2 chicken breasts
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 onion, diced
4 cloves garlic, minced
4 cups chicken broth
2 cups shredded carrots
4 cups chopped broccoli
4 oz cream cheese, softened and cubed
1 cup heavy cream
1/2 cup milk
3 tbsp cornstarch
8 oz block cheddar cheese, shredded
Add chicken to the crockpot and season with salt, pepper, garlic powder, and paprika. Add onion, garlic, and chicken broth. Cover and cook on high for about 2 1/2 hours, or until chicken reaches 165 degrees F
Shred chicken and return it to the crockpot. Add carrots and broccoli. Cover and cook on high for 30-45 minutes.
Stir in cream cheese and heavy cream. Whisk milk and cornstarch together until smooth, then stir into the soup. Cover and cook on high for 1 more hour, stirring occasionally.
Turn to low and stir in cheddar one handful at a time. Let melt for about 10 minutes, stirring until smooth.
