Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 3 large carrots, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup Greek yogurt
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Layer the diced onions, garlic, carrots, and cubed potatoes at the bottom of the slow cooker. Place the chicken thighs on top of the vegetables and sprinkle with thyme, salt, and pepper.
  2. Pour the chicken broth over the ingredients until submerged. Secure the lid and cook on Low for 8 hours or High for 4 hours until chicken is tender and potatoes are soft.
  3. Remove the chicken thighs to a plate and shred the meat using two forks, discarding the bones. Return the shredded chicken to the pot.
  4. Use an immersion blender to pulse the soup 3-4 times for a creamier texture, ensuring some potato chunks remain. Stir in the Greek yogurt until the broth is velvety and opaque.
  5. Garnish with chopped fresh chives before serving.