set it on a low if you are nervous about your slow cooker. It just may take quite a bit longer.

  6. Heather Christoposted October 26, 2016 at 12:12 pm Reply

    this looks great- and so easy!

  7. Maurita Hadenposted October 26, 2016 at 5:16 pm Reply

    Looks wonderful (getting over a cold ) I have a 4 qt slow cooker any recommendations as to scale down portions?

  8. Julie | Table for Twoposted October 26, 2016 at 8:53 pm Reply

    This is a bowl of chunky, hearty deliciousness!

  9. Stacyposted October 27, 2016 at 12:38 am Reply

    Hi Sommer! Do you have any advice on turning this into a vegetarian recipe? Thank you!

    • Sommerposted October 27, 2016 at 10:08 am Reply

      Hi Stacy,

      Sure thing! Skip the bacon and add 3 tablespoons of butter. Then use vegetable broth instead of chicken broth, and remove the chicken altogether. You can add in a meat substitute if you like, but it’s not necessary. Let me know how it turns out! :)

  10. Kevin @ Closet Cookingposted October 27, 2016 at 8:25 am Reply

    I so want a bowl of this right now!

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  12. Denisse | Le Petit Eatsposted October 27, 2016 at 7:15 pm Reply

    Wow, it’s raining right now and all I want is a big bowl of this thick, hearty soup!

  13. Lynndaposted October 29, 2016 at 8:23 am Reply

    What are the macros on this? I need to be careful or just have a taste. Thanks!

  14. Kristenposted November 3, 2016 at 9:33 pm Reply

    Can you freeze the soup afterwards to save for later? It makes such a large amount!

    • Sommerposted November 23, 2016 at 10:02 pm Reply

      Hi Kristen,

      Yes, you can definitely freeze it. Just thaw and reheat on the stovetop for a few minutes.

  15. Lavuesposted November 5, 2016 at 12:48 pm Reply

    I’m loving slow cooker recipes, it makes cooking much more easier yet tastes great as always!

  16. Hillaryposted November 8, 2016 at 6:57 pm Reply

    I made this tonight and it’s delicious but mine did not thicken up at all :( I used gold potatoes instead of russet potatoes because that’s what I had.  Could that be why? 

    • Sommerposted November 23, 2016 at 10:11 pm Reply

      Hi Hillary,

      Yes, you do need to use very starchy potatoes for the soup to thicken on its own. It’s also important to stir the soup well so the potatoes can break up and thicken the broth. Maybe try it again?

  17. Jeromeposted November 14, 2016 at 6:42 pm Reply

    I am looking into making this either tonight or tomorrow. Do you think substituting the russet potatoes for sweet potatoes would be a good idea? Trying to keep the family on a lower carb diet.

    • Sommerposted November 23, 2016 at 10:13 pm Reply

      Hi Jerome,

      This is a lower calorie and lower fat recipe, but not really low carb. You do need to use starchy potatoes for a thick hearty finish. I’m not sure sweet potatoes will quite do that.

      However let me know how it turns out if you give it a try!

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  19. Micheleposted November 15, 2016 at 8:45 pm Reply

    I liked the original recipe but I made a few changes, because of what I had. Used thighs and smoked bacon. Cheese to top added smoked gouda. Just  let it simmer for longer no lid, so it got thicker. Little fresh chive and grated parmesan at the end. Did this stove top.

    Rating: 5
  20. Robinposted November 19, 2016 at 7:18 am Reply

    I made this overnight and finished this morning. For those with thickening issues- once cooking is done, stirring the whole thing will break up potatoes and it’ll turn the broth into a creamy texture. I made it with chicken thighs and it came out well although something is missing with the flavor. I think adding a little lemon juice at the end would be good. 

    Rating: 4
  21. Debbieposted November 21, 2016 at 2:12 am Reply

    Your recipe looks delicious. My question is, is it safe to freeze? And if yes, for how long?

    • Sommerposted November 23, 2016 at 7:23 pm Reply

      Hi Debbie,

      We frozen some last week, then reheated it on the stovetop. It turned out just fine. As for how long, 6 months is probably the limit.

  22. Hannahposted December 11, 2016 at 12:19 pm Reply

    I only have red potatoes on hand, will that work at all with this soup? It sounds delicious, but we are in the lull of a snow storm, so I would rather not venture out for a different kind of potato.
    Thank you!

    • Sommerposted December 15, 2016 at 10:57 am Reply

      Hi Hannah!

      You can definitely use red potatoes and it will taste great, but the soup won’t be as creamy. You need the extra starch from russets for that.

  23. Kelliposted December 12, 2016 at 1:03 pm Reply

    How much is a “serving” here? Is it a cup? Two cups? Trying to figure out if, calorie wise, this fits into my daily limit.

