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Cozy Slow Cooker Chicken Pot Pie Soup - Chicken pot pie soup: cook this hearty, comforting slow cooker meal. Loaded with chicken and vegetables, perfect for a c

Cozy Slow Cooker Chicken Pot Pie Soup

Chicken pot pie soup: cook this hearty, comforting slow cooker meal. Loaded with chicken and vegetables, perfect for a cozy family dinner.
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Prep Time 7 hours 45 minutes
Cook Time 15 minutes
Total Time 8 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1-1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
  • 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces
  • 3-4 stalks celery, diced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 12-ounce bag frozen mixed vegetables
  • ¼ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon dried rosemary
  • ½ cup heavy cream

Method
 

  1. To the slow cooker, add chicken, potatoes, celery, onion, garlic, and the frozen vegetables. Set aside.
  2. Make the sauce: 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.
  3. Continue to cook until slightly thickened, 4-6 minutes, whisking often. Remove the skillet from the heat, and stir in the thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary.
  4. Pour the thick sauce mixture over the ingredients in the slow cooker. Using a spatula, gently toss everything together.
  5. Cover and cook on the low setting for 6-7 hours or on the high setting for 4-5 hours.
  6. 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/thickness. Adjust salt and pepper to taste.
  7. Serve the soup in bowls. Garnish with fresh parsley or fresh thyme, if desired.

Notes

- For the most tender chicken, ensure it reaches an internal temperature of 165°F (74°C) before serving. Use a meat thermometer for accuracy.
- If your soup is too thin, you can create a quick cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) and stir it into the simmering soup to thicken.
- Storage: Leftover soup can be refrigerated in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it's too thick.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.