Okay, so, chicken pot pie. I grew up on the stuff. My grandma used to make it, and it was like…the ultimate comfort food, you know? But who has time for all that crust-making these days? That’s where this slow cooker chicken pot pie soup comes in! It’s got all those same yummy flavors – the chicken, the veggies, that creamy sauce – but it’s SO much easier. Just toss everything in the slow cooker and let it do its thing. Trust me, this hearty soup will warm you right up. It’s total comfort in a bowl!
Why You’ll Love This Slow Cooker Chicken Pot Pie Soup
Easy and Convenient
Seriously, dump it and forget it! The slow cooker does all the work. It doesn’t get easier than that, right?
Comfort Food Classic
Who doesn’t love chicken pot pie? All those familiar flavors we crave are right here in this soup!
Hearty and Filling
This soup will fill you up, no doubt. It’s packed with chicken and veggies – a total meal in a bowl!
Customizable
Don’t like peas? Swap ’em out! This recipe is super flexible. Add your favorite veggies and seasonings!
Perfect for Weeknights
Busy week? No problem! Prep this in the morning, and dinner’s ready when you get home. Yay!
Ingredients for Slow Cooker Chicken Pot Pie Soup
Alright, let’s gather our goodies! I always say, good ingredients make a great soup. Here’s what you’ll need to whip up this amazing slow cooker chicken pot pie soup. Don’t worry if you don’t have *everything* – we’ll talk about swaps later. But for the BEST flavor, try to stick to this list!
Chicken
Grab about 1 to 1 1/2 pounds of boneless, skinless chicken breasts. Cut them into 3/4-inch pieces.
Potatoes
You’ll want 1 pound, that’s usually 2 medium potatoes. Peel ’em and dice ’em into 1/2-inch pieces – about 3 cups!
Celery
Get 3 to 4 stalks of celery, diced. This should give you about 1 cup. I love that celery flavor!
Onion
One small yellow onion, diced. About a cup of that too. Don’t skip the onion; it adds so much!
Garlic
Minced garlic – about 3 cloves, or 2 to 3 teaspoons. I’m a garlic girl, so I usually add a little extra!
Mixed Vegetables
A 12-ounce bag of frozen mixed veggies. Peas, carrots, green beans…the works! So easy!
Heavy Cream
Just 1/3 cup of heavy cream. We add this at the end for richness. Half-and-half works too, if you’re counting calories.
Biscuits
Homemade biscuits are my FAVORITE, but store-bought work great too! Whatever floats your boat!
How to Make Slow Cooker Chicken Pot Pie Soup: Step-by-Step Instructions
Preparing the Slow Cooker
Okay, first things first! Dump the chicken, potatoes, celery, onion, garlic, and frozen veggies right into your slow cooker. Easy peasy!
Making the Cream Sauce
Now, for the magic sauce! Melt 1/4 cup butter in a skillet over medium heat. Sprinkle in 1/3 cup flour and whisk it gently to make a paste. Then, slowly whisk in 3 cups of chicken broth until it’s smooth. Crank up the heat to medium-high and simmer until it thickens (4-6 minutes). Watch out, it splatters!
Seasoning the Sauce
Take the skillet off the heat. Stir in 1/2 teaspoon each of dried thyme, paprika, garlic powder, and onion powder. Then add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried rosemary. Yum!
Combining and Slow Cooking
Pour that yummy sauce over the stuff in your slow cooker. Use a spatula to gently toss everything together. Cover it up and cook on low for 6-7 hours, or on high for 4-5 hours. The aroma is AMAZING!
Finishing and Serving
Just before serving, take off the lid and stir in 1/3 cup of cream. Add extra broth if you want it thinner. Serve it up with biscuits and a sprinkle of parsley or thyme. Enjoy!
Tips for the Best Slow Cooker Chicken Pot Pie Soup
Don’t Overcook the Chicken
Chicken can get dry in the slow cooker, so keep an eye on it! If it shreds *too* easily, it’s probably overdone. But don’t stress too much!
Adjust the Broth to Your Liking
Want a thicker soup? Use less broth. Thinner? Add more! It’s totally up to you. I like mine somewhere in the middle!
Add Vegetables You Enjoy
Not a fan of peas? Toss in some green beans or corn! This soup is super versatile, so make it your own!
Use High Quality Broth
Good broth = good soup! Trust me, it makes a difference. I usually use low-sodium chicken broth so I can control the salt.
Ingredient Notes and Substitutions for Slow Cooker Chicken Pot Pie Soup
Okay, let’s talk swaps! Sometimes you’re missing an ingredient, or maybe you just wanna switch things up. No problem! Here are a few ideas to keep this yummy slow cooker chicken pot pie soup on the table, even if you’re short on something!
Flour
Gotta go gluten-free? No sweat! Just use your favorite gluten-free flour blend instead of all-purpose. It works like a charm!
Heavy Cream
Trying to save some calories? Half-and-half is a totally fine substitute for the heavy cream. It’ll still be creamy and delicious!