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  26. Nancyposted December 26, 2016 at 3:17 pm Reply

    I made this and it’s yummy, but not as creamy as yours looks. I used russet potatoes and cooked for around 8 hours on high, should I have cooked it longer? I’m tempted to add milk, but don’t want to! :)

    • Sommerposted January 9, 2017 at 9:41 am Reply

      Hi Nancy,

      There’s a note in the recipe, that my soup has been slightly puree for a super creamy finish. You can use an immersion blender or standard blender to get the creamy texture. If using a standard blender, take 1 1/2 cups of the soup base out of the crock. Puree, then stir back into the soup.

  27. Belinda Martinposted January 6, 2017 at 8:57 pm Reply

    I liked the taste. I used a combination of breast and thighs. I layered it like recipe suggested. I and so used russet potatoes. About 6 hrs in i stirred it as potatoes were very soft. Took chicken out as I t was done also so wentry ahead and shredded it. The only thing I could not get was the creamy look that you had on your photo. I was slightly disappointed but there taste was very pleasant. I will try it again

    Rating: 5
    • Sommerposted January 9, 2017 at 9:11 am Reply

      Hi Belinda,

      Thanks for reporting back. As mentioned in the recipe, mine has been partially pureed to reach the ultra creamy texture. You can use an immersion blender or standard blender to achieve this. Happy Cooking!

  28. Sarahposted January 13, 2017 at 5:38 pm Reply

    At what point would you recommend using the immersion blender to get the creamy texture? Right before serving?

    Also, at the beginning when cooking the bacon, onion mix, must you cook the bacon to your preference (aka done) prior to adding in the onions?


    • Sommerposted January 16, 2017 at 9:10 pm Reply

      Hi Sarah,

      Yes, add the onions after the bacon is fully cooked. Adding the onions will keep the bacon from turning darker.

      As for blending, I always do it after I’ve removed the cooked chicken. I puree it just a little to thicken the base. Then shred the chicken and stir it back. in. :)

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  32. Rachelposted February 18, 2017 at 10:31 pm Reply

    I’m looking forward to making this for the upcoming week’s lunch meal prep. Thank you for sharing! Instead of potatoes, I’m going to try your recipe with turnips to save on calories.

  33. Meganposted February 21, 2017 at 11:26 am Reply

    Can this be made without the chicken and then add in shredded rotisserie chicken at the end??

    • Sommerposted February 22, 2017 at 9:16 am Reply

      Hi Megan, Absolutely! :)

  34. Sam from YLAposted March 8, 2017 at 6:26 am Reply

    A dish that I can say colorful and healthy. Those soft and yellow potatoes, fresh and luscious greens, rich and flavorful carrots, and the star ingredient – chicken really makes me want to hit the kitchen and try the dish myself.
    I’d love to try with some fresh herbs for a little variety and probably some chicken stock to add more flavor on the soup.

    Paired with oven baked french garlic bread, this dish is an absolutely great for winter. Thanks for sharing this recipe. =)

    Rating: 5
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  36. Trishaposted March 25, 2017 at 7:36 pm Reply

    Has anyone tried substituting the potatoes with cauliflower? I’m going to try that, assuming it won’t be as creamy but it will be less carbs.

  37. Krystalposted April 8, 2017 at 12:02 pm Reply

    Love how easy this is! I’m going to make this today or have my slow cooker make it, is more like it. What size slow cooker is this recipe for? Thank you so much.

    • Sommerposted April 18, 2017 at 8:47 am Reply

      Hi Krystal! Use a large 6 quart slow cooker. :)

  38. Wendy Zposted April 22, 2017 at 9:44 pm Reply

    I made this tonight after a big cool down (and snow on the ground this morning!).  I made it on top of the stove. Since I don’t have an immersion or stand blender, I just used my potato masher to break up the veggies a bit. Still found it a little thin so I just used a bit of corn starch to thicken it. This will be great to freeze for a cooler day!  Those are plentiful here in Canada!!!  

    Rating: 5
  39. Alisa Ewertposted June 13, 2017 at 4:01 am Reply

    Your presentation is really interesting, I believe decoration and arranging food on the plate is really an art.

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  44. Fred Kirschposted September 8, 2017 at 6:36 am Reply

    Can I use bacon bits. Leaks instead of onions?

    • Sommerposted September 8, 2017 at 9:13 pm Reply

      Hi Fred!

      Absolutely, on both questions. Just be sure the rinse the leeks VERY well. They tend to be sandy near the root end.

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  48. Chrissyposted September 19, 2017 at 2:55 pm Reply

    Hi! This looks great, and I’m planning on making it this week for a little get together I’m having. My question is how full does it fill your 6 Qt slow cooker? Would there be room to 1.5 or even double it?

