Slow Cooker Chicken Pot Pie Soup Recipe
This Slow Cooker Chicken Pot Pie Soup combines the comforting flavors of a classic chicken pot pie into a hearty and creamy soup. Tender chicken, red potatoes, and mixed vegetables simmer in a rich, seasoned broth thickened with a milk and flour mixture, all cooked conveniently in a slow cooker for a warm, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours on high or 6 hours on low
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Soup Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes (cubed)
- 16 ounces mixed vegetables (frozen)
- 2 ½ cups water
- 3 Tablespoons chicken bouillon paste
Thickening Sauce
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare Slow Cooker: Lightly grease the container of a slow cooker to prevent sticking.
- Mix Thickening Sauce: In a small bowl, whisk together milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth.
- Boil Water: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan.
- Dissolve Bouillon: Add chicken bouillon paste to boiling water and whisk until fully dissolved.
- Add Milk Mixture: Pour the milk and flour mixture into the saucepan with the bouillon mixture, whisking continuously until smooth.
- Thicken Sauce: Cook over medium heat, stirring often, until the mixture thickens, about 3 minutes, then remove from heat.
- Add Main Ingredients: Place the cubed chicken breasts, diced red potatoes, and frozen mixed vegetables into the prepared slow cooker.
- Combine Sauce and Ingredients: Pour the thickened soup mixture over the ingredients in the slow cooker and stir to combine everything evenly.
- Cook Soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
- Thicken by Reducing: In the last 30 minutes of cooking, adjust the lid so it is slightly ajar to allow some liquid to evaporate, thickening the soup further.
- Serve: Once done, give the soup a final stir and serve warm for a comforting meal.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust seasoning to taste before serving, adding more salt or pepper if desired.
- If you prefer a thicker soup, simply cook uncovered for an additional 10-15 minutes at the end.
- Frozen mixed vegetables often include carrots, peas, and corn, which work well in this recipe.
- Use whole milk for best creaminess; low-fat milk can be used but may yield a less rich soup.
Keywords: chicken pot pie soup, slow cooker chicken soup, creamy chicken soup, chicken and potato soup, easy slow cooker recipes, comfort food soup
Find it online: https://yumwithmia.com/slow-cooker-chicken-pot-pie-soup-recipe/
