Slow Cooker Chicken Pot Pie Soup Recipe
Introduction
Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish that brings the flavors of a classic pot pie into a cozy, easy-to-make soup. Packed with tender chicken, tender potatoes, and mixed vegetables, it’s perfect for chilly evenings when you want something warm and satisfying.
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
- 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
- Step 1: Lightly grease the container of a slow cooker to prevent sticking.
- Step 2: In a small bowl, whisk together the milk, flour, onion powder, garlic powder, salt, and pepper until smooth.
- Step 3: Bring the water to a boil in a 3 or 4-quart saucepan.
- Step 4: Add the chicken bouillon paste to the boiling water and whisk until fully dissolved.
- Step 5: Slowly whisk in the milk and flour mixture until the sauce is smooth.
- Step 6: Cook over medium heat, whisking often, until the sauce thickens, about 3 minutes.
- Step 7: Remove the sauce from heat once thickened.
- Step 8: Add the cubed chicken breasts, potatoes, and frozen mixed vegetables to the prepared slow cooker.
- Step 9: Pour the thickened soup mixture into the slow cooker and stir everything together well.
- Step 10: 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.
- Step 11: In the last 30 minutes of cooking, slightly ajar the lid to release excess liquid and allow the sauce to thicken further.
- Step 12: Serve the soup warm and enjoy!
Tips & Variations
- Use vegetable broth instead of water and bouillon for extra depth of flavor.
- Swap red potatoes for Yukon gold or russet if preferred; just make sure to cut them into similar-sized cubes for even cooking.
- Add fresh herbs like thyme or parsley at the end for a bright, fresh touch.
- For a creamier soup, stir in a splash of heavy cream or half-and-half before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after chilling, add a little water or milk to loosen it when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken instead of fresh?
It’s best to use thawed chicken for even cooking and to prevent excess liquid in the soup. If using frozen chicken, add extra cooking time and check that the chicken is fully cooked before serving.
Can I freeze this soup?
Yes, you can freeze the soup in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently. The texture of the potatoes may change slightly after freezing.
PrintSlow Cooker Chicken Pot Pie Soup Recipe
This Slow Cooker Chicken Pot Pie Soup is a creamy, comforting soup that combines tender chicken, hearty potatoes, and mixed vegetables in a rich, savory broth. Perfect for an easy and satisfying meal, it uses a slow cooker to develop deep flavors while allowing for hands-off cooking.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Soup Base
- 2 ½ cups water
- 3 Tablespoons chicken bouillon paste
- 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
Main Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes (cubed)
- 16 ounces mixed vegetables (frozen)
Instructions
- Prepare slow cooker: Lightly grease the container of a slow cooker to prevent sticking and ensure easy cleanup.
- Make milk-flour mixture: In a small bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, salt, and pepper until smooth.
- Boil water: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan over medium-high heat.
- Dissolve bouillon: Add chicken bouillon paste to the boiling water and whisk until fully dissolved, creating a flavorful broth base.
- Add milk mixture: Pour the milk and flour mixture into the saucepan, whisking continuously to combine and prevent lumps.
- Thicken sauce: Cook over medium heat, whisking frequently, until the sauce thickens, about 3 minutes. Once thickened, remove from heat.
- Add main ingredients: Place the cubed chicken breasts, red potatoes, and frozen mixed vegetables into the prepared slow cooker.
- Combine soup: Pour the thickened broth mixture over the ingredients in the slow cooker and stir well to combine all components evenly.
- Cook soup: Cover and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally to ensure even cooking. The soup is ready when the chicken is fully cooked and potatoes are tender.
- Thicken sauce further: In the last 30 minutes of cooking, leave the slow cooker lid slightly ajar to allow excess liquid to escape and the sauce to thicken.
- Serve: Once cooked and thickened to your liking, serve the soup warm for a hearty and satisfying meal.
Notes
- For a thicker soup, you can increase the amount of flour slightly or allow the lid to be ajar longer during the last 30 minutes to reduce liquid.
- Use frozen mixed vegetables such as peas, carrots, corn, and green beans to add color and nutrition.
- Red potatoes hold their shape well during cooking, but Yukon Gold potatoes can be used as an alternative.
- For a dairy-free version, substitute whole milk with coconut milk or almond milk, but note it may alter flavor slightly.
- Adjust salt and pepper to taste if you prefer a less salty soup, especially if your bouillon paste is high in sodium.
Keywords: Chicken Pot Pie Soup, Slow Cooker Soup, Chicken Soup, Comfort Food, Easy Dinner, Creamy Chicken Soup, Slow Cooker Recipe