    • Sommerposted September 20, 2017 at 9:33 pm Reply

      Hi Chrissy!

      Probably not. In all honesty, I would make a double-batch on the stovetop, and then keep it warm in a slow cooker for your event. That way, you can make it ahead and re-warm if needed. You will also have extra to refill the crock when it gets low. Happy cooking! :)

      • Chrissyposted September 21, 2017 at 8:49 am

        Thanks for the reply! My next question then is if your yield of 6-8 servings was with leftovers or if that was pretty stringent. Sorry for all the questions! I just got the slow cooker and I’m very excited about it, but getting used to its size (haven’t made soup yet!). As a kid, my family had a smaller one.

      • Sommerposted September 21, 2017 at 1:51 pm

        No problem! Yes, that would be approximately 6 – 2 cups servings, or 8 – 1 1/2 cups servings, total. Enjoy your slow cooker!

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  50. Jennifer Boswellposted September 25, 2017 at 12:22 pm Reply

    What would be your advice to convert this to a Instapot recipe? I like the idea of adding a rotisserie chicken in later so that the veggies can be timed appropriately. Any tips?

    • Sommerposted September 26, 2017 at 6:26 pm Reply

      Hi Jennifer,

      I actually don’t own an Instant Pot (Unbelievable right?!) If I were making this in a standard multi-cooker, I would cook the bacon and veggies first on the sauté setting. Then add the remaining ingredients and turn it down to the slow cook setting. Hope this helps!

  51. Mary Anneposted September 25, 2017 at 2:32 pm Reply

    Is this a gluten free chicken recipe?

  52. Jayposted September 25, 2017 at 10:00 pm Reply

    Fantastic recipe! I’m now planning to make it for a friend who loathes garlic and wonder would it be ok to leave the garlic out altogether or is there something I could substitute for flavour?!

  53. Jes Brownposted September 27, 2017 at 9:52 am Reply

    Hi! I have this in the crockpot now…my one concern is that it is filled to about an inch from the top. Is that ok? Will everything cook through ok? I believe my crockpot is 6 quarts, but I don’t know if I’ve had it this full before. 

    • Sommerposted September 27, 2017 at 2:48 pm Reply

      Hi Jes!

      When the crock is really full it does usually take a little longer. If you need to let it cook an extra 30-45 minutes, that’s ok. :)

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  55. Hannahposted September 29, 2017 at 11:36 pm Reply

    Great recipe! Easy to follow and delicious. I was wondering if you could put how many cups or ounces one serving is? I put this recipe into My Fitness Pal and the calorie count for one serving seemed high. I think I got more than 6 maybe more than 8 servings of this. Thanks!

    • Sommerposted October 2, 2017 at 9:18 pm Reply

      Hi Hannah!

      You should be able to get about eight 1 1/2 cup servings. The nutritional facts are listed at the bottom of the recipe. We use the website to calculate these facts.

  56. Staciaposted October 5, 2017 at 5:20 pm Reply

    I made this for tonight and like I usually do, I changed it up a bit. I added more chicken since I didn’t want to deal with a stray chicken breast which was a mistake (my chicken was almost 2 lbs total) since it turned the soup into a chicken soup with potatoes – my fault entirely, not the recipe. Because of comments, I removed 1 healthy cup of broth from the pot before blending. With the one cup removed, the taste of the blended broth did not remind me of good potato soup. After blending I did have a thick broth, but it definitely was missing milk so I added some which helped (maybe 3/4 cup of whole milk into the entire crockpot). We will all add cheese, green onions and sour cream tonight. I was hoping for a good lower carb, lower fat potato soup but this one missed the mark for me. That said, I will make again as the base for a chicken vegetable soup. I enjoyed the thickness and chicken taste without having to add canned cream of chicken soup.

    Rating: 4
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  59. Karen Newtonposted October 16, 2017 at 11:10 am Reply

    I will be making this today. Do you drain the bacon grease before adding the onions?

    • Sommerposted October 16, 2017 at 2:30 pm Reply

      Hi Karen,

      I don’t, but you could drain some off if you like, to cut the fat. :)

      • Karenposted October 16, 2017 at 3:25 pm

        Thank you so much!! Can’t wait to eat this tonight!!

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  61. Vanessaposted October 21, 2017 at 8:41 pm Reply

    It was ok. I added some garlic salt and a couple bay leaves, still wasn’t super flavorful. Cooked in my instant pot for 30 minutes on high pressure and chicken and potatoes came out very tender though. Maybe next time I will try more potatoes and less broth, it was still pretty watery, even after purreeing  most of the potatoes.

    Rating: 3.5
  62. Chelsa Hyslopposted October 24, 2017 at 4:17 pm Reply

    Hi! Im excited to try this recipe, i was just wondering if theres a way to do it the night before ? So i could just turn it on before i go to work for 7!

