Sopa cremosa de pollo y espárragos en olla de cocción lenta

Ingredientes

• 8boneless skinless chicken thighsAmount8Ingredientboneless skinless chicken thighs
• 1bundle green onionsAmount1Ingredientbundle green onions, sliced, sliced
• 2 lbpotatoesAmount2 lbIngredientpotatoes, chopped, chopped
• 1 lbasparagusAmount1 lbIngredientasparagus, cut in 1-inch pieces, cut in 1-inch pieces
• 2 tspsaltAmount2 tspIngredientsalt
• 1/2 tsppepper
• 1 tspdried oreganoAmount1 tspIngredientdried oregano
• 1/2 tspdried thymeAmount1/2 tspIngredientdried thyme
• 1/2 tspgarlic powderAmount1/2 tspIngredientgarlic powder
• 4 cupchicken brothAmount4 cupIngredientchicken broth
• 2 cupheavy creamAmount2 cupIngredientheavy cream
• 1/4 cupcornstarchAmount1/4 cupIngredientcornstarch mixed with 1/4 cup water mixed with 1/4 cup water

Preparación

1. 1

   In a slow cooker, add the chicken, potatoes, asparagus, green onions, salt, pepper, oregano, thyme, garlic powderAmount1/2 tspIngredientgarlic powder, and broth. Stir together and cook on low for 7 hours or high for 3 1/2 hours.

2. 2

   Pour in the heavy creamAmount2 cupIngredientheavy cream and cornstarch mixture, stirring together and cooking for 1 more hour on low and 30 minutes more on high.

3. 3

   Remove the chicken from the slow cooker and shred. Add the chicken back in and stir. Serve top with more green onionsAmount1Ingredientbundle green onions, sliced.