Vegetables
Feel free to toss in other veggies! Peas, carrots, green beans… whatever your heart desires! Get creative with your chicken pot pie soup!
Serving Suggestions for Your Slow Cooker Chicken Pot Pie Soup
Okay, so you’ve got this amazing slow cooker chicken pot pie soup… what do you serve with it? Here are a few of my go-to ideas for a complete and satisfying meal!
Biscuit Options
Flaky homemade biscuits? YES, please! But honestly, store-bought biscuits work just fine too. Warm them up and slather ’em with butter!
Side Salad
A simple side salad adds a little freshness. I like a basic green salad with a light vinaigrette. Keeps things balanced, you know?
Crusty Bread
Don’t forget the crusty bread for dipping! It’s perfect for soaking up all that yummy soup. Mmm!
Storing and Reheating Your Slow Cooker Chicken Pot Pie Soup
Leftovers? If you’re lucky enough to have any, this slow cooker chicken pot pie soup stores great! Here’s the lowdown on keeping it fresh and reheating it like a pro.
Storage Instructions
Let the soup cool down first, then pop it into an airtight container. It’ll keep in the fridge for up to 3-4 days. Easy peasy!
Reheating Instructions
Stovetop or microwave – you choose! For the stovetop, just heat it gently over medium heat. Microwave? A couple of minutes should do it. Stir it halfway through to avoid hot spots!
Frequently Asked Questions About Slow Cooker Chicken Pot Pie Soup
Can I make this Slow Cooker Chicken Pot Pie Soup ahead of time?
Totally! Prep it the night before, keep it in the fridge, and then just toss it in the slow cooker in the morning. Talk about a time-saver!
Can I freeze this Slow Cooker Chicken Pot Pie Soup?
You bet! Let it cool completely, then freeze it in freezer-safe containers. It’ll be good for a couple of months. Just thaw it out overnight before reheating. Boom!
Can I use different vegetables in this Slow Cooker Chicken Pot Pie Soup?
Absolutely! Get creative! Corn, green beans, mushrooms… whatever you’re in the mood for. It’s your soup, after all!
How do I thicken my Slow Cooker Chicken Pot Pie Soup?
If it’s too thin for you, mix a little cornstarch with cold water (make a slurry) and stir it in at the end. Let it cook for a few more minutes until it thickens up. Easy peasy!
Nutritional Information for Slow Cooker Chicken Pot Pie Soup
Okay, so here’s the deal: nutrition info can vary *a lot* depending on what you use. So, treat any numbers you see as a general guide, not gospel, alright?
Enjoy Your Homemade Slow Cooker Chicken Pot Pie Soup!
Alright, dig in! And hey, if you loved this recipe, leave a comment or give it a rating. I wanna know what you think!
Print
Disgustingly Easy Slow Cooker Chicken Pot Pie Soup
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours, 20 mins
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Description
This slow cooker chicken pot pie soup is a hearty and comforting meal. It combines the flavors of classic chicken pot pie in a convenient soup form.
Ingredients
- 1 to 1 1/2 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1 lb potatoes, 2 medium, peeled and cut into 1/2-inch pieces, about 3 cups
- 3 to 4 stalks celery, diced, about 1 cup
- 1 small yellow onion, diced, about 1 cup
- 3 garlic cloves, minced, 2 to 3 teaspoons
- 1 12-ounce bag frozen mixed vegetables
- 1/3 cup heavy cream, to add at the end, may sub half-and-half
- Homemade Biscuits or use store-bought biscuits
- Optional for garnish: chopped fresh parsley or fresh thyme leaves
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour, use gluten-free flour if needed
- 3 cups low-sodium chicken broth, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rosemary
Instructions
- Add chicken, potatoes, celery, onion, garlic, and frozen vegetables to the slow cooker.
- In a large skillet over medium heat, melt the butter.
- Sprinkle the flour over the melted butter and whisk together gently to form a paste.
- Add 1 cup chicken broth. Whisk until smooth then add the remaining 2 cups of broth.
- Increase the heat to medium-high and bring to a simmer.
- Continue to cook until slightly thickened, 4 to 6 minutes, whisking often.
- Remove the skillet from the heat, and stir in the thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary.
- Pour the thick sauce mixture over the ingredients in the slow cooker. Using a spatula, gently toss everything together.
- Cover and cook on the low setting for 6 to 7 hours or on the high setting for 4 to 5 hours.
- Just before serving, remove the lid and allow the soup mixture to stop simmering.
- Stir in the cream. If desired, add additional broth to reach desired thinness or thickness. Adjust salt and pepper to taste.
- Serve the soup in bowls with Homemade Biscuits on top or any baked biscuits of choice. Garnish with fresh parsley or fresh thyme, if desired.
Notes
- For a gluten-free option, use gluten-free flour.
- Half-and-half can be substituted for heavy cream.
- Adjust the amount of broth to reach your desired soup consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