  63. Emilyposted October 25, 2017 at 11:29 pm Reply

    Does this recipe freeze well?

    • Sommerposted October 27, 2017 at 2:04 pm Reply

      Hi Emily,

      Yes it does. Just make sure to thaw it slowly without stirring, so the potatoes don’t break into mush.

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  65. Christine Turnerposted October 30, 2017 at 5:00 pm Reply

    This looks so delicious! I have a Ninja Slow Cooker and this is definitely the time of year I break it out as I live in Florida and we are now on our second cold front of the season which it’s unusually early for! Thank you! Can’t wait to try it!

  66. Nickyposted November 2, 2017 at 10:01 pm Reply

    DELICIOUS!!!!  Made in my crockpot, followed your cooking & blending directions, and it came out wonderfully. The family loved it. Thank you!

    Rating: 5
  67. Brittanyposted November 3, 2017 at 5:02 am Reply


    Is there a way to cut the sodium ? There’s a lot in there. Can chicken broth be substituted?

    • Sommerposted November 6, 2017 at 8:46 am Reply

      Hi Brittany,

      You can definitely select a low sodium broth to use in this recipe. You can also buy low sodium bacon. Happy Cooking! :)

  68. AJposted November 5, 2017 at 9:48 pm Reply

    Hi there, 

    Do you think I could replace bacon with shrimps? not a big fan of bacon… thank you!

    Rating: 5
    • Sommerposted November 6, 2017 at 8:28 am Reply

      Hi AJ,

      You can replace it with anything you like, but I might choose sometime with a little more fatty essence than shrimp. If you don’t have an aversion to pork (just bacon) go with ham or sausage. Even chicken sausage would be a good choice! :)

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  70. Karl Marriottposted November 18, 2017 at 6:38 am Reply

    Delicious! Perfect for autumn…a real family favourite

    Rating: 5
  71. Triciaposted November 27, 2017 at 3:59 pm Reply

    I’m currently making this…. My crock pot tends to cook pretty hot so I began cooking on low instead of high but still had to remove my chicken just under 4 hours in. Chicken temp was about over 170 degrees internally and still climbing when I took the breasts out and they aren’t very tender, which is disappointing. I followed the recipe and my crock pot was quite full, so I’m wondering what could be done to prevent this next time? I’ll come back later after dinner with a full review.

  72. Allettaposted November 29, 2017 at 12:46 pm Reply

    Hi! Can’t wait to make this. When checking the chicken at 7 hours, do you mean remove the chicken and put in the fridge, or just put the whole thing in the fridge? 


  73. Ashleyposted December 13, 2017 at 4:44 pm Reply

    Hi there! Have you or anyone tried this in an instant pot instead? I’m a bit of a noob to cooking haha but wanted to try it out! If not there’s always the stovetop for tonight :)

  74. Ashleyposted December 18, 2017 at 2:42 pm Reply

    Thank you for the recipie! Made this last night and it tasted great although my crockpot cooks fast so it only took 6 hours

    Rating: 5
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  76. Nikkiposted December 27, 2017 at 10:16 pm Reply

    I made it on the stove. Cooked chicken septate and pulled it very good. Used turkey bacon need 6 pieces instead of four

    Rating: 5
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  78. TBHposted January 7, 2018 at 10:23 am Reply

    Wish the recipe was written down.   Can’t make it if I do not have that.  Photos are pretty but little help.  

    • Sommerposted January 9, 2018 at 5:00 pm Reply

      Please press the red “click here for recipe” button at the bottom of the page. There you will find a printable version. :)

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  81. Lizposted January 12, 2018 at 11:08 am Reply

    Hi I made this and turned out amazing. But was wondering if it’s possible to to replace the celery with broccoli to turn it into  potato broccoli chowder instead. Any suggestions ? 

  82. Kamariposted January 13, 2018 at 10:23 pm Reply

    I liked this recipe in terms of how simple it was. It’s always great to be able to just throw the ingredients in a crock pot and forget about it. I also liked the idea of blending some of the soup to create a creamy texture. That worked surprisingly well. The problem is there was almost no flavor when it all cooked down. I ended up having to throw pretty much my entire spice cabinet at it in order to make it edible.

    Rating: 3
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  84. Lindsayposted February 18, 2018 at 9:37 pm Reply

    How long do you refrigerate for? Do you put the whole crockpot in the fridge? That’s the only part of the recipe that is confusing me. 

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  87. Charposted February 22, 2018 at 8:04 pm Reply

    I made a half batch and followed recipe exactly. Absolutely LOVED it!!! I’m sure I’ll be making this tasty and filling soup often. Thanks for the awesome recipe!

    Rating: 5