Slow Cooker Chicken Pot Pie Soup
It’s an easy hands-off recipe that transforms simple ingredients into a deliciously satisfying meal!
This Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food, bringing all the creamy, hearty flavors of a classic chicken pot pie without the fuss of a crust. It’s an easy, hands-off recipe that transforms simple ingredients into a deliciously satisfying meal – perfect for busy days!
With tender chicken, buttery Yukon gold potatoes and a combination of onions, celery, peas and carrots, each spoonful is rich and nourishing. Whole milk adds a creamy texture while also delivering key nutrients like vitamins A and D, protein and zinc.
Whether you’re looking for a lighter alternative to pot pie or a low-maintenance, slow-cooked meal, this chicken pot pie soup will surely hit the spot! Serve it with homemade biscuits or Homemade Bread with Honey for a cozy dinner your family will love.
Looking for more cozy soup recipes? Try my Slow Cooker Creamy Green Chile Chicken Enchilada Soup, Slow Cooker Italian Turkey Chili, Creamy Red Lentil Butternut Squash Soup or Chipotle Sweet Potato Soup.
Slow Cooker Chicken Pot Pie Soup
Ingredients
- 1 tablespoon butter
- 1 cup diced onion
- ½ cup diced celery
- 2 cloves garlic grated or minced
- 1 ¼ pounds boneless skinless chicken breasts
- 3 cups low sodium chicken broth
- 2 sprigs thyme leaves
- 1 teaspoon poultry seasoning
- 3 cups diced Yukon gold potatoes cut into 1/2 inch pieces
- 12 ounces frozen peas and carrots
- 3 tablespoons cornstarch
- 1 ½ cups whole milk
Instructions
- Melt the butter in a skillet over medium-high heat. Sauté the onions, celery, and garlic until they’re soft, 3-4 minutes, then dump them into the slow cooker. Add in the diced potatoes and sprigs of thyme. Place the chicken breasts on top and season with salt, pepper, and poultry seasoning. I used a 1/2 teaspoon kosher salt and added additional after the soup had cooked.
- Pour in the chicken broth and cover the slow cooker with the lid. Cook on high for 3 hours or low for 5 hours. Remove the chicken and shred it. Add the chicken back in along with the defrosted peas and carrots.
- Whisk together the cornstarch and milk then pour them in with the soup. Stir everything together and then cook on high for another 45-60 minutes or until the soup thickens slightly. Remove the stems of thyme and taste for seasoning. Serve hot with biscuits, rolls, or baked pie crust.
Notes
- Cut the potatoes into equal-sized chunks so they cook evenly.
- This slow cooker soup can be cooked on high for 3-4 hours or 5-6 hours on low. The time will depend on your slow cooker and the size of the chicken breasts.
- To speed up the cooking time, warm the chicken broth and milk before adding them into the slow cooker.
- For a richer, creamier soup, use heavy cream or half and half.
- Chicken breasts can be substituted with boneless skinless chicken thighs.
- Add extra fresh herbs. Finely chopped rosemary and sage would be a nice addition.
- Add a cup of frozen defrosted corn when you add in the peas and carrots.
- Used a bag of frozen mixed vegetables (peas, carrots, corn, green beans) instead of just peas and carrots.
- Russet potatoes can be used instead of Yukon gold.
