Slow Cooker Chicken Pot Pie Soup: Creamy Cozy Comfort
A hearty, creamy soup with shredded chicken, potatoes, carrots, and peas simmered in a rich broth. Made effortlessly in a slow cooker, this comforting dish is perfect for family dinners or cozy nights at home.
- Prep Time: 15
- Cook Time: 480
- Total Time: 510
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
2 cups low-sodium chicken broth
1 lb boneless, skinless chicken breast
2 medium potatoes, peeled and cubed
1 cup frozen peas
1 cup carrots, sliced
1/2 cup celery, chopped
1/2 cup onions, diced
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
2 tablespoons all-purpose flour or cornstarch
1/4 cup heavy cream or non-dairy alternative
1/4 cup biscuit topping mix (optional, for topping) or 1/4 cup croutons
Instructions
Add chicken broth, cubed potatoes, frozen peas, sliced carrots, chopped celery, diced onions, minced garlic, thyme, rosemary, salt, and pepper to the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
Remove chicken, shred into bite-sized pieces, and return to the slow cooker.
In a bowl, mix flour or cornstarch with 1/4 cup cold water to make a slurry; stir into the soup.
Add heavy cream and adjust seasonings as needed. Stir well and cook on high for 30 minutes to thicken.
Serve hot, optionally topped with biscuit topping mix or croutons.
Notes
Use frozen or pre-cooked chicken for convenience.
Adjust vegetable quantities based on preference (e.g., corn, green beans, or mushrooms).
Store leftovers in airtight containers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 325
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://paulakitchen.com/slow-cooker-chicken-pot-pie-soup/