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Slow Cooker Chicken Pot Pie Soup

A hearty and creamy soup that combines the rich flavors of classic chicken pot pie, made effortlessly in a slow cooker.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced potatoes
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
Spices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
Optional Topping
  • Biscuit dough or puff pastry for topping Cook as per package instructions

Method
 

Preparation
  1. In your slow cooker, add the diced chicken, carrots, celery, potatoes, peas, onion, and garlic.
  2. Pour in the chicken broth and add the thyme, rosemary, salt, and pepper. Give everything a good stir to combine.
  3. Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
  4. About 30 minutes before serving, stir in the heavy cream for that luscious, creamy texture.
  5. Once cooked, remove the chicken, shred it with forks, and return it to the soup. Stir until combined.
  6. If you want to get fancy, cook some biscuit dough or puff pastry as per the package instructions to serve alongside the soup.

Notes

Feel free to swap out vegetables with what you have on hand! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for future meals. To reheat, warm on medium heat until heated through.