Slow Cooker

Three Ingredient Slow Cooker Potato Soup

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I have been making this recipe for quite some time now and thought that it was time to share it with you all! I previously used to make my Slow Cooker Potato Soup with frozen hash-browns and one day when I was in the grocery store I saw that the refrigerated Simply Potatoes hash-browns were on sale Buy One Get One Free so I decided to give them a try instead. I actually love them better than the frozen ones. This recipe cannot be any easier. I am all about simplifying my life this year and this recipe is just that! Even though it is simple, it is crazy delicious! And, you can add whatever toppings that your family loves to make it even more delicious!


2 bags of Simply Potatoes Diced Potatoes With Onions (I like the ones with onions as it gives the soup nice flavor) You can also use the frozen Ore Ida brand. I have also used the shredded hash-browns before and they work just as well. Whatever you prefer is fine.

1 Large Carton of Chicken Broth (you may need more if it seems like the potatoes are cooking down)

1 Block of Cream Cheese


Place the 2 bags of Hash-browns and carton of chicken broth in the slow cooker and place on low for 6 hours.

Towards the end of the cooking process cut up the block of cream cheese into small chunks and place in the slow cooker. Let melt into the potato mixture for another 30 minutes or so. If the mixture seems to thick you can add more chicken broth.

Top soup with your favorite toppings like bacon, cheese, green onions, etc… and serve.

Enjoy! This is one of our favorites!

Slow Cooker Chicken Tortilla Soup #SundaySupper

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This soup is always a hit whether you are cooking for a few people or a crowd! I love this recipe because you poach the chicken breasts right in the slow cooker so that they get full of flavor. This recipe also uses salsa in place of diced tomatoes which I love! Please let me know if you try this and what you think about it!

Slow Cooker Chicken Tortilla Soup


3 large frozen chicken breasts

1 16 oz jar of your favorite salsa

1 large carton of chicken broth

1 15-oz can of corn

1 15oz. can of black beans

1/2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. garlic powder

dash of salt/pepper


Place the Chicken Breasts on the bottom of the slow cooker.

Add the chicken broth and jar of salsa. Make sure that the chicken breasts get covered with the liquid.

In a separate bowl, mix together the spices with the black beans and corn and place in the slow cooker.

Squeeze the juice of half a lime over the mixture.

Cook on on low for 6-8 hours.

Take the poached chicken breasts and shred them throughout the soup mixture. Let continue cooking for another 30-45 minutes.

Serve and add your favorite toppings like sour cream, avocado, cheese, lime, cilantro, green onions, tortilla chips, etc….