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Slow Cooker Chicken Pot Pie Soup

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A cozy, hearty soup that combines tender chicken, vegetables, and a creamy broth, perfect for chilly days.

Ingredients

  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 2 medium potatoes, diced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup milk or heavy cream
  • 1 tablespoon olive oil or butter
  • 1 teaspoon dried thyme or poultry seasoning
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup frozen peas (added at the end)

Instructions

  1. Prepare the slow cooker: Lightly grease the slow cooker or add olive oil to the base to prevent sticking.
  2. Add the vegetables: Place the diced potatoes, sliced carrots, sliced celery, chopped onion, and minced garlic into the slow cooker.
  3. Layer the chicken: Arrange the chicken breasts or thighs on top of the vegetables.
  4. Pour in the broth: Add the chicken broth and season the mixture with thyme, salt, and black pepper. Stir gently to combine.
  5. Slow cook: Cover the slow cooker and cook on LOW for 360–420 minutes or HIGH for 180–240 minutes, until the chicken is fully cooked and tender.
  6. Shred the chicken: Once cooked, carefully remove the chicken from the slow cooker. Shred the chicken using two forks, then return it to the slow cooker.
  7. Add creaminess: Stir in the milk or heavy cream. If you prefer a thicker soup, mix the cornstarch with water and stir it into the soup.
  8. Final touches: Add the frozen peas and cook on HIGH for an additional 10–15 minutes, until heated through and slightly thickened. Taste and adjust seasoning if needed before serving.

Notes

Great for meal prep; leftovers can be stored for up to 3 days in the refrigerator.

Find it online: https://dishvela.com/slow-cooker-chicken-pot-pie-soup/