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Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup - Tasty
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Make a comforting, creamy chicken pot pie flavor in a simple soup format using your slow cooker for minimal effort.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup heavy cream or milk
  • 1/4 cup all-purpose flour mixed with 1/4 cup cold water (slurry)
  • 1 cup frozen peas

Instructions

  1. Place the chicken breasts, carrots, celery, onion, thyme, rosemary, salt, and pepper into the basin of your slow cooker.
  2. Pour the chicken broth and cream of chicken soup over the ingredients.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
  5. Stir in the heavy cream or milk.
  6. Whisk together the flour and cold water to create a slurry. Stir the slurry into the soup mixture.
  7. Cover and cook on high for 15 to 20 minutes, or until the soup has thickened to your liking.
  8. Stir in the frozen peas during the last 10 minutes of cooking.
  9. Taste and adjust seasonings before serving.

Notes

  • For a crust element, serve the soup topped with store-bought refrigerated biscuit dough baked separately, or use seasoned croutons.
  • If you prefer a thinner soup, omit the flour slurry or use half the amount.
  • You can substitute frozen mixed vegetables for the carrots, celery, and peas if desired.

Nutrition

